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
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.