Easter Egg Cookies
By
Lisa G. Sweet Pantry Gal
@2sweetinc
1
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.
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.
Ingredients
- 1/3 c
- sugar
- 1 Tbsp
- water
- 1 tsp
- vanilla
- 2 1/4 c
- flour
- 1 c
- pecans
- 1 c
- powdered sugar
- 1 c
- butter
How to Make Easter Egg Cookies
- 1Beat 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. - 2Shape 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. - 3Completely cool and roll in powdered sugar.
Wrap in colorful tinfoil candy wraps. Found at candy makeing stores.
HAPPY EASTER!
