easter egg cookies

Name: Easter Egg Cookies
Prep time: 25 min
Cook time: 20 min
Yield: 24
Ingredients: 1/3 cup(s) sugar; 1 tablespoon(s) water; 1 teaspoon(s) vanilla; 2 1/4 cup(s) flour; 1 cup(s) pecans; 1 cup(s) powdered sugar; 1 cup(s) butter

(1 RATING)

91 Pinches 4 Photos

Lisa G. Sweet Pantry Gal

Buffalo, NY

Updated on Mar 23, 2013

I just love pecan sandies or wedding cake cookies, theres so many names for these cookies. So when I came across this cute idea for wrapping easter egg cookies I thought these sandies would be perfect because they dont loose there shape when bakeing. So cute and perfect for easter table. Can use any style cookie as long as they dont loose there shape. Add different nuts or no nuts Your choice.

Rate

prep time 25 Min

cook time 20 Min

method ---

yield 24 cookies

Ingredients

1/3 cup sugar
1 tablespoon water
1 teaspoon vanilla
2 1/4 cups flour
1 cup pecans
1 cup powdered sugar
1 cup butter

How To Make easter egg cookies

Step 1

Beat butter with hand mixer for 30 seconds, add sugar, water and vanilla til well combined. Beat in flour a little at a time saving 1/4 cup of flour. Hand mix rest of flour and chopped pecans.

Step 2

Shape into 1 1/2 inch egg shapes. Set in refridgerator for 20 min. Bake on ungreased cookie sheet in 350 degree oven for 20 min. til slightly brown on bottom.
Step 3

Completely cool and roll in powdered sugar. Wrap in colorful tinfoil candy wraps. Found at candy makeing stores. HAPPY EASTER!
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