Easter is right around the corner, and I’ve been trying to find cookies the kids can help make that taste good and look cute too! This is the perfect combination. It’s my favorite sugar cookie recipe that does not require the dough to be refrigerated (who has time to do that?). I made a few Easter bunnies (pictured) but then let the kids roll out Easter egg shapes and decorate.
Makes about 2 dozen bunnies
* 1 cup salted butter
* 1 cup granulated sugar
* 1 large egg
* 2 tablespoons whipping cream
* 2 tablespoons vanilla extract
* 1 teaspoon almond extract
* 3 cups unbleached flour
* 1 ½ teaspoons baking powder
* Cotton candy for decorating (I found small bags at Target in the Easter section)
* Icing pen to attach the bunny tails
Preheat oven to 325 degrees. In a mixer combine butter and sugar. Add egg, cream, vanilla, and almond extract all at once and thoroughly blend. In a separate bowl stir together flour and baking powder. Add the dry ingredients to the wet ones and blend. Roll out to thickness of about 1/4 inch and cut with cookie cutter. Bake on a greased cookie sheet 8 to 12 minutes and cool on a rack. (Dough does not need to be chilled before using). When the cookies are cool, take a dot of an icing pen and attach a small piece of cotton candy. Make sure to do right before serving as the cotton candy tends to shrink up. Then attach a ribon around her neck and tie a bow.
Now that you know what my family is making for Easter, what will you be making?
*Recipe slightly adapted from Texas Monthly