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Easter Egg Cookies

easter egg cookies
Easter Egg Cookies
  • Prep 1 hr 30 min
  • Total 1 hr 30 min
  • Servings 36
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Cookie mix makes cookie baking super simple. A few decorating tricks makes you a pro! ...MORE + LESS -

Ingredients

1 pouch Betty Crocker* Sugar Cookie Mix
2 tbsp (30 mL) all-purpose flour
1/3 cup (75 mL) butter or margarine, softened
1 egg
1 tub Betty Crocker* Whipped Fluffy White Frosting
Food colours
Green-coloured sour candy separated into strips
Candy-coated chocolate candies
Small jelly beans
Black and yellow sprinkles
Orange candy slices

Steps

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  • 1
    Heat oven to 375ºF. In medium bowl, stir cookie mix, flour, butter and egg until dough forms.
  • 2
    On lightly floured surface, roll dough about 1/8-inch thick. With 3-inch egg-shaped cookie cutter, cut out eggs; place 1 inch apart on ungreased cookie sheets.
  • 3
    Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling racks. Cool completely, about 15 minutes. Frost and decorate. <b nodeindex="1">Marbled eggs</b> In small bowl, stir 1/4 cup frosting and 1 to 2 drops favourite food colour until well blended. Frost cookies with contrasting coloured frosting. Pipe three lines coloured frosting onto each egg; using toothpick pull through frosting for marbled appearance. <b nodeindex="2">Candy designs</b> Frost cookies. Decorate with candy strips, jelly beans or candy-coated chocolate candies. <b nodeindex="3">Easter chicks</b> In small bowl, stir 1 1/4 cups frosting and 2 to 3 drops yellow food colour until well blended. Frost top half of each cookie with yellow frosting and bottom half with white frosting. To decorate, use black sprinkles for eyes, yellow sprinkles for feathers and pieces of orange candy slices for beak and feet.
 

Nutrition Information

No nutrition information available for this recipe

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