Easter Cookies

Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
Too cute to eat? Almost! This five-ingredient Easter cookie dough can be made up to three days ahead, making it the perfect addition to your Easter recipe collection.

Yield:

Makes about 2 dozen (3 1/2-inch) cookies

Recipe from

Recipe Time

Prep: 25 Minutes
Cook: 14 Minutes
Other Time: 3 Hours, 50 Minutes

Ingredients

1 1/2 cups butter, softened
1 cup powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour, sifted

Preparation

1. Beat butter, sugar, and salt at medium speed with a heavy-duty electric stand mixer until creamy. Add vanilla; beat until well blended. Gradually add flour, beating at low speed until blended. (Dough will be very soft.)

2. Divide dough into 2 equal portions; wrap each with plastic wrap, and flatten into a disc. Chill 2 to 24 hours.

3. Preheat oven to 350°. Unwrap 1 dough disc on a well-floured surface. Cover with a large piece of plastic wrap, and roll to 1/4-inch thickness; cut into desired shapes with 3 1/2-inch cookie cutters. Place 1 inch apart on ungreased baking sheets. Chill 15 minutes. Repeat procedure with remaining dough disc.

4. Bake at 350° for 14 to 17 minutes or just until edges are lightly browned. Cool on baking sheets 5 minutes. Transfer to wire racks, and let cool completely (about 30 minutes). Decorate cookies with Simple Icing. Let stand 1 hour or until icing is firm.

Note:

Amy Tornquist,

Watts Grocery, Durham, North Carolina,

April 2009