Easter Egg Cookies

Directions

1. 1
   Combine butter and sugar in large bowl.
2. 2
   Beat at medium speed, scraping bowl often, until creamy.
3. 3
   Add milk; beat until well mixed.
4. 4
   Add flour; beat at low speed until well mixed.
5. 5
   Stir in coconut.
6. 6
   Wrap dough in plastic food wrap.
7. 7
   Refrigerate 1-2 hours or until firm.
8. 8
   Heat oven to 325F.
9. 9
   Shape tablespoonful of dough to resemble 1x3/4-inch egg.
10. 10
    Roll each cookie in edible glitter or decorator sugar, if desired.
11. 11
    Place 1 inch apart onto ungreased cookie sheets.
12. 12
    Bake 10-12 minutes or until bottoms are lightly browned.
13. 13
    Cool completely.
14. 14
    *Substitute 1/2 cup chopped pecans.