Decorated Easter Cookies
February 12th, 2013 posted by Tami Rose
Chicks and Bunnies and Easter Egg Cookies… Oh My!
Call the kids to the table and let them show off their artistic abilities by decorating these yummy sugar cookies.
What You Need
sugar cookie dough – either store bought or your own recipe* bunny, chick and egg cookie cutters canned vanilla frosting various colors of paste food coloring candy toppings such as sprinkles, colored sugar, etc jelly beans coconut What You Do
*Tami has been kind enough to share her foolproof sugar cookie recipe below! Bake cookies as directed. Allow to cool completely before frosting. Tint frosting several different pastel colors. Frost cookies. Top with sprinkles or colored sugar. Tint coconut green for “grass”. Use your imagination… no two cookies will look the same. The best part is that you get to eat your art work!
Tami’s Old Fashioned Sour Cream Cookies
1/2 cup shortening (part butter or margarine) 1 cup sugar 1 egg 1 tsp. vanilla 2 2/3 cup flour 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/4 tsp. nutmeg (optional) I leave it out for white cookies 1/2 cup sour cream Preheat oven to 425 degrees F. Mix shortening, sugar, egg, & vanilla thoroughly. Blend dry ingredients. Add to sugar mixture alternately with sour cream. Divide dough, roll out on a well-floured board. Cut with cookie cutters (metal cookie cutters w/ open tops are the easiest) You can make these as thick as you want… the thicker, the chewier. Place cookies on lightly greased baking sheets. Sprinkle with sugar unless you are going to ice them. Bake 7-8 minutes or until very lightly browned around the edges. Makes 3-4 dozen but I never get this many because I make mine thicker. If you use the nutmeg in them, you don’t even need the icing but it will give your cookies a slight off-white appearance if they are left un-iced. If you like chewy cookies, roll them out a little thicker. If you like thin crispy cookies, roll a kind of thin but not real thin or you wont be able to remove to them from cookie pan. This dough is very easy to work with too! I always double it because I like the thicker cookies.