Sweeter by the Dozen

Fill Easter baskets with egg-shaped sugar cookies.

Easter Egg Cookies

—BARBARA NEUWEG WEST POINT, IA PREP: 20 MIN. • BAKE: 20 MIN./BATCH + COOLING MAKES: 3 DOZEN 1 cup butter, softened

¹ ₂ cup packed

brown sugar

1 large egg

1¹ ₂ tsp. vanilla extract 3 cups all-purpose flour 1 cup quick-cooking oats ³ ₄ tsp. salt GLAZE 1¹ ₂ cups confectioners’ sugar

¹ ₈ tsp. salt

2¹ ₂ Tbsp. half-andhalf cream

Cake decorating gel, optional

1. In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and vanilla; mix well. Combine the flour, oats and salt; stir into creamed mixture. Divide dough into three equal portions.

2. Form 12 egg-shaped cookies from each portion. Place on ungreased baking sheets. Bake at 350° until set, 20-25 minutes. Cool completely.

3. Combine glaze ingredients until smooth; spoon over cookies. Decorate as desired. PER COOKIE 126 cal., 6g fat (3g sat. fat), 19mg chol., 102mg sod., 18g carb. (8g sugars, 0 fiber), 2g pro.

My mother started baking these cookies with me and my eight brothers and sisters when I was a child. I carried on the tradition with our four kids when they were little.