PREPARATION:

1. Beat butter, sugar, egg and vanilla in large bowl at medium speed of electric mixer until creamy. Stir in flours and baking powder until well blended. Form dough into ball; wrap in plastic wrap and flatten. Refrigerate about 2 hours or until firm.
2. Preheat oven to 350°F. Lightly grease cookie sheets. Roll dough to 1/4-inch thickness on floured surface. Cut out dough with 3-1/2-inch baby bottle-shaped cookie cutter. Place cutouts 2 inches apart on ungreased baking sheets. Repeat with remaining dough and scraps.
3. Bake cutouts 8 to 10 minutes or until edges are golden. Cool on cookie sheets 1 to 2 minutes. Remove to wire racks to cool completely.
4. Decorate cookies with white, pink and blue icings as shown in photo or as desired. Let stand until icing is set.