Easter Cookie Recipes
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Easter Cookies
Here's some easy cookies to make for Easter. Similar to the Pillsbury sugar cookies, and they can be colored and rolled in different designs.
Pastel Cookies (Suburban Cookbook 1967)
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.
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