Easter Egg Sugar Cookies Recipe

[quicklook-recipe prep_time=”30 min” cook_time=”15 min” serves=”” details=”” ]

[ingredients-list title=”Ingredients” serving_size=””][ingredients-left]

• 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

[/ingredients-left]
[ingredients-right]

• 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”45 minutes”]

[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”5″ image_url=”” title=”” ]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. [/step-item]
[step-item number=”6″ image_url=”” title=”” ]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.[/step-item][/step-list-wrapper]

[nutrition-info calories=”199″ calories_fat=”” fat=”7g” sat_fat=”4g” choles=”42mg” sodium=”138mg” carbs=”31g” sugars=”” protein=”3g” fiber=”trace”]

One serving equals 2 cookies.

[/nutrition-info]