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Post by Shawnee on Apr 10, 2009 14:36:05 GMT -5
COOKIE EASTER BASKETS
Using Pillsbury Slice and Bake Sugar Cookie Dough you can figure about 12 basket from a roll. Roll out the dough (I found it easier to work with half the roll at a time) using flour on a piece of waxed paper. I left the dough a little thicker than I normally would for cookies, about 1/4 inch. I used a small Tupperware bowl to make a circle that fit in my muffin tin perfectly. Spray the inside of the muffin well with Pam, then fit the dough circle into the tin without any hanging over. Bake at 350 degrees for 15 minutes. Let cool for about 5 minutes, then turn each basket out carefully. Allow to cool completely. (At this point, I used scissors to trim any uneven edges.) When they are completely cool, pipe a small amount of green icing into the center like grass, then add about 5 pastel M&M'S® for the Easter eggs.
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Post by Shawnee on Apr 10, 2009 14:36:36 GMT -5
MOM'S ITALIAN COOKIES (HOLIDAY DROP COOKIES OR EASTER BASKETS)
6 eggs 1 1/2 c. sugar 1/2 c. milk 1 c. shortening, butter or oil 2 tbsp. flavoring, lemon or vanilla 5 tsp. baking powder 6 c. flour Crushed nuts or nutmeg, optional
Mix all ingredients in order into large mixing bowl. Drop on greased cookie sheet and bake at 375 degrees. Decorate with icing and sprinkles.
For Easter: Roll 6 inch "snakes" of dough. Pinch ends to make a circle. Place a hard boiled egg in shell in center. Roll thinner "snakes" (1/4 inch diameter) criss cross over egg, pinch ends to base to form basket handles. Bake and decorate.
Confectioners Icing: Make light icing with water, confectioners sugar, and vanilla. (Mix to thick liquid consistency.) Pour over cooled cookies, decorate with multicolored sprinkles.
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Post by Shawnee on Apr 10, 2009 14:37:03 GMT -5
EASTER COOKIES
3/4 c. butter, melted 2/3 c. canned milk 1 tsp. vanilla 3 tsp. baking powder 2 c. sugar 4 eggs Grated rind of 1 lemon 6-7 c. flour, sifted
Beat butter and sugar together. Add milk (scalded) lukewarm. Mix well. Add eggs, one at a time, beat well after each addition, add vanilla and lemon rind; mix well. Sift 2 cups flour with the 3 teaspoons baking powder. Add to mixture, mix well.
Sift the remaining flour. Add to mixture 1 cup at a time, kneading the dough after each addition. Pinch off a small piece of dough and roll in long pencil like strips, about 5 inches long, fold the strip, then twist one or shape any way you like. Brush with can milk. Bake at 350 degrees for 20-25 minutes.
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Post by Shawnee on Apr 10, 2009 14:38:04 GMT -5
EASTER EGG NESTS (Easter Cookies)
Melt in a double boiler:
1 (6 oz.) pkg. butterscotch bits
Add and melt:
2 heaping tbsp. peanut butter
Remove from heat and add:
1 can Chinese noodles, dry 3/4 c.peanuts
Mix until well coated. Drop by teaspoonfuls on waxed paper and refrigerate. Put a little jelly bean or M&M for the eggs.
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Post by Shawnee on Apr 10, 2009 14:38:30 GMT -5
EASTER NEST COOKIES
1 c. butter, creamed 1/2 tsp. salt 1 c. brown sugar 2 egg yolks, save whites 1 tsp. vanilla 2 c. flour
Mix and chill. Roll in small balls. Dip in reserved beaten egg whites and roll in chopped walnuts. Press hole in center. Bake until done or a light golden brown. Frost with powdered sugar frosting. Dip in colored coconut (made with food coloring and coconut). Press on miniature jelly beans.
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Post by Shawnee on Apr 10, 2009 14:38:56 GMT -5
EASTER COOKIE BIRD NESTS
1 (6 oz.) butterscotch morsels 1/2 c. peanut butter 5 c. corn flakes Jelly beans
Melt peanut butter and morsels. Stir in corn flakes and blend until coated. Drop on waxed paper and make a center. Chill and fill with jelly beans or whatever candy you want or even peanuts.
