Easter Egg Cookies
- Preheat oven to 375 degree F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar; beat at low speed until combined, scraping sides of bowl occasionally. Beat in egg until combined. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in lemon peel and any remaining flour.
- Tint portions of dough as desired. We divided the dough into four portions. One was left untinted; the others were tinted with pink, green, and yellow food coloring paste.
- Snip a pencil-sized hole in one corner of a 1-quart heavy plastic bag or a disposable pastry bag (or use a #12 tip in a pastry bag). Fill bag with dough. Force unchilled dough through bag to pipe ropes of cookie dough into about 18 oval shapes (each about 4x3 inches) onto ungreased cookie sheets. Rope width should be about 1/4 inch. Pipe designs inside each oval shape making sure designs connect to the sides of the oval to resemble a decorated Easter egg.
- Bake for 8 to 10 minutes or until edges are firm but not browned. Cool on cookie sheets for 1 minute. Transfer cookies to a wire rack and let cool. Makes about 18 cookies.
Nutrition Facts (Easter Egg Cookies)
- Per serving:
- 167 kcal cal.,
- 11 g fat
- (6 g sat. fat,
- 39 mg chol.,
- 107 mg sodium,
- 17 g carb.,
- 0 g fiber,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet