Easter Cookie Recipe

A Special Easter Cookie Recipe For Making Easter Bonnet Cookies

This old-fashioned Easter cookie recipe lets you make colorful Easter bonnet cookies for your holiday table. Imagine setting a tray of these delicious vintage treats before your guests: cookies shaped like old-time yellow Easter bonnets decorated with green leaves and delicate pink flowers.

Not only do these fancy cookies look good, but with their soft marshmallow topping and rich buttery frosting they taste good too. Everybody loves them, and they are a big hit with the kids.

1-1/3 cups soft butter, 1/2 cup lightly packed brown sugar, 2-1/2 cups sifted all-purpose flour, 3 cups sifted confectioner's sugar, 3 tablespoons milk, 1/2 teaspoon vanilla, yellow food coloring, 18 large marshmallows halved, food coloring -- yellow, green, and red.

Method: Beat 1 cup butter until it is creamy, slowly add brown sugar, beating all the time; add flour gradually, turn dough onto floured board. Knead dough until it begins to crack, then roll to 1/4 inch thick and cut in 2-1/2 inch rounds; place 1 inch apart on ungreased sheet. Bake at 325°F about 20 minutes; remove and cool on rack. Makes about 3 dozen cookies.

Beat remaining 1/3 cup soft butter until creamy, blend in confectioner's sugar with milk, add vanilla, and mix for frosting. Divide frosting in 2 equal parts; tint one part with 1 or 2 drops yellow and divide remaining portion in 2 parts.

Ice each cookie with yellow, place a marshmallow half, cut side down, atop each iced cookie while the icing is still wet, arrange to resemble crown of bonnet, and ice marshmallow with yellow frosting. Use 1 or 2 drops of green in one part of reserved icing; tint second part with 1 or 2 drops of red to make pink. Use green and pink frosting to decorate bonnets with flowers and leaves.