Sweet Easter Treats
SUPPLIES & TOOLS:
- Sugar cookie dough (see recipe)
- Cookie cutters in assorted shapes
- Rolling pin
- Sugar in assorted colors
- Wilton ready-to-decorate icing
- Waxed paper
- 1 cup butter or margarine, softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 3 cups flour
Preheat oven to 400°F. In a large bowl, cream butter and sugar with an electric mixer; beat in egg and vanilla. Add baking powder and flour one cup at a time, mixing after each addition. Dough will be very stiff; blend last cup of flour by hand. Divide dough into two balls. Roll each ball into a circle about 1/8" thick. Cut out cookies with cookie cutters and transfer to ungreased cookie sheet. Bake cookies on middle rack of oven until lightly browned (4 to 12 minutes, depending on size and shape of cookie).
When cookies are cool, transfer them to a flat surface covered in waxed paper. Using ready-to-decorate icing, make a piped outline of the cookie shape. Note: For pink- and yellow-coated cookies, outline the entire cookie with icing. Transfer a small amount of icing into a bowl and gradually add water or milk to thin – but don't let the mixture get too watery. Transfer the icing to a pastry bag and fill in the outlined area. Pipe small details such as eyes, ears and noses onto the cookie straight from the icing tube. For larger areas, outline the shape (such as the wing on the chick) and fill in with thinned icing. If desired, use a spoon to sprinkle on a thin layer of colored sugar on larger areas. For a pretty presentation, spread a thin layer of Easter grass on a ceramic dessert plate and top with iced cookies, or use egg cups and ceramic baskets to showcase your sweets.
SUGAR COOKIE POPS:
Grease bunny molds with shortening. Form prepared sugar cookie dough into 1-inch balls and press into molds. Press lollipop stick into the cookie mold and add a little more dough behind the stick for reinforcement. Remove dough from mold and place on greased cookie sheet. Bake until lightly browned (about 8 minutes). Decorate with piped icing.
CHOCOLATE SUGAR COOKIE POPS:
Make pops as described above. Place finished cookies on a cooling rack and place a layer of waxed paper underneath. Melt bittersweet chocolate in a double boiler and drizzle over cookie until coated. Refrigerate for 10 minutes, then decorate with piped icing.