Sunday, 20 April 2014

Easter Cookies

Easter is finally here, and I hope you have eggs ready for boiling, poaching, deviling, and dyeing! You also should have Reeses Peanut Butter Eggs or sugar-coated eggs, for that matter. And the plastic eggs for the easter hunt. And these amazing cookies! It's simple; grab your favorite sugar cookie recipe, cut them out into egg shapes, bake, frost, and decorate!



INGREDIENTS
For the cookies,
1 1/2 cups butter
2 cups flour
4 eggs
5 cups flour (oh yeah, for 5 dozen cookies!)
2 tsp baking powder
1 tsp vanilla
1 tsp salt
For the cookie icing, you can either use store bought colors, or...
Whip together a pound of icing sugar and 2 egg whites. That's it. Add food coloring, if you want.

DIRECTIONS
Cream together the butter and sugar in a large bowl until light and fluffy. Add the eggs one at a time and beat in the vanilla. Sift in the flour, baking powder, and salt to form a sticky dough. Wrap in plastic wrap and refrigerate for at least an hour to overnight.

After refrigerating, dust a work surface with flour and roll out your dough using a rolling pin. Cut out egg shapes using a cookie cutter or paper template. Place on well greased cookie sheets and bake at 350°F (180°C) until the bottoms are browned lightly. Let cool completely before frosting. Add sprinkles, if you'd like.






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