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Easter Egg Cookies
1/2 cup Butter, softened
1/3 cup sugar
2 teaspoons milk
1 cup all-purpose flour
1/2 cup sweetened flaked coconut
Edible glitter and decorator sugars, if desired
Combine butter and sugar in large mixer bowl. Beat at medium speed,
scraping bowl often, until creamy. Add milk; beat until well mixed.
Reduce speed to low; add flour. Beat until well mixed. Stir in
coconut by hand.
Wrap dough in plastic food wrap. Refrigerate until firm (1 to 2
hours).
Heat oven to 325 degrees. Shape rounded teaspoonfuls of dough to
resemble 1x3/4-inch egg. Roll each cookie in edible glitter and
decorator sugar, if desired. Place 1 inch apart onto ungreased
cookie sheets. Bake for 10 to 12 minutes or until bottoms are
lightly browned. Cool completely. Makes 4 dozen cookies
Note: Edible glitter is available in a variety of colors and is
great for decorating or stenciling cookies, cakes or cupcakes. This
glitter is also available in several sizes, from coarse to fine.
Edible glitter is available at specialty cake decorating and craft
stores.
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