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Easter Egg Sugar Cookies

Although they take some time to decorate, I enjoy giving these cookies to family and friends. You can also make them for Christmas using different cookie cutters. —Alison Benke, Chetwynd, British Columbia

27 ServingsPrep: 30 min. Bake: 15 min.

Ingredients

1 cup butter, softened
1-1/4 cups sugar
3 eggs
1 teaspoon vanilla extract
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
Pastel organdy ribbon (1/4 inch wide), cut into 12-inch lengths, optional

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add
eggs, one at a time, beating well after each addition. Beat in
extracts. Combine the flour, baking powder and salt; gradually add
to creamed mixture. Cover and refrigerate for 1 hour or until easy
to handle.
On a lightly floured surface, roll out dough to 1/4-in. thickness.
Cut with a floured 2-1/2-in. egg-shaped cookie cutter. Place 1 in.

2 of 2

Easter Egg Sugar Cookies (continued)

Directions (continued)

apart on lightly greased baking sheets. Make a hole for a ribbon by
pressing a plastic straw 1/2-in. from the top of each cookie if
desired. Bake at 375° for 8-10 minutes or until lightly browned.
Remove to wire racks to cool.
For icing, sift confectioners' sugar and meringue powder into a large
bowl. Add water and extract; beat on low speed until blended. Beat
on high for 5 minutes.
Fill a pastry or plastic bag with 1 cup of icing; cut a small hole in
the corner of the bag. Outline each cookie with icing. Tint
remaining icing with food coloring 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.
Decorate with remaining icing. Store in airtight containers. Thread
ribbon through holes, tie ends in a bow and hang on an Easter tree
if desired. Yield: about 4-1/2 dozen.

Nutrition Facts: 1 serving (2 each) equals 199 calories, 7 g fat (4 g saturated fat), 42 mg cholesterol, 138 mg sodium, 31 g carbohydrate, trace fiber, 3 g protein.