Easter Egg Cookies
- 3 cups all-purpose flour
- 1 1/4 teaspoons Clabber Girl Baking Powder
- 3/4 teaspoon salt
- 3/4 cup margarine or shortening
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
In a medium bowl, sift together flour, Clabber Girl Baking Powder and salt; set aside. In a large bowl cream toegher shortening and sugar; add eggs and vanilla extract, mix well. Blend in flour mixture. Cover and refrigerate at least 1 hour.
On lightly floured surface roll out dough to about 1/8-inch thickness. Cut out cookie shapes with cookie cutters. An egg-shaped cutter can be made by bending a round aluminum cutter into an oval. Other Easter cutters are available, such as chicks, bunnies, etc.
After cutting out cookie shapes, place cookies about 1-inch apart on lightly greased cookie sheets.
Bake in preheated 375 degree F. oven for 6 to 8 minutes, or until edges begin to lightly brown. Remove cookies from baking sheets and cool on cooling racks. Frost with either confectioners' sugar frosting or white chocolate frosting.
Decorate as desired.