Easter Cookies

Name: Easter Cookies
Ingredients: 8 tbsp (1 stick) butter, at room temperature; 1/2 cup granulated sugar; 2 cups flour; 1 tsp vanilla extract; 1 None egg plus 1 egg white; 2 cups powdered sugar; None None Red and yellow food color; None None Sprinkles, to decorate

8 ingredients

4 steps

Ingredients

8 tbsp (1 stick) butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1 tsp vanilla extract
1 None egg plus 1 egg white
2 cups powdered sugar
None None Red and yellow food color
None None Sprinkles, to decorate

Directions

1

Beat the butter, granulated sugar, flour, vanilla extract and egg in a large bowl with an electric mixer to form a smooth dough. Wrap in plastic wrap and refrigerate for 30 mins.
2

Preheat the oven to 400°F. Line 3 baking sheets with parchment paper. Roll out the dough on a floured work surface to 1/8-inch thickness. Cut out rabbits and egg shapes with cookie cutters, re-rolling the dough as necessary. Punch a small hole near the top of each cookie.
3

Bake 1 sheet at a time for 8-10 mins, until golden. Cool in pan 1 min. Remove from pan; cool completely on wire rack.
4

Beat the egg white and powdered sugar until smooth, adding a little water if the icing is too thick. Divide into 3 equal portions. Use food colors to tint 1 portion pink and 1 portion yellow. Leave the third portion white. Spoon into 3 piping bags fitted with small plain tips. Decorate the cookies with icing and sprinkles. Let stand until icing is set. Thread ribbons through the holes and hang from an Easter branch.