|Black sheep of the family?|
|Decorated with pre-made cookie icing and a few sprinkles. |
Twirly lines easily made with a tooth pick run through the icing.
These Easter cookies are made from a super easy recipe a friend gave me from Cook's Illustrated. The dough stands up well to rolling and tastes delicious. Try it and I'm guessing it will become your favorite go to cookie recipe!
|Carrot outlined in black icing and dried before filling in the colours.|
2-1/2 cups flour
3/4 cup berry (or super fine) sugar
1/4 tsp salt
1 cup butter, unsalted,room temperature and cut into 1/2 inch pieces
2 tsp vanilla
2 tbsp cream cheese, room temperature
What to do
- Using a mixer, combine flour, sugar, salt - on low speed to avoid flour going everywhere!
- Keep mixing on low and add the butter one piece at a time and mix until it is crumbly.
- Add vanilla and cream cheese and continue to mix until dough forms large clumps. This won't take long - maybe a minute or so.
- Using your hands knead the dough a few times so in forms one big ball.
- Divide in half and wrap each piece in plastic wrap.
- Refrigerate for 1/2 hour or longer.
- Preheat oven to 375 degrees F.
- Rollout dough so it is about 1/8 inch thick.
- Cut into shapes, place on cookie sheet and refrigerate for 15 minutes.
- Bake for 10 minutes until golden brown.
- Cool on sheet for 5 minutes and transfer to cooling racks.
- Repeat with remaining dough.
- Makes about 36 cookies.