Easter Cookie Recipes

Pastel Cookies

• 1 cup shortening
• 2 cups sugar
• 8 egg whites, lightly beaten
• 6 cups sifted cake flour
• 3 tsp. baking powder
• 1 tsp. salt
• Lemon, vanilla, almond and orange extract, and cinnamon oil
• Green, pink, yellow, and orange food coloring

Cream shortening and sugar in mixing bowl until light. Stir in egg whites. Sift together flour, baking powder and salt; work into creamed mixture to make a soft dough. Divide dough into quarters. Flavor and color 3 parts as follows:

• Part 1: 1/4 tsp. almond extract, Color green
• Part 2: 2 drops cinnamon oil. Color pink.
• Part 3: 1/2 tsp. lemon or orange extract. Color yellow or orange.
• Part 4: 1/2 tsp. vanilla extract. Leave uncolored.

Chill dough thoroughly: form into a variety of cookies:

PINWHEELS: Place layer of colored dough on layer of uncolored dough; press together with rolling pin. Roll up lengthwise; wrap in waxed paper; chill.

RIBBONS: Roll out different colored doughs about 1/3 inch thick; stack in alternate layers to a height of 2 inches. Press together; wrap in wax paper; chill.

CHECKERBOARDS: Roll out two colored doughs about 1/3 inch thick; stack in alternate layers. Press lightly together with rolling pin; chill. Cut into slices about 1/3 inch thick; stack 2 inches deep with strips running at right angles to each layer. Wrap in waxed paper; chill.

To bake, preheat oven to 350°. Grease baking sheets. Slice various colored doughs 1/8 inch thick; arrange on baking sheets. Bake in preheated oven for 8 to 10 minutes. Makes about 72.
Recipe from the Suburban Cookbook 1967