Easter Cookies

Try this Easter dessert with a simple five-ingredient dough that can be made up to three days ahead and stored in the fridge. Break out the cookie cutters and let the children create flowers, bunnies, and eggs. The decorated cookies also double as an attractive table decoration.

Ingredients:

• 1 1/2 cups butter, softened
• 1 cup powdered sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour, sifted
• Simple Icing

Directions: 

1. Beat butter, sugar, and salt at medium speed with a heavy-duty electric stand mixer until creamy. Add vanilla; beat until well blended. Gradually add flour, beating at low speed until blended. (Dough will be very soft.) 

2. Divide dough into 2 equal portions; wrap each with plastic wrap, and flatten into a disc. Chill 2 to 24 hours. 

3. Preheat oven to 350°. Unwrap 1 dough disc on a well-floured surface. Cover with a large piece of plastic wrap, and roll to 1/4-inch thickness; cut into desired shapes with 3 1/2-inch cookie cutters. Place 1 inch apart on ungreased baking sheets. Chill 15 minutes. Repeat procedure with remaining dough disc.

4. Bake at 350° for 14 to 17 minutes or just until edges are lightly browned. Cool on baking sheets 5 minutes. Transfer to wire racks, and let cool completely (about 30 minutes). Decorate cookies with Simple Icing. Let stand 1 hour or until icing is firm.

Source: Amy Tornquist, Watts Grocery, Durham, North Carolina, Southern Living
APRIL 2009