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Post by Shawnee on Apr 10, 2009 14:39:20 GMT -5
EASTER COOKIES (Biscuits)
8 eggs 1 c. milk 2 cubes butter 5 c. flour 2 tbsp. vanilla 1 1/2 c. sugar 1/2 tsp. salt 3 tsp. baking powder
Cream eggs, butter and sugar. Then add milk. Sift flour, baking powder and salt all together. Add to batter. Add vanilla for flavor. Cut into little biscuits before baking. Bake at 350 degrees for 30 minutes.
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Post by Shawnee on Apr 10, 2009 14:39:46 GMT -5
EASTER COOKIES
2 1/2 c. sifted all-purpose flour 1 tsp. baking powder 1/2 tsp. salt 1/2 c. (1 stick) butter 2/3 c. sugar 1 egg 1-2 tsp. grated orange rind 1 tbsp. orange juice Decorating Frosting below
1. Sift together the flour, baking powder and salt onto wax paper.
2. Beat together the butter and sugar in a large bowl until smooth. Beat in the egg, orange rind and juice.
3. Add the flour mixture, a third at a time, stirring well.
4. Shape the dough into a bowl; flatten slightly. Wrap in plastic wrap. Refrigerate for several hours or overnight.
5. To bake the cookies preheat the oven to moderate (350 degrees).
6. Roll out half the dough on a lightly floured surface to a 1/8 inch thickness. Cut into bunny, chick or flower shapes with 3-3 1/2 inch cutters. Place on 2 large lightly greased cookie sheets. Repeat with the other half of dough.
7. Bake at 350 degrees for 7-8 minutes or until light golden around the edges, the cookie should not brown. Remove to wire racks with metal spatula. Cool completely. Frost and decorate with the Decorating Frosting.
DECORATING FROSTING:
Makes enough to decorate 36 cookies.
3 egg whites 1/2 tsp. cream of tartar 3 1/2 c. sift 10X confectioners' sugar 1 tbsp. water Food coloring (optional)
1. Beat the egg whites and cream of tartar in a medium size bowl until foamy. Slowly beat in the 10X (confectioners') sugar; continue beating until thick and creamy. Measure out 1 1/4 cups of the frosting; cover with damp paper towling; set aside.
2. Thin the remaining frosting with the 1 tablespoon of water. Tint with the food coloring, if you wish. Spread evenly over the cookies.
3. Place the reserved frosting in a pastry tube fitted with a writing tip. Decorate the cookies as a picture.
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Post by Shawnee on Apr 10, 2009 14:40:09 GMT -5
EASTER COOKIES
3 tbsp. butter 2 tbsp. peanut butter 3 c. marshmallows 3 c. chow mein noodles Easter M & M's
Heat first three ingredients until melted. Add noodles and shape into little nests. Add M & M's for eggs.
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Post by Shawnee on Apr 10, 2009 14:40:31 GMT -5
EASTER COOKIES
Cream until light and fluffy:
1/2 c. butter 1 c. white sugar
Beat in:
1 egg 1 tsp. vanilla
Sift together:
3 c. flour 3 tsp. baking powder
Fold dry ingredients into creamed mixture. Alternate with 1 1/2 cups evaporated milk. Beat well after each addition. Chill dough.
Roll out on floured board to 1/8 inch thick. Cut with Easter cutters or any other cutters. Bake at 375 degrees for 10-12 minutes. Cool and decorate.
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Post by Shawnee on Apr 10, 2009 14:40:58 GMT -5
EASTER EGG COOKIES
1 1/2 c. powdered sugar 1 c. soft butter 1 egg 1 tsp. vanilla 1/2 tsp. almond extract 2 1/2 c. flour 1 tsp. baking soda 1 tsp. cream of tartar
Combine powder sugar and butter, add egg and extracts. Mix in dry ingredients. Chill dough for 3 hours. Roll out thin, cut with cookie cutter, and sprinkle with sugar. Bake at 350 degrees for 15 minutes.
