Easter Cookies Recipes

Title: Hidden Treasures

• 2/3 c Butter Flavor Crisco
• 3/4 c Sugar
• 1 Egg
• 1 tb Milk
• 1 ts Vanilla
• 1 3/4 c All purpose flour
• 1 ts Baking powder
• 1/2 ts Salt
• 1/2 ts Baking soda
• 48 Maraschino Cherries, well-drained on paper towels

White Dipping Chocolate

• 1 c White melting chocolate, cut into small pieces
• 2 tb Butter Flavor Crisco

Dark Dipping Chocolate

• 1 c Semisweet chocolate chips
• 2 tb Butter Flavor Crisco
• Finely chopped pecans
• Slivered White Chocolate

Heat oven to 350 degrees F.

Cream Butter Flavor Crisco, sugar, egg, milk and vanilla in a large bowl at medium speed of electric mixer until well blended.

Combine flour, baking powder, salt and baking soda. Beat into creamed mixture at low speed.

Press dough in very thin layer around well drained cherries. Place 2 inches apart on ungreased baking sheet.

Bake for about 10 minutes. Cool one minute on baking sheet. Remove to cooling rack. Cool Completely.

For Dipping Chocolate:
Melt chocolate of choice and Butter Flavor Crisco on very low heat or at 50% power in microwave. Stir.

Transfer chocolate to glass measuring cup.

Drop one cookie at a time into chocolate. Use fork to turn. Cover completely with chocolate. Lift cookie out of chocolate on fork*. Allow excess chocolate to drip off.

Place on wax paper lined baking sheet.

Sprinkle chopped pecans on top of white chocolate cookies. Sprinkle white chocolate slivers on dark chocolate cookies while chocolate is still wet. Chill in referigerator to set chocolate.

Makes 4 dozen cookies

*If chocolate becomes too firm, reheat on low.

Title: Easter Yummies

• 1/2 c Butter or margarine
• 1 c Sugar
• 1/4 ts Salt
• 1 Egg -- beaten
• 3/4 c Dates -- chopped
• 2 c Rice Krispies
• 1/2 c Pecans -- chopped
• 2 c Coconut (or 3) -- shredded

Melt butter, add sugar, salt, and egg. Cook until thick. Add dates and continue cooking about 4-5 minutes, stirring constantly.

Pour over Rice Krispies and pecans. Stir until well blended.

Drop by teaspoonfuls into a bowl of coconut. Roll ball to cover with coconut and place on waxed paper. Cool 30 min.

Store in an airtight metal container. Cookies may be rolled in crushed pecans instead of coconut.

Title: Cookie-Covered Nuts

• 2 c Flour
• 1 1/2 c Confectioner's sugar
• 1/4 ts Baking powder
• 1 pn Salt
• 1/2 c Butter, unsalted
• 2 ts Vanilla extract
• Tiny bit of water
• Mixed nuts

Mix the flour, sugar, baking powder and salt. Cut in the butter. Add the vanilla extract and a tiny amount of water SLOWLY to form a heavy, thick dough.

Shape dough into balls, and wrap around various types of nuts.

Bake at 275 degrees for 30 minutes.

Title: Noodles Nests

• 4 c Chow mein noodles
• 3 c Mini marshmallows
• 3 tb Butter
• Small jelly beans
• Pam spray-on cooking oil

Grease cookie sheet.


Pour noodles in bowl.

Melt marshmallows and butter in saucepan over medium heat, stir until smooth.

Pour marshamallow mixture over noodles, stir until well coated.

Rub butter on hands and form noodle mixture into five round balls and place on cookie sheet. With back of spoon, press each ball to make a hollow nest. Set cookies aside for an hour or so.

Fill each nest with jelly beans, m&m's, smarties, or little chocolate easter eggs, etc.

Title: Peanut Butter & Milk Chocolate Jumbles

• 1 c Butter or margarine -- softened
• 1/2 c REESE'S Peanut Butter - (Creamy or Crunchy)
• 1 c Sugar
• 2 Eggs
• 1 ts Vanilla extract
• 2 c All-purpose flour
• 1/2 ts Baking soda
• 1/2 ts Salt
• 14 oz HERSHEY'S Milk Chocolate cut into 1/4-inch pieces

Heat oven to 350 degrees F.

In large bowl, beat butter, peanut butter and sugar until well blended. Add eggs and vanilla; beat well.

Stir together flour, baking soda and salt; gradually add to butter mixture, beating until blended. Stir in candy pieces.

Drop by rounded teaspoons onto ungreased cookie sheet. Bake 9 to 11 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4-1/2 dozen cookies.

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Title: Greek Easter Cookies

  2 1/4 c  Flour
  1 1/4 ts Baking powder
    1/4 ts Salt
    1/2 c  Butter, softened
      1 c  Powdered Sugar
      1    Egg
      2 tb Brandy
      1 ts Vanilla
      1    Egg beaten together with 1 tablespoon of milk
      3 tb Sesame Seeds

Preheat oven ot 375 degrees F.

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

In a large bowl combine butter and powdered sugar; beat well.  Add egg, brandy, vanilla; beat well after each addition.

Add flour mixture one cup at a time; blend 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 greased cookie sheets.

Brush cookies with the egg/milk mixture and sprinkle with the sesame seeds.

Bake cookies for 10 to 13 minutes or until golden-brown in color.

Immediately remove to wire rack to cool

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Title: Easter Cookies with Colored Sugar Glaze

    3/4 c  Butter; softened
    3/4 c  Sugar
      3    Egg yolks
      4 ts Orange juice
      2 tb Milk
    3/4 c  Currants
      4 c  All-purpose flour
      1 pn Salt
Colored Sugar Glaze:
      1    Egg white; lightly beaten
      1 ts Vanilla
      1 tb Colored sugar

Preheat oven to 350 degrees F.

Grease several baking sheets.

In a large bowl, beat butter with sugar until creamy.

Beat in egg yolks, orange juice and milk;   Add currants.

Sift together the flour and salt into bowl; mix to form a fairly stiff dough.

Knead lightly on a floured surface until smooth and then roll out to 1/8-inch thickness.

Cut out shapes using a cookie cutter and place on prepared baking sheets.

Bake easter cookies for about 10 minutes.

Remove from oven and brush with beaten egg white; sprinkle lightly with colored sugar.

Return to oven for about 5 minutes longer or until lightly browned.

Remove from baking sheets to wire racks; cool.

Title: Easter Chip Cookies

       1 1/4 c  Firmly-packed brown sugar
          3/4 c  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  Chocolate chips

Pre-heat oven to 375 degrees F.

Combine brown sugar, shortening, milk and vanilla in a large bowl.

Beat at medium speed of electric mixer until well blended; add egg and beat together

Combine flour, salt and baking soda and blend into creamed mixture at low speed just until blended.

Stir in candy.

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

Bake for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies.

Remove cookies immediately to wire rack to cool.

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