EASTER COOKIES, with tradition of Rabbits & Eggs

Nancy J. Patrykus


I have made these lovely Easter cookies since the early 50's!I had cut out the pictures and recipe from a family magazine.
According to the Wise Encylopedia of Cookery,the tradition we associate with Easter are derived from a mixture of both pagan and and Christian customs.
(The word "Easter"comes from an old Saxon word meaning "rising") In India and China, rabbits and eggs were a symbols of reproduction and fertility, and were used as traditional features of the seasonal festival corresponding in date to the CHRISTIAN celebration of CHRIST'S Resurrection .
My Easter recipe # 3

pinch tips: How to Slice & Mince Vegetables Like a Pro





50 Min


10 Min


1-1/2 c
butter or stick margarine, room temperature
1 c
1 large
1 Tbsp
vanilla extrast
1/4 tsp
4 c
all-purpose flour
make your own recipe for 7-minute frosting.

Directions Step-By-Step

Beat butter and sugar with an electric beater
until light in color.
Beat in egg salt, and vanilla.
Gradually beat in flour
Divide dough in half.
Wrap each half in plastic wrap and refrigerate for 1 hour, or until firm enough to roll out.
Heat oven to 375F.
Have ungreased cookie sheets, and cookie cutters ready. I always cut out rabbits and eggs.
Use cutters or free hand on cardboard, and cut dough around the cardboard.
On a lightly flowered surface with a flowered rolling pin, roll out 1/2 of the dough at a time to a 1/4 inch thickness.
Cut dough with flowered cookie cutters.
Place in pan 1 inch apart.
Bake 1 pan at a time, 11 to 13 minutes, till edges are slightly browned. Remove to wire racks and cool completely.
Make any recipe for royal frosting, tint and decorate to your liking!
Let cookies set out at room temperature until completely dry. Store in a covered tin or cookie jar in a dry place.
Children and adults alike love these cookies.
Have a BLESSED EASTER....Nancy 2012

About this Recipe

Other Tag: For Kids