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Post by Shawnee on Apr 10, 2009 14:41:23 GMT -5
EASTER EGG COOKIES
3 c. unsifted flour 1 tsp. baking soda 1/4 tsp. salt 1/2 c. butter 1/3 c. sugar 1/2 c. light corn syrup 1 egg 1 tsp. vanilla
Stir together flour, baking soda, and salt. Mix together butter, sugar, corn syrup, egg and vanilla in large bowl until well blended. Add flour mixture about 1/3 at a time, beating well after each addition. If necessary, chill until easy to handle.
Remove from refrigerator about 1/3 at a time and roll out on a lightly floured pastry cloth to 1/8 inch thickness. Cut and place on ungreased cookie sheet. Bake in 400 degree oven 8-10 minutes. Cool on wire racks.
SUGAR ICING:
2 tbsp. light cream or milk 1/4 tsp. vanilla extract 1 3/4 c. powdered sugar
Place milk, vanilla, and half of the sugar in large bowl. Blend until sugar is moistened. Add remaining and stir until smooth.
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Post by Shawnee on Apr 10, 2009 14:41:48 GMT -5
EASTER BASKET COOKIE CENTERPIECE
1 1/4 c. blanched almonds or walnuts 1 1/2 c. butter, softened 2 1/2 c. confectioners' sugar 1 tsp. almond extract or 2 tsp. vanilla 2 eggs 3 3/4 c. flour 1/4 tsp. salt 1 1/2 c. chopped M&M'S® plain chocolate candies Decorating Glaze
Toast nuts at 350 degrees for 10 minutes. Process in blender or food processor until ground; set aside. Beat butter and sugar until fluffy; beat in extract and eggs. Stir in flour, salt and nuts, mixing well to form dough. Stir in chopped candies.
Form 1/2 cup dough into a 5 inch solid circle, 1/2 inch thick, on greased cookie sheet to form the bottom of basket. Roll small handfuls of dough into 1 inch ropes; form ring, 6 inches in diameter, on greased cookie sheet. Repeat with remaining dough forming four additional rings, 7, 8, 9 and 10 inches in diameter. Pat each ring 1/2 inch high, 3/4 inch wide. Bake at 350 degrees for 20-25 minutes or until edges are light golden. Carefully remove to wire racks to cool.
To assemble, place solid circle on 12 inch serving plate, drizzle glaze around edge of circle. Place smallest ring on circle; drizzle with glaze. Top with next largest ring; glaze. Continue with remaining rings and glaze. Decorate, if desired, with additional candies. Makes one centerpiece.
Decorating Glaze: Gradually combine 1 1/2 cups confectioners' sugar with about 2 tablespoons warm water, mixing until smooth and of desired consistency.
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Post by Shawnee on Apr 10, 2009 14:42:15 GMT -5
ASTER SPONGE COOKIES
1 c. shortening 1 c. sugar 4 eggs 1 tbsp. vanilla 4 c. all-purpose flour, sifted 5 tsp. baking powder
Cream shortening, gradually adding sugar until combined. Add eggs, one at a time, and vanilla. Blend in 2 cups of the flour and the baking powder. Beat, then add 2 more cups of flour, beating until mixture is stiff. Drop by heaping teaspoonfuls onto greased cookie sheet and bake at 375 degrees 10 - 12 minutes. Ice cookies while warm and sprinkle with candy confetti. Makes 80 - 90.
ICING:
2 egg whites 4 tbsp. butter, melted but not hot 1 (1 lb.) box confectioners' sugar
Beat egg whites until stiff. Gradually add butter, then blend in sugar.
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Post by Shawnee on Apr 10, 2009 14:42:59 GMT -5
EASTER BIRDNEST COOKIES
1/2 c. butter 1/2 c. butter 1/2 c. brown sugar, packed 2 eggs, separated 1 tsp. vanilla 2 c. flour 1/2 tsp. salt 1 1/2 c. nuts, chopped Powdered sugar frosting Tiny jelly beans
Blend butter, butter, egg yolk and vanilla. Mix in flour and salt. Prepare one flat type bowl with slightly beaten egg white and one bowl of chopped nuts. Roll little teaspoonful size balls from dough and then roll them in the egg white, then into the nuts. Place on greased cookie sheet. Before placing in oven press your finger into the center of each. Bake at 350 degrees for 10 to 12 minutes. Remove carefully. Make any powdered sugar frosting only add lemon instead of vanilla and tint a light yellow. Drop a small amount of frosting onto each cookie and then place the smallest jelly bean you can find (about 3 to 5) in the frosting. (Right away - do only 5 or so at a time.)
