Easy Easter Cookie Recipe: Classic Festive Treats

INGREDIENTS

1 cup (2 sticks) butter, softened 2 cups powdered sugar 1 egg 2 teaspoons grated lemon peel 1 teaspoon vanilla 3 cups all-purpose flour 1/2 teaspoon salt Royal Icing (recipe) Assorted food colorings Assorted sprinkles and candies

PREPARATION:

1. Beat butter and powdered sugar in large bowl at high speed of electric mixer until fluffy. Add egg, lemon peel and vanilla; mix well. Combine flour and salt in medium bowl. Add to butter mixture; mix well.
2. Divide dough in half. Wrap each half with plastic wrap. Refrigerate 3 hours or overnight.
3. Preheat oven to 375°F. Roll dough on floured surface to 1/8-inch thickness. Cut out dough using Easter cookie cutters, such as eggs, bunnies and tulips. Place cutouts on ungreased cookie sheets.
4. Bake 8 to 12 minutes or just until edges are very lightly browned. Remove to wire racks; cool completely. Prepare Royal Icing; tint with food colorings as desired. Decorate with sprinkles and candies.

This recipe appears in: Spring