Easter Egg Cookies

These festive cookies are loosely based on the Greek Easter specialty koulourakia. Use egg-shaped cookie cutters to create these Easter "eggs" (we ordered ours from H.O. Foose Tinsmithing Co., www.foosecookiecutters.com). Tint the frosting any color you like (or use several colors). Spread it onto the cookies, or spoon the frosting into a zip-top plastic bag, snip a small hole in one corner of the bag, and pipe the frosting in designs of your choice. The kids can help with the fun.

Yield: 28 cookies (serving size: 1 cookie)

Ingredients

• Cookies:
• 1 1/2  cups  all-purpose flour (about 6 1/2 ounces)
• 1/2  teaspoon  baking powder
• 1/2  teaspoon  baking soda
• 1/4  teaspoon  salt
• 1/2  cup  granulated sugar
• 1/4  cup  butter, softened
• 1  teaspoon  vanilla extract
• 1  large egg
• 
  Icing:
• 2  cups  powdered sugar
• 3  tablespoons  fat-free milk
• 1/4  teaspoon  vanilla extract
• Food coloring (optional)

Preparation

1. To prepare cookies, spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.

2. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Beat in 1 teaspoon vanilla and egg. Add flour mixture, beating at low speed until blended.

3. Place dough between two sheets of plastic wrap. Roll dough to a 1/4-inch thickness. Chill 1 hour.

4. Preheat oven to 375°.

5. Cut dough with a 2 1/4-inch egg-shaped cutter. Place cookies on a baking sheet lined with parchment paper. Bake at 375° for 8 minutes or until edges of cookies are browned. Cool cookies 1 minute on pan. Remove cookies from parchment; cool completely on a wire rack.

6. To prepare icing, combine powdered sugar, milk, and 1/4 teaspoon vanilla; stir until smooth. Add food coloring, if desired. Stir well. Spread or pipe icing onto cookies.

Nutritional Information

Calories:

90 (19% from fat)

Fat:

1.9g (sat 1.1g,mono 0.5g,poly 0.1g)

Protein:

1g

Carbohydrate:

17.5g

Fiber:

0.2g

Cholesterol:

12mg

Iron:

0.4mg

Sodium:

67mg

Calcium:

9mg