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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 48 |
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The idea to hang Easter egg-shaped cookies from a tree came from hanging gingerbread cookies on a Christmas tree. You can use the tree as a decoration, then at the end of the meal, kids and adults alike can help themselves to dessert.Sue Gronholz, Beaver Dam, Wisconsin Ingredients:
1 cup butter, softened |
1 cup sugar |
2 eggs |
1/4 cup cold water |
1 teaspoon vanilla extract |
3-1/4 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
glaze: |
2 cups confectioners' sugar |
1/4 cup water |
2 tablespoons light corn syrup |
food coloring |
decorator's gel |
Directions:
1. In a bowl, cream butter and sugar. Add eggs, water and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. Cover and chill for several hours.
2. Roll out on a lightly floured surface to 1/4-in. thickness. Cut with an egg-shaped cookie cutter (or cutters with other Easter themes such as chicks and rabbits). Make a hole with a straw or toothpick in the top of at least 27 cookies.
3. Place on greased baking sheets. Bake at 350° for 8-10 minutes or until light golden brown. Remove to wire racks; cool completely.
4. For glaze, combine sugar, water and corn syrup until smooth. Depending on how many colors are desired, divide glaze into several small bowls and tint with food coloring. Using a small brush and stirring glaze often, brush glaze on cookies (or leave some plain if desired). Allow glazed cookies to harden for at least 1 hour.
5. Add designs with tinted glaze or decorator's gel, referring to photo for ideas. Allow to dry. Yield: 7-8 dozen 2-1/2-in. cookies.
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