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Decorated Easter Cookies

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

48 ServingsPrep: 30 min. + chilling Bake: 10 min.

Ingredients

1 cup butter, softened
1 cup sugar
2 eggs
1/4 cup cold water
1 teaspoon vanilla extract
3-1/4 cups 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

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.
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.
Place on greased baking sheets. Bake at 350° for 8-10 minutes or

2 of 2

Decorated Easter Cookies (continued)

Directions (continued)

until light golden brown. Remove to wire racks; cool completely.
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.
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.

Nutrition Facts: 1 serving (2 each) equals 106 calories, 4 g fat (2 g saturated fat), 19 mg cholesterol, 93 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein.