Easter Recipes from Razzle Dazzle Recipes
Easter Egg Sugar Cookies
 Recipe
 "Your Source for Easter Recipes Online"

 

Easter Egg Sugar Cookies

1 cup butter, not substitutes, softened
1 1/4 cups sugar
3 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Icing
2 cups confectioners' sugar
1 tablespoon meringue powder
1/4 cup warm water
1/2 teaspoon almond extract
Liquid food coloring

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate for up to 1 hour or until easy to handle. On a lightly floured surface, roll out dough to -inch thickness. Cut with a 2-inch egg-shaped cookie cutter. Place 1 inch apart on lightly greased baking sheets. If desired, make a hole for a ribbon by pressing a plastic straw inch from the top of each cookie. Bake at 375 degrees for 8 to 10 minutes.

For icing, sift confectioners' sugar and meringue powder into a mixing bowl. Add water and extract; beat on low speed until blended. Beat on high for 5 minutes. Tint icing with food coloring in pastel shades, if desired. Add water, a few drops at a time, until mixture is thin enough to flow smoothly. Fill in the center space of each cookie, allowing the icing to spread to the outline. Let dry overnight. Fill a pastry or plastic bag with 1 cup of icing; cut a small hole in the corner of the bag. Decorate with remaining icing. Store in airtight containers. If desired, thread ribbon through holes, tie ends in bow and hang on an Easter tree. Makes about 4 dozen.

Note: Meringue powder can be purchased at any candy and cake supply store. Cookies can also be decorated with an icing made of confectioner's sugar and flavoring with a few drops of water. The meringue powder stabilizes the icing for decorating purposes.

 

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