Easter Cookies!

Recently, I had the best day, I got to decorate cookies with my mom. She is the one who taught me so many things when it comes to decorating. While I was growing up, she decorated wedding cakes and I hung around and tried to help. While I knew decorating wedding cakes would be too stressful for me, I went with the butter cream decorated cookie. No more cakes for my mom, as she is now a full time artist and loves to paint with any medium. And that's how these painted cookies happened.

Hand Painted Cookies



After attending the cookie convention last fall and seeing Arty McGoo (check out her video) demonstrate painting on her cookies, I thought mom could help me one on one paint on cookies. I'm a very needy student. She was patient. When I would goof, she would tell me how to fix it and if it ended up looking better, she would say "It's a Happy Accident"!
 My new favorite term.

By Me
By Mom

By Me

 

Yes, I did two and my mom only had time to paint one. I told you I was a needy student! After we completed the painting, we broke out the disco dust. And wow, did we like that. We were oohing and awing over the sparkle and my dad walked past and said "It sure doesn't take much to make you two happy!". And he was right, give me some sparkle and I'm a happy girl!

Thanks for all your help Mom - I LOVE YOU! 

 

Now, how about a couple ideas for cookies that do not require any cookie cutters?  You really never know what you will find in your Easter basket, it may not be chocolate, eggs or bunnies.  It just might be lemons.

Here's what you can do about it...

Make Lemon Drizzled Cookies!

That's what I did and they were delicious, perfect spring time treat.  I used a recipe I found on Martha Stewart Everyday Food.

Lemon Drizzled Cookies



by The Partiologist

 

 

 

 

 

Ingredients

• COOKIES
• 2 cups all-purpose flour, (spooned and leveled)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• GLAZE
• 2 cups confectioners' sugar
• 2 tablespoons finely grated lemon zest
• 1/3 cup fresh lemon juice

Instructions

COOKIES

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.

Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.

GLAZE

In a medium bowl, whisk together 2 cups confectioners' sugar, 2 tablespoons finely grated lemon zest, and 1/3 cup fresh lemon juice until smooth.

Or make a few Cottontails~

Otherwise known as...

 

MEXICAN WEDDING COOKIES

 

1 cup (2 sticks) butter, softened

1 cup powdered sugar, divided

1 tsp. vanilla

2 cups flour

1 cup finely chopped pecans

 

DIRECTIONS

PREHEAT oven to 350°F. Beat butter, 1/2 cup of the powdered sugar and the vanilla in large bowl with electric mixer on medium speed until light and fluffy. Gradually add flour and pecans, beating on low speed after each addition until well blended.

SHAPE dough into 1-inch balls. Place, 1-1/2 inches apart, on ungreased baking sheets.

BAKE 14 to 15 min. or until bottoms of cookies are lightly browned. Cool 5 min. on baking sheets. Roll warm cookies in remaining 1/2 cup powdered sugar until evenly coated; place on wire racks. Cool completely. Store in tightly covered container at room temperature.

 In case you missed something I made for Easter, and I'm pretty sure you did, here are a few highlights!

Almost forgot the cookies...

Thaaaaaaat's All Folks....

 

Happy Easter!