Easter Egg Sugar Cookies Recipe

Taste of Home

Ingredients

• 1 cup butter, softened
• 1-1/4 cups sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

• 2 cups confectioners’ sugar
• 1 tablespoon meringue powder
• 1/4 cup warm water
• 1/2 teaspoon almond extract
• Liquid food coloring
• Pastel organdy ribbon (1/4 inch wide), cut into 12-inch lengths, optional

How to make it  45 minutes

• 1

  In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.
• 2

  On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. egg-shaped cookie cutter. Place 1 in. apart on lightly greased baking sheets. Make a hole for a ribbon by pressing a plastic straw 1/2-in. from the top of each cookie if desired. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
• 3

  For icing, sift confectioners’ sugar and meringue powder into a large bowl. Add water and extract; beat on low speed until blended. Beat on high for 5 minutes.
• 4

  Fill a pastry or plastic bag with 1 cup of icing; cut a small hole in the corner of the bag. Outline each cookie with icing.
• 5

  Tint remaining icing with food coloring if desired. Add water, a few drops at a time, until mixture is thin enough to flow smoothly. Fill in the center space of each cookie, allowing the icing to spread to the outline. Let dry overnight.


• 6

  Decorate with remaining icing. Store in airtight containers. Thread ribbon through holes, tie ends in a bow and hang on an Easter tree if desired. Yield: about 4-1/2 dozen.