Easter Egg cookies

For Easter 2008, my college roommate, Elizabeth, and I made Easter egg cookies. The cookie cutter was purchased at Target (great store). It was the first time I used a metal cookie cutter with rubber around the rim. Oh, and just a side note, these cookies were made while living at Chateau Ghetto.


If you haven't noticed, Easter was before my birthday and before I really got into the whole cookie/cake decorating. Therefore, Elizabeth and I were using what little decorating instruments we had in our house, which were mostly plastic bags and food coloring.

For the cookie recipe we used our friend Ann's.

Deluxe sugar cookies

1 cup softened butter or margarine
1 1/2 cups of powdered sugar
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
2 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cream of tarter

Let butter soften. Mix thoroughly the butter, confectioner's sugar, egg, vanilla, and almond extract. Bend in flour, soda and cream of tarter. Cover and chill for 2-3 hours. Hear oven to 375 degrees and divide the dough in half. Roll into 3/16ths of an inch thick on a lightly floured cloth covered board. Cut into shapes and place on greased baking sheet. Bake 7-8 minutes or until lightly brown. Makes 5 dozen 2-2 1/2 inch cookies, unless you use a cookie cutter, then it makes 3 dozen, depending on the size of the cutter.

For the decorating, we used cream cheese icing for the base, then for the details (which now looking back I realize how elementary they are) we separated the icing into individual bowls. We had red (which makes pink, perfect for Easter but bad for making razorback cookies), also we had blue, green and yellow food coloring. Like I'm sure many of you have done, we put the icing into plastic bags and cut off the tip of a corner of the bag so we could have more control over the icing when making designs.