Easter Cookies

Angel Cloud Easter Cookies

• 2 Egg whites, stiffly beaten
• 2/3 c Sugar
• Dash salt
• 1 c Almonds; chopped
• 1 c Chocolate chips, chopped

Preheat oven to 350 degrees.

Turn off when putting in cookies.

Fold sugar, salt, nuts and chocolate chips into egg whites.

Drop by the teaspoonful onto a well greased cookie sheet. Leave in the oven for 2 1/2 hours or overnight.

Do not open the oven door until it's time to remove the cookies.

Chocolate Chip Easter Cookies

• 1 1/2 c Flour
• 1 ts Baking soda
• 1 ts Cinnamon
• 1 c Butter, soft
• 1/2 c Lt brown sugar
• 1 c Sugar
• 1 Egg
• 1 ts Vanilla
• 1 1/2 c Rolled oats
• 1 c Semisweet chocolate chips

Mix together flour, baking soda and cinnamon.

Beat together butter and sugars at mediun speed until light and fluffy. Beat in egg and vanilla at low speed, beat in flour mixture til blended. Fold in oats and chips. Cover with plastic wrap, chill for 1 hr.

Preheat oven to 350. Grease 2 baking sheets.

Shape dough into 1" balls. Place cookies, 2" apart on sheets. Flatten each cookie slightly. Bake until lightly browned around edges (10-12 minutes). Cool on wire racks.

Caramel Filled Chocolate Bars

• 14 oz Bag caramels
• 2/3 c Evaporated milk, divided
• 1 German Chocolate cake mix
• 3/4 c Margarine, melted
• 1 c Chocolate chips
• 1 c Walnuts, chopped

Melt caramels and 1/3 cup evaporated milk over hot water or in microwave,
stirring every thirty seconds. Keep warm.

Mix the cake mix, margarine and the remaining 1/3 cup evaporated milk and beat well.

Spread 1/2 the batter in a greased 9x13 inch pan. Bake for 6 minutes at 350
degrees. Cool about 2 minutes.

Spread caramel mixture over baked layer and sprinkle with chocolate chips. Stir 1/2 cup nuts into remaining 1/2 of batter and drop by half teaspoonsful over top. Sprinkle with remaining 1/2 cup nuts. Return to oven and bake for 18 minutes at 350 degrees.

Cool in pan and cut into 1 1/2 inch squares.

Easter Egg Nests

• 1/4 c Sugar
• 1 Egg
• 1 ts Vanilla extract
• 3 dr yellow food color
• 1/4 c All-purpose flour
• 2 c Flaked coconut
• 36 Jelly beans

Preheat the oven to 350 F.

In a medium sized bowl, with an electric beater on medium speed, beat the sugar, egg vanilla, and food color until well blended. Beat in the flour until smooth, then fold in the coconut.

Drop by heaping teaspoonfuls 2 inches apart onto cookie sheets that have been coated with nonstick baking spray. With a floured thumb, press an indention into the center of each cookie mixture to create a "nest."

Bake for 10 to 12 minutes, or until the edges are golden.

Remove from the oven and gently push 2 candies into each nest, use jelly beans, m&m's, smarties, little chocolate easter eggs, whatever you can think of.

Let the easter egg nests cool slightly on the cookie sheets, then remove to wire racks to chill completely.

Store in cookies in airtight containers.

Stained Glass Easter Cookies

• 1/2 c Margarine, softened
• 1/2 c Sugar
• 1/2 c Honey
• 1 Egg
• 1 ts Vanilla extract
• 3 c All-purpose flour
• 1 ts Baking Powder
• 1/2 ts Baking soda
• 1/2 ts Salt
• 5 pk LIFE SAVERS Fancy Fruits

In large bowl with electric mixer at medium speed, beat margarine, sugar, honey, egg and vanilla extract until thoroughly blended.

Blend in flour, baking powder, baking soda and salt. Cover; chill at least 2 hours.

On lightly floured surface, roll out dough to 1/4" thickness. Cut dough with cookie cutters into desired shapes. Trace smaller version of cookie shape on dough leaving a 1/2" to 3/4" border of dough. Cut out and remove dough from center of cookies. Place cookie outlines on baking sheets lined with foil.

Crush each color of candy separately between two layers of waxed paper with mallet. Spoon crushed candy inside centers of cookies.

Bake at 350'F. for 6-8 minutes or until candy is melted and cookie is lightly browned. Cool cookies completely before removing from foil.

Makes 3 1/2 dozen cookies.

Butter-Marshmallow Eggs

• 1 1/2 c Butter or margarine, softend
• 6 c Sifted confectioners sugar, divided
• 1 c Peanut butter
• 1 3/4 c Marshmallow creme
• 2 ts Vanilla
• 1 3/4 lb Milk chocolate, melted

Cream butter and 2 cups confectioners sugar in large bowl until light and fluffy. Add peanut butter, marshmallow creme and vanilla, blend well.

Gradually add remaining confectioners sugar; mix to consistency that can be easily handled; form into egg shapes and dip in melted chocolate; let sit until firm.

Peanut Butter Cutouts

• 1 1/2 c Flour
• 3/4 ts Baking soda
• 1/8 ts Salt
• 1/2 c Butter
• 1/2 c Creamy peanut butter
• 1/2 c Sugar
• 1/2 c Packed brown sugar
• 1 Egg
• Colored sugar(optional)

Preheat oven to 350 degrees F.

In a small bowl, combine flour, baking soda and salt.

In large bowl, beat butter and peanut butter until well blended. Beat in sugar and brown sugar until blended, then beat in egg.

Gradually beat in flour mixture until well mixed.

Divide dough into thirds. Refrigerate until firm, about 2 hours.

Roll out dough, one at a time, 1/4 inch thick on lightly floured surface. Cut out with easter cookie cutters (bunnies, easter eggs, whatever).

Place 2 inches apart on ungreased cookie sheets. if desired, sprinkle cookies with colored sugars.

Bake for 8 to 10 minutes or until lightly browned. remove to wire racks to cool.

 

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