Hoppy Easter Egg Cookies

By carvalhohm2

Ingredients

• 1 cup sugar
• 1 cup (2 sticks) butter, softened
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 1 egg
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 egg yolks
• Few drops each of yellow, red, blue, and green food color

Details

Servings 60
Adapted from mrfood.com

Preparation

Step 1

In a large bowl, combine sugar, butter, milk, vanilla, and egg until well mixed. Stir in flour, baking powder, and salt; mix well. Cover with plastic wrap. Refrigerate 1 hour.

Preheat oven to 375 degrees F. Coat baking sheets with cooking spray.

On a lightly floured surface, roll out 1/4 of dough at a time to 1/8-inch thickness. Keep remaining dough refrigerated until ready to use. Cut out egg shapes with an oval cookie cutter (see Note) and place on prepared baking sheets.

Bake 6 to 9 minutes, or until edges are light brown. Turn off oven. Immediately loosen cookies, but leave on baking sheets.

Decorate by beating egg yolks and dividing them into 4 small cups. Put a few drops of each food color into separate cups, one color per cup. Using a NEW, non-toxic, small model brush, paint each cookie to resemble an Easter egg. Return cookies to still warm oven 5 minutes to set egg paintings.

Notes:
If you don't have an oval cookie cutter, use an empty 6-ounce frozen juice can with the top and bottom removed. Pinch the sides in slightly to make an oval shape and, presto...you now have an oval cookie cutter.