Wednesday, April 20, 2011

Easter Bonnet Cookies

Easter Bonnet Cookies

1 cup butter, softened
1 cup sugar
2 eggs
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 leathe

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 2 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 3 hours.

Heat oven to 400 degrees. Cut the logs into 1/4-inch slices and bake on greased cookie sheets for 8 to 10 minutes for the large slices and 5 to 7 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.

Yield: about 40 bonnets

Recipe and picture from

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