Easter Bonnet Cookies
Happy Healthy Holidays!
As an edible holiday project, these beautiful, Easter Bonnet Cookies are just about the best. Use the sugar cookie recipe below, or if pressed for time, use a store-bought sugar cookie dough for the bonnet. Then get out the frosting and candy and start decorating.
1 cup butter, softened
1 cup sugar
2 teaspoons vanilla extract
3 cups all purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
Decorations, such as frosting, tubes of decorating gel, sprinkles, fruit leather
In a large bowl, beat together the butter and sugar until fluffy. Beat in the eggs and vanilla extract, then stir in the dry ingredients and combine well. Divide the dough and roll it into two logs, one about 10-inches long and 2-inches in diameter, and one about 10-inches by 1-inch. Wrap them in plastic and refrigerate until firm, at least three hours.
Heat your oven to 400-degrees. Cut the logs into 1/4-inch slices and bake on greased cookie sheets for eight to ten minutes for the large slices and five to seven minutes for the small. Cool on wire racks.
Stack the small cookies on top of the large ones, gluing them in place with a dab of frosting. Frost the bonnets, then decorate them with gel icing, sprinkles, and fruit leather ribbons. Makes about 40 bonnets.