Easter Egg Cookie

By á-2233

Cooking Light Recipe

Calories: 90
Calories from fat: 19%
Fat: 1.9g
Saturated fat: 1.1g
Monounsaturated fat: 0.5g
Polyunsaturated fat: 0.1g
Protein: 1g
Carbohydrate: 17.5g
Fiber: 0.2g
Cholesterol: 12mg
Iron: 0.4mg
Sodium: 67mg
Calcium: 9mg

Ingredients

• Icing:
• 1 1/2 cups all-purpose flour (about 6 1/2 ounces)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 1 large egg
• 2 cups powdered sugar
• 3 tablespoons fat-free milk
• 1/4 teaspoon vanilla extract
• Food coloring (optional)

Details

Servings 28

Preparation

Step 1

1. To prepare cookies, spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.

2. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Beat in 1 teaspoon vanilla and egg. Add flour mixture, beating at low speed until blended.

3. Place dough between two sheets of plastic wrap. Roll dough to a 1/4-inch thickness. Chill 1 hour.

4. Preheat oven to 375°.

5. Cut dough with a 2 1/4-inch egg-shaped cutter. Place cookies on a baking sheet lined with parchment paper. Bake at 375° for 8 minutes or until edges of cookies are browned. Cool cookies 1 minute on pan. Remove cookies from parchment; cool completely on a wire rack.

6. To prepare icing, combine powdered sugar, milk, and 1/4 teaspoon vanilla; stir until smooth. Add food coloring, if desired. Stir well. Spread or pipe icing onto cookies.