Friday Bake-Off: Easter Egg Cookies

Tomorrow we'll decorate some real eggs for Easter, but during the week we baked up some sugar cookies and decorated them like pretty pastel eggs. These cookies were tender and not too sweet, perfect carriers for a simple confectioners'-sugar icing.

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Step 1: Make the dough. I used WD's recipe for [link href="" target="_blank" link_updater_label="external_hearst"]Egg-cellent Sugar Cookies

. First I beat 1/2 cup (1 stick) room-temperature butter with 1/2 cup sugar until fluffy and lighter in color. I beat in 1/4 teaspoon salt, 1 egg, 1 tablespoon each corn syrup and vanilla and the zest of 1 small lemon. Then I turned the beaters to low and gradually added 2 1/2 cups flour. I put the dough in a plastic bag and closed it, then formed 2 discs. I put it in the fridge for an hour to make it easier to work with.

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I rerolled the scraps twice. I used a round biscuit cutter that I squashed a little to make an egg shape. Then we baked the cookies at 350F for 12 minutes. We let them cool completely (overnight, in fact) before moving on to step 3.

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I found a simple, [link href="" target="_blank" link_updater_label="external"]egg-white-free icing

on Allrecipes. We mixed 1 cup confectioners' sugar with 2 teaspoons milk, then I added a dribble more when it seemed too thick. Next I added 2 teaspoons corn syrup and a dribble of vanilla extract. I split the icing between 3 bowls and used liquid food coloring to get our pastels. We iced the cookies and set them on a cooling rack over a pan to catch the drips and let the icing harden for several hours.

Happy Easter! Check out WD's Easter page for menu and craft ideas:

An Egg-cellent Easter Guide

Kim Walker

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