When baking, there are two words that go together like song and dance, peas and carrots ... (Yeah, yeah, you catch my drift.) Butter + cookie. Yum! Who isn't a fan of the pure, blissful, perfect treat?
For Easter in Greece, they make a specialty called koulourakia, a braided butter cookie. But that recipe works just as well all dressed up in an adorable egg shape (just use use egg-shaped cookie cutters) decorated with pretty pastel-colored icing. You're in love already, right?
Easter Egg Cookies from Cooking Light
- 1/2 cups all-purpose flour (about 6 1/2 ounces)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups powdered sugar
- 3 tablespoons fat-free milk
- 1/4 teaspoon vanilla extract
- Food coloring (optional)
- To prepare cookies, spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
- Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Beat in 1 teaspoon vanilla and egg. Add flour mixture, beating at low speed until blended.
- Place dough between two sheets of plastic wrap. Roll dough to a 1/4-inch thickness. Chill 1 hour.
- Preheat oven to 375°F.
- Cut dough with a 2 1/4-inch egg-shaped cutter. Place cookies on a baking sheet lined with parchment paper. Bake at 375°F for 8 minutes or until edges of cookies are browned. Cool cookies 1 minute on pan. Remove cookies from parchment; cool completely on a wire rack.
- To prepare icing, combine powdered sugar, milk, and 1/4 teaspoon vanilla; stir until smooth. Add food coloring, if desired. Stir well. Spread or pipe icing onto cookies.