Festive Easter Cookies the Editors of Publications International, Ltd.
Festive Easter Cookies
Makes 4 dozen cookies
|1||cup (2 sticks) butter, softened|
|2||cups powdered sugar|
|2||teaspoons grated lemon peel|
|3||cups all-purpose flour|
|Assorted food colorings|
|Assorted sprinkles and candies|
- 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.
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