Easter Egg Cookies
These Easter egg cookies are perfect for a fun afternoon with the family! A great way to add to the holiday festivities, just bake the cookies ahead of time, let them cook and kids can decorate them with pastel colored frosting.
Clabber Girl Baking Powder
Easter Egg Cookie Icing
- 3 1/2 c. confectioner's sugar sifted
- 1/4 c. milk
- 1 tsp. almond extract
- tubes colored gel
In a medium bowl, sift together flour, Clabber Girl Baking Powder and salt; set aside. In a large bowl cream together 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.
For the frosting:
In a large bowl, mix powdered sugar, milk and extract until smooth. Add additional milk if necessary to make icing thinner. Spread icing toward edge of cookie, leaving a 1/4-inch border uncovered. Use the decorating gels to decorate cookies with stripes, dots or streaks of color. Add the decorating gels while white icing is wet for a blended look, or allow white icing to dry before decorating for vibrant colors. To create the cobweb look, make lines or circles on the cookies with the decorating gels while the white icing is still wet. Run a toothpick crosswise through the colored lines to make designs.
Decorate as desired.