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Easter Cookies

American.Kitchen's picture
<p><a href="http://www.flickr.com/photos/southernladysvintage/3400711650/in/pool-eggsworld">Image Credit</a></p>
Ingredients
  Vegetable shortening 2 Cup (32 tbs)
  Confectioners sugar 1 Cup (16 tbs)
  Vanilla 2 Teaspoon
  Flour 4 1⁄2 Cup (72 tbs)
  Salt 1 Teaspoon
Directions

In large bowl, blend vegetable shortening, sugar, and vanilla.
Add flour and salt; mix until dough holds together.
Shape as directed below; place on ungreased cookie sheet.
Bake at 375° for 10 to 12 minutes. (Cookies brown on bottom only.)
Cool on sheet for 10 minutes; remove and cool thoroughly.
Frost with Confectioners Sugar Glaze, and decorate as desired.
Makes 3 dozen.
Easter Nests: Shape dough into patties 2 inches across and 3/8 inch thick.
Bake and cool.
Spread with white glaze; pat green tinted coconut a round edges; put jelly beans in center.
Easter Eggs: Shape about 1 tablespoon dough around a nutmeat, date half, or chocolate bit.
Form dough into egg shape.
Bake and cool.
Spread with pink or desired color glaze to cover egg completely.
Decorate tops with bits of gumdrops, nuts, or sugar.

Recipe Summary

Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Interest: 
Party

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