Easter Cookies Recipes

Easter Chip Cookies

  1 1/4 c  Firmly-packed brown sugar
    3/4 c  Crisco shortening
      2 tb Milk
      1 tb Vanilla
      1    Egg
  1 3/4 c  All-purpose flour
      1 ts Salt
    3/4 ts Baking soda
  1 1/2 c  Pastel-coloured candy coated chocolate pieces or pastel-coloured vanilla chips

Pre-heat oven to 375F (190C). Place sheets of foil on countertop for cooling cookies.

2. Combine brown sugar, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.

3. Combine flour, salt and baking soda. Mix into creamed mixture at low speed just until blended. Stir in candy-coated pieces or vanilla chips.

4. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet.

5. Bake one baking sheet at a time at 375 degrees F. for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crispy cookies. DO NOT OVERBAKE.

Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

Makes: About 3 dozen cookies

 

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Orange Juice Easter Cookies

Creme:
      1 c  Sugar
    1/4 c  Crisco
  2 1/2 c  Flour
    1/2 ts Salt
    1/2 c  Butter
      2    Eggs
    1/2 ts Soda
    3/4 c  Orange juice
Glaze:
  2 1/2 c  Powdered sugar
    1/4 c  Butter; melted
   Orange Juice (as needed)

For Creme:
Mix together the sugar, crisco, flour, salt, butter, eggs, soda, and orange juice.

On greased cookie sheet, bake at 400 degrees for 10 minutes.

For Glaze:
Mix together the sugar and butter; add a little orange juice you get the consistency of a glaze.

Frost the cookies once they have cooled.

Greek Easter Cookies

  2 1/4 c  Flour
  1 1/4 ts Baking powder
    1/4 ts Salt
   1/2 ts Cinnamon
    1/2 c  Butter, softened
      1 c  Powdered Sugar
      1    Egg
      2 tb Milk
      1 ts Vanilla
      1    Egg Yolk +
      1 tb Milk beaten together
      3 tb Sesame Seeds

Preheat oven to 375 degrees F.

In a medium bowl combine the flour, baking powder, salt, and cinnamon and set aside.

In a large bowl combine butter and sugar, beating until fluffy. Add egg, milk, and vanilla beating well after each addition.

Add flour mixture slowly blending well after each addition.

Roll 1 teaspoon of dough on a lightly floured surface into a 6 inch rope, fold in half and twist 2 or 3 times, pinch ends together.

Place 1 inch apart on 3 greased cookie sheets.

Brush with the egg mixture and sprinkle with sesame seeds.

Bake for 10-13 minutes or until golden brown.

Cool on wire rack.

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Easter Egg Cookies with Easy Creamy Frosting

    1 1/2 c powdered sugar
     1 c margarine or butter, softened
     1 ea egg
     1 ts vanilla
     1/2 ts almond extract
     2 1/2 c all-purpose flour
     1 ts baking soda
     1 ts cream of tartar
Easy Creamy Frosting:
    1 c powdered sugar
    1/2 ts vanilla
     1/4 ts salt
    1 1/2 tb half and half (or milk)
    Few drops of food coloring (your choice of color)

Mix powdered sugar, margarine, egg, vanilla and almond extract. Stir in flour, baking soda and cream of tartar.

Cover and refrigerate at least 3 hours.

Heat oven to 375 degrees F.

Divide dough into halves; roll each half 1/8 inch thick. Cut with egg-shaped cutter made by bending and shaping round cookie cutter.

Bake for 8-10 minutes. Cool and frost cookies.

Easy Creamy Frosting:

Mix powdered sugar, vanilla and salt. Beat in the half and half until smooth and of spreading consistency.

Add food coloring

Low-fat Carrot-Oatmeal Cookies for Easter

    1/2 c  All purpose flour
    1/2 c  Whole wheat flour
    1/4 c  Nonfat dry milk powder
      1 ts Baking powder
    1/4 ts Baking soda
    1/2 ts Salt
    1/4 ts Ground nutmeg
    1/4 ts Ground cinnamon
    1/4 c  Solid shortening
    1/3 c  Brown sugar
    1/2 c  Molasses
      1 ea Egg
      1 c  Shredded carrots
      1 ts Vanilla
  1 3/4 c  Quick cook rolled oats
 
Combine the flours, milk powder, baking powder, baking soda, salt, nutmeg, and cinnamon.

Cream together the shortening, sugar, and molasses; add the egg, then add the dry ingredients.

Stir until well blended.

Add the carrots, vanilla, and rolled oats; mix well.

Drop by teaspoonfuls onto an ungreased cookie sheet.

Bake in a preheated 375 degrees F. oven for 10-12 minutes or until lightly browned.

Cool on a wire rack.

Calories: 46, Fat: 1/5.

Easter Dream Bars

      1 c  Margarine
      1 c  Brown sugar
      1 ea Egg
      2 c  Flour
      1 ts Vanilla
     12 oz Chocolate Morsels
      1 c  Nuts, chopped*

*Walnuts or Pecans
Mix together well the margarine, brown sugar and egg; add flour and vanilla.

Spread mixture on a large well greased cookie sheet.

Bake at 350 degrees F. for 15-20 minutes. (until lightly browned).

Melt chocolate morsels and spread over tope.

Sprinkle chopped nuts on top of chocolate, pressing down with a spatula so the nuts will not fall off when cutting the bars.

When cooled cut into 1-inch squares.

Chocolate Peanut Butter Easter Cookies

      1 c  Butter
  1 1/2 c  Light Brown Sugar; Packed
  1 1/2 c  Creamy Peanut Butter
      1 lg Egg
      2 ts Vanilla Extract
      2 c  Unbleached All Purpose Flour
      1 ts Baking Soda
      1 c  Chocolate Chips

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Beat in the peanut butter, egg, and vanilla, blending well.

Thoroughly blend the flour and baking soda.  Gradually add to the creamed mixture.

Fold in the chocolate chips and refrigerate the dough for at least 1 hour.

Preheat the oven to 350 degrees F.

Shape the dough into 3/4-inch balls and place on ungreased cookie sheets 3 inches apart.

Using the bottom of a glass, press each cookie flat.

Bake for 15 to 20 minutes or until lightly browned.

Apricot Easter Squares

    1/2 c  shortening
    1/2 c  sugar
      1 ea Egg, well beaten
    1/2 ts lemon juice
  1 1/2 c  flour
  1 1/2 ts baking powder
    1/2 ts salt
    1/2 ts cinnamon
      1 pn cloves
      2 tb milk
    3/4 c  apricot preserves
 
Cream shortening; add sugar and cream until fluffy.  Add egg and lemon juice, blend well.

Sift together the flour, baking powder, salt, cinnamon, and cloves; add to sugar mixture, alternately, with the milk.

Spread half the batter into a greased 9x9" pan.  Cover with apricot preserves.  Top with remaining half of the batter.

Bake at 400 degrees F. for 25 minutes or until golden and a toothpick inserted in center comes out clean.

Cool, and cut into squares.

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