Display these egg-shaped cookies in an Easter basket or small bowl on your Easter buffet.
| 1/2 |
|
cup LAND O LAKES® Butter, softened |
| 1/3 |
|
cup sugar |
| 2 |
|
teaspoons milk |
| 1 |
|
cup all-purpose flour |
| 1/2 |
|
cup sweetened flaked coconut* |
|
|
Edible glitter and decorator sugars, if desired |
Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add milk; beat until well mixed. Reduce speed to low; add flour. Beat until well mixed. Stir in coconut.
Wrap dough in plastic food wrap. Refrigerate until firm (1 to 2 hours).
Heat oven to 325°F.
Shape rounded teaspoonfuls of dough to resemble 1x3/4-inch egg. Roll each cookie in edible glitter and decorator sugar, if desired. Place 1 inch apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until bottoms are lightly browned. Cool completely.
*Substitute 1/2 cup chopped pecans.
Recipe Tip
Edible glitter is available in a variety of colors and is great for decorating or stenciling cookies, cakes or cupcakes. This glitter is also available in several sizes, from coarse to fine. Edible glitter is available at specialty cake decorating and craft stores.
