Easter Egg Cookies
Source of Recipe
Bernice
List of Ingredients
Easter Egg Cookies
1 cup butter
1 cup sifted powdered sugar
1 egg
2 1/2 cups all purpose flour
1 tablespoon finely shredded lemon peel
food coloring paste
Recipe
Preheat the oven to 375ºF.
In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds.
Add the powdered sugar & beat at low speed until combined, scraping the sides of the bowl occasionally.
Beat the egg into the powdered sugar mixture until combined.
Beat in as much of the flour as you can with the mixer.
Using a wooden spoon, stir in the lemon peel & any remaining flour.
Tint portions of the dough as desired.
We divided the dough into four portions.
One was left untinted.
The others were tinted with pink, green & yellow food coloring paste.
Snip a pencil-sized hole in one corner of a 1 quart heavy plastic bag or a disposable pantry bag (or use a #12 tip in a pastry bag).
Fill the bad with dough.
Force unchilled dough through the bag to pipe ropes of cookie dough into about 18 oval shapes (each about 4 x 3 inches) onto ungreased cookie sheets.
Rope width should be about 1/4 inch.
Pipe some designs inside each of the oval shapes, making sure the designs connect tot he sides of the oval to resemble a decorated Easter egg.
Bake in the preheated 375ºF oven for 8 to 10 minutes, or until the edges are firm, but not browned.
Cool the cookies on the cookie sheets for 1 minute.
Then, transfer the cookies to a wire rack & allow them to cool.
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