Sweeter by the Dozen

Fill Easter bas­kets with egg-shaped sugar cook­ies.

Country Woman - - COME ON IN -

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.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.