Every Easter since I was a young girl, I’ve made some sort of treats for my friends and family. This year I made the most delicious Easter Sugar Cookies I have ever eaten. Usually, sugar cookies are fun to look at and okay to eat but these are seriously wonderful! Even the raw dough is so tasty because there’s a bit of lemon extract in it.
The recipe is from a magazine called Tasteofhome.com and the recipe author is Judy McCreight of Springfield, Il. Here’s the recipe:
Lemon Butter Easter Sugar Cookies
1 cup butter, softened (I used salted)
2 cups of sugar
2 large eggs, lightly beaten
1/4 cup milk
2 tsp. lemon extract
4 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1/4 tsp. baking powder
Colored sugars and black and white nonpareils
Steps: Preheat oven to 350 degrees.
- In a large bowl. cream the butter and sugar until light and fluffy. Beat in the eggs, milk, and extract. Combine the dry ingredients in a different bowl and gradually add to the creamed mixture, mixing well. Cover and chill for 2 hours.
2. To aid in clean-up, cover your countertop where you plan to roll out the dough, with a thin film of saran wrap and then sprinkle this with a light dusting of flour.
3. Roll out the dough with a rolling pin to a 1/8 inch thickness. Cut the dough with cookie cutters dipped lightly in flour. Place cookies 2 inches apart on ungreased cookie sheets.
4. Before baking, apply the nonpareils to the bunnies’ tails and eyes. Push them firmly into the raw dough so that they stick. Then sprinkle the colored sugars over the rest of the cookies before baking.
5. Bake the cookies at 350 degrees for 8-9 minutes or until the edge just begin to brown. Remove to wire racks to cool.
After baking these beauties, Mr. G.Q. and I delivered all of the above to several friends’ front porches employing social distancing, of course!
Lovely readers, please have a wonderful Easter, and Passover!