Festive Easter Cookies
Festive Easter Cookies
YIELD Makes 4 dozen cookies
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INGREDIENTS
| 1 | cup (2 sticks) butter, softened |
| 2 | cups powdered sugar |
| 1 | egg |
| 2 | teaspoons grated lemon peel |
| 1 | teaspoon vanilla |
| 3 | cups all-purpose flour |
| 1/2 | teaspoon salt |
| Royal Icing (recipe) | |
| Assorted food colorings | |
| Assorted sprinkles and candies | |
PREPARATION:
- Beat butter and powdered sugar in large bowl at high speed of electric mixer until fluffy. Add egg, lemon peel and vanilla; mix well. Combine flour and salt in medium bowl. Add to butter mixture; mix well.
- Divide dough in half. Wrap each half with plastic wrap. Refrigerate 3 hours or overnight.
- Preheat oven to 375°F. Roll dough on floured surface to 1/8-inch thickness. Cut out dough using Easter cookie cutters, such as eggs, bunnies and tulips. Place cutouts on ungreased cookie sheets.
- Bake 8 to 12 minutes or just until edges are very lightly browned. Remove to wire racks; cool completely. Prepare Royal Icing; tint with food colorings as desired. Decorate with sprinkles and candies.
This recipe appears in:
Spring
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