Although they take some time to decorate, I enjoy giving these cookies to friends and family. You can use the recipe for Christmas cookies as well.
—ALISON BENKE CHETWYND, BC
PREP: 30 MIN. • BAKE: 15 MIN. • MAKES: ABOUT 4 1/2 DOZEN
1 cup butter, softened
1 1/4 cups sugar
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
ICING
2 cups confectioners’ sugar
1 tablespoon meringue powder
1/4 cup warm water
1/2 teaspoon almond extract
Liquid food coloring
Pastel organdy ribbon (1/4 inch wide), cut into 12-inch lengths, optional
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate 1 hour or until easy to handle.
2. Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2 1/2-in. egg-shaped cookie cutter. Place 1 in. apart on lightly greased baking sheets. Make a hole for a ribbon by pressing a plastic straw 1/2-in. from the top of each cookie if desired.
3. Bake 8-10 minutes or until lightly browned. Remove to wire racks to cool.
4. For icing, sift confectioners’ sugar and meringue powder into a large bowl. Add water and extract; beat on low speed until blended. Beat on high 5 minutes.
5. Fill a pastry or plastic bag with 1 cup of icing; cut a small hole in the corner of the bag. Outline each cookie with icing. Tint remaining icing with food coloring if desired. Add water, a few drops at a time, until mixture is thin enough to flow smoothly. Fill in the center space of each cookie, allowing the icing to spread to the outline. Let dry overnight.
6. Decorate with remaining icing. Store in airtight containers. Thread ribbon through holes, tie ends in a bow and hang on an Easter tree if desired.
NOTE You may substitute 1 tablespoon meringue powder with 3 tablespoons plus 1/2 teaspoon water for the 2 egg whites.