Easter Bonnet Cookies
1 cup butter, softened
1 cup sugar
2 tsp. vanilla extract
3 cups all-purpose flour
1/2 tsp. salt
1 tbsp. baking powder
Decorations, such as frosting, tubes of decorating gel, sprinkles,
In a large bowl, beat together the butter and sugar until fluffy.
Beat in the eggs and vanilla extract, then stir in the dry
ingredients and combine well. Divide the dough and roll it into 2
logs, one about 10 inches long and 2 inches in diameter, and one
about 10 inches by 1 inch. Wrap them in plastic and refrigerate
until firm, at least 3 hours.
Heat your oven to 400 degrees. Cut the logs into 1/4-inch slices and
bake on greased cookie sheets for 8 to 10 minutes for the large
slices and 5 to 7 minutes for the small. Cool on wire racks.
Stack the small cookies on top of the large ones, gluing them in
place with a dab of frosting. Frost the bonnets, then decorate them
with gel icing, sprinkles, and fruit leather ribbons.
Makes about 40 bonnets.