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Easter Cookies

American.Kitchen's picture
  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

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


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6181 Calories from Fat 3670

% Daily Value*

Total Fat 415 g639.1%

Saturated Fat 103.3 g516.5%

Trans Fat 54 g

Cholesterol 0 mg

Sodium 1966.5 mg81.9%

Total Carbohydrates 550 g183.5%

Dietary Fiber 15.2 g60.8%

Sugars 118.8 g

Protein 58 g116.2%

Vitamin A Vitamin C

Calcium 9.1% Iron 146.7%

*Based on a 2000 Calorie diet

Easter Cookies Recipe