Easter Sugar Cookies
Cookies are a simple confection to compliment most any holiday gathering. Leave them out on a pretty plate for guests to nibble, use them as edible decorations at place settings, or bake a batch with children as a festive activity.
You need not spend hours in the kitchen to get tasty and attractive results. I dressed up these Easter egg-shaped cookies with royal icing—a standard recipe you can find in The Joy of Cooking or any reliable cookbook — and a sprinkling of sanding sugar. As a finishing touch, I topped each cookie with a tiny, gum paste flower.
When it comes to sugar cookies, I like them plump and almost cake-like or crispy and crumbly. Here is my recipe for the latter, a thin version that is quick to whip up and perfect for decorating.
 Sugar Cookies
2 cups butter, softened
2 eggs
3 cups powered sugar
1 tsp almond extract
2 tsps baking soda
2 tsps cream of tartar
2 tsps vanilla extract
5 cups flour |
Cream butter and eggs together and add sugar, beat until creamy. Add the rest of the ingredients, except flour, until well combined.
Slowly add flour and continue beating until all the flour is added and forms dough.
Chill, roll out and cut with cookie cutters.
Bake at 350°F, for approximately 6-8 minutes, or until slightly golden. |
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I picked up these darling gum paste flowers at New York Cake and Baking Supplies, www.nycake.com.
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Sanding sugar can be found in specialty cooking stores as well as some supermarkets. 
Create a nest of raffia to hold the "eggs" in a simple basket adorned with flowers and ribbons
Or simply fill a Violet Swiss Dot bag with raffia, cookies and Easter treats |
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