Approximately 5 dozen.
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Post by Shawnee on Apr 10, 2009 14:44:25 GMT -5
GREEK EASTER COOKIES
1 c. butter 1/2 c. sugar 2 yolks 1/2 tsp. vanilla 1/2 tsp. brandy flavoring (optional) 2 c. flour 1 tsp. baking powder 4 tsp. whole cloves Confectioners' sugar
1. Mix first 5 ingredients. Blend flour and baking powder into butter-sugar mixture.
2. Mold moons and crescents, place on greased cookie sheet. Stick 1 whole clove in each cookie.
3. Bake at 350 degrees for 10 to 12 minutes. Stand and let cool 2 minutes. Dust with confectioners' sugar.
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Post by Shawnee on Apr 10, 2009 14:44:48 GMT -5
GREEK EASTER COOKIES
1/3 c. butter 1/3 c. milk 2 tsp. baking soda 2 eggs 1/4 c. sugar 4 c. sifted flour 1 tsp. vanilla
Cream sugar, butter and vanilla thoroughly and add eggs, one at a time beating well after each addition. Add milk and flour alternately beating vigorously until well blended. Work with hands until a soft dough is obtained. Sprinkle flour on board before rolling.
Break off small portions at a time and roll into 6" rolls with hand braids.
Brush top of cookies with beaten egg and bake on greased cookie sheet for 20 minutes in oven at 400 degrees. Makes about 28 cookies.
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Post by Shawnee on Apr 10, 2009 14:45:12 GMT -5
ITALIAN EASTER COOKIES
1 dozen eggs 1 tsp. salt 1 tbsp. vanilla 3 tbsp. Mazola oil 6 1/2 c. flour 3 tbsp. sugar
Mix above ingredients, if dough is too soft or sticky, add more flour. Pinch off small wad of dough and roll, with hands, into long strip, about 5" to 6" in length. Pinch ends together, like a doughnut shape.
Drop into a pan of boiling water and cook until cookies float to the top of the pan. If cookies stick to bottom of pan, lift with spatula to bring to top.
Remove cookies from boiling water and drain in colander. Lay each cookie on dish towel to dry. When dry, cut small slit, with knife, around edge of each cookie.
Bake at 400 degrees for 20 to 30 minutes. Remove from oven and when cool frost with this frosting.
Mix: 1/2 c. flour 1/2 tsp. salt 1 tbsp. vanilla 1/2 c. canned milk
Mix well and frost top of each cookie.
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Post by Shawnee on Apr 10, 2009 14:45:39 GMT -5
KOULOURAKIA--GREEK EASTER COOKIES
1/2 c. soft butter 1/2 c. sugar 3 egg yolks 1/4 c. light cream 2 1/4 c. flour 1 tsp. baking powder 1/4 tsp. salt 2-3 tsp. sesame seeds
Cream butter and sugar. Beat 2 egg yolks and 3 tablespoons light cream together. Stir in flour, salt and baking powder. Blend thoroughly. Shape cookies by rolling 1-inch ball into 7-inch strand. Bring ends together and twist like a pretzel. Brush with remaining egg yolk and cream. Sprinkle with sesame seeds. Bake at 350 degrees for 15 minutes. Cool. Makes 2 1/2 dozen.
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Post by Shawnee on Apr 10, 2009 14:46:17 GMT -5
EASTER COOKIES
3/4 c. butter, soft 1/2 c. honey 1 egg 1 tsp. pure vanilla 1 1/4 c. whole wheat flour 1 1/2 c. unbleached flour 1 tsp. baking powder
Mash honey and butter together in bowl with a fork until well blended. Add egg and vanilla. Blend with fork. Combine flours and baking powder; mix into other ingredients with fork. Chill in refrigerator 1 hour.
Preheat oven to 400 degrees. Sprinkle counter with flour. Roll out dough 1/4 inch thick. Use "lamb" cookie cutter. Dip in flour before pressing into dough. Place on ungreased cookie sheet. Bake on top rack of oven 6-8 minutes or until lightly browned. Frost with confectioners sugar and water mixture.
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