home → articles → Recipes | Email to a Friend

Easter Cookies

published: April 2nd 2009
source: Lesa Jackson

1 ½ cups butter, softened
1 cup powdered sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour, sifted
Simple Icing

Beat butter, sugar, and salt at medium speed with a heavy duty electric stand mixer until creamy. Add vanilla; beat until well blended. Gradually add flour, beating at low speed until blended. (Dough will be very soft.)

Divide dough into 2 equal portions; wrap each with plastic wrap, and flatten into a disc. Chill 2 to 24 hours.

Preheat oven to 350 degrees F. Unwrap 1 dough disc on a well floured surface. Cover with a large piece of plastic wrap, and roll to ¼ inch thickness; cut into desired shapes with 3 ½ inch cookie cutters. Place 1 inch apart on ungreased cookie sheets. Chill 15 minutes. Repeat procedure with remaining dough disc.    

Bake at 350 degrees F. for 14 to 17 minutes or just until edges are lightly browned. Cool on baking sheets 5 minutes. Transfer to wire racks, and let cool completely (about 30 minutes). Decorate cookies with Simple Icing. Let stand 1 hour until icing is firm.

Simple Icing:

6 cups powdered sugar
2 tablespoons meringue powder*
½ teaspoon lemon juice
Food coloring paste or drops*

Whisk together first 3 ingredients and 6 to 8 tablespoons water until smooth. Divide mixture into 5 to 6 small bowls; tint icing with desired food coloring paste or drops, stirring until blended.

*Meringue powder and food coloring paste can be found at crafts and cake decorating stores