Easter Sugar Cookies

Easter Sugar Cookies

As much as I dislike baking cookies, I could not resist making this recipe and baking a batch of them, actually two batches. This is not my recipe—I found it on the box of the Wilton 101 Cookie Cutter Set. The recipe is great but you have to be careful when you roll out the dough; since the dough is not chilled it breaks of easily, and so you need to have patience, other than that it is a great recipe. My family loved it. I made thee batches of the recipe. This is a great recipe to do with the kids. Following is the exact recipe.

Ingredients

Instructions – My own

Preheat oven to 350° F. (This will depend on how well your oven performs; I cannot put my oven higher than this because the cookies will burn.) Adjust your oven accordingly.

Sift flour (Although the recipe does not call for sifted flour, I always like to sift my flour)

Cream butter for a couple of minutes first, then add sugar. Cream until batter turns light and fluffy.

Add vanilla and almond extracts.

In a separate bowl mix the rest of the dry ingredients and add to the butter mixture, a cup at a time.

Mix all ingredients well.

Divide dough into two pieces and turn them into a ball.

Flour your counter or surface to roll out one ball.

Roll out to about 1/8 inch thick.

Dip your cookie cutters in flour before pressing on dough.

Bring cut out cookies to a non-greased cookie sheet and bake for 6-7 minutes depending on the performance of your oven. (Do the same with the second ball of dough.)

Depending on the size of your cookies this recipe will be enough for 2 ½ to 3 dozens

To Decorate and Flood Cookies

After cookies are cool, outline edges with thin Royal Icing and tip #3. Let it dry.

Flood or cover the cookies with a very thin, almost liquid royal icing with tip #3.

I used edible color markers to outline over. You don’t have to.

Let them dry completely before devouring them.

Note: the inside of the bunnies' ears and nose, and the chicks' hats and ruffles were made with rolled out fondant.