Saturday, April 11, 2009

Easter Cookies

Yummy- and they are. It's a simple sugar cookie recipe with my lime drizzle and easter themed sprinkles. I know they aren't much to look at but they taste wonderful. I delivered them to my Nephews and Neice already- so far so good. Here's the recipes:

Sugar Cookies

1 large egg
2 teaspoons pure vanilla extract
1 cup (2 sticks) unsalted butter, slightly soft
1/2 cup granulated sugar
3 tablespoons confectioners' sugar
1/4 teaspoon fine salt
2 cups all-purpose flour, plus as needed

Whisk the egg and vanilla in a small bowl and set aside.

With a hand held mixer in a large bowl, cream the butter until fluffy. Scrape down the sides of the bowl with a rubber spatula, add both sugars, and continue beating until light, 2 to 3 minutes. Scrape the sides of the bowl again, if needed, then add the egg mixture, beating for about 1 minute. Sift the salt with the flour. Reduce the mixer to a low speed and then add the flour mixture, mixing just until blended.

Turn the dough out of the bowl. Divide the dough in half and place each half between 2 pieces of lightly floured parchment or waxed paper. Use a rolling pin to flatten the dough into a disk about 1/4-inch thick. Slide the dough/parchment sheet onto a flat cookie sheet, or on the back of a rimmed baking sheet. Refrigerate until firm, about 2 hours or overnight.

Evenly space the racks in the oven and preheat to 325 degrees F. Place 1 disk of the cookie dough on a clean work surface and peel off the top sheet of paper. Cut cookies with a 1 1/2-inch round or a decorative shaped cookie cutter directly on the parchment. Use a spatula to transfer the cookies to a parchment-lined or non-stick baking sheet, spacing them about 1-inch apart. Repeat with other sheet of dough. Any excess dough can be re-rolled, refrigerated, and cut.

Bake until the edges of the cookies are a light golden, about 15 minutes. Transfer cookies to a rack to cool.

(or just do what I'm going to do next time and buy Pillsbury- lol. I can cook anything but honey baking is just not for me, no it's not.)

Lime Drizzle

1 cup confectioners' sugar
About 2 1/2-3 tablespoons milk
Lime flavoring
Food coloring, if desired
Sprinkles, candies, cored sugar as desired
Large ziploc bag

Put sugar into mixing bowl, add 2 tbs. milk, mix with mixer on med. speed until combined into a drizzle. (you can always add more to desired thiness) Put in 3 tsp. lime flavoring and coloring and mix again until just combined. Taste to see if lime is strong enough for you, if not add a snip more. Put some icing into a Ziploc bag and snip the tip, tiny little corner, and zig zag pattern all over the COOL cookies. Sprinkle a little sprinkle and voila, Easter Cookies.

Also, I apologize for the picture quality, they were taken with the camera my hubby bought when we first met. However, I told y'all I was gonna get a new one last night and I DID! A Pink Samsung SL102- not only is it pretty but it takes the best pictures. Infact, here are some of my nephews I took last night (Older brothers boy's).

My one year old Colton- cutey!

And the famous, 7 year old Christian.


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