easter cookies, with tradition of rabbits & eggs

How To Make easter cookies, with tradition of rabbits & eggs

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  1

  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.
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  2

  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.
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  3

  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
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