Easter cookies perfect to display in an Easter basket or small bowl on your Easter buffet.
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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 or decorator sugars, if desired
*Substitute 1/2 cup chopped pecans.
Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add milk; beat until well mixed. Add flour; beat at low speed until well mixed. Stir in coconut.
Wrap dough in plastic food wrap. Refrigerate 1-2 hours or until firm.
Heat oven to 325°F.
Shape tablespoonful of dough to resemble 1x3/4-inch egg. Roll each cookie in edible glitter or decorator sugar, if desired. Place 1 inch apart onto ungreased cookie sheets. Bake 10-12 minutes or until bottoms are lightly browned. Cool completely.
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.
Explore reviews fromour online community
Perfect for a diabetic. Thanks for including carb count!!
I tried these cookies and most definitely, due to my utmost pleasure in baking and testing, will make again for the holiday Easter season. Very delicate and soooo flavorful. Perfect for that little stash of love you want to put in clear plastic wrap and tie with a bow...this is a tested and proven recipe by me and will go in my collection of I LOVE IT'S. The cookies were small, but that is exactly what I expected and wanted. To make larger cookies with the recipe, merely double it.