EASTER COOKIES, with tradition of Rabbits & Eggs
Nancy J. Patrykus
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
- 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.
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.