Easter Cookies

Cook:
14 mins
Additional:
3 hrs 50 mins
Total:
4 hrs 4 mins
Yield:
Makes about 2 dozen (3 1/2-inch) cookies

Ingredients

Cookies
1/2 cups butter, softened
1 cup powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour, sifted

Icing
6 cups powdered sugar
2 tablespoons meringue powder
1/2 teaspoon lemon juice
Food coloring paste or drops



Directions

Step 1
Beat butter, sugar, and salt at medium speed with a heavy-duty electric stand mixer until creamy. Add vanilla; beat until well blended. Gradually add flour, beating at low speed until blended. (Dough will be very soft.)

Step 2
Divide dough into 2 equal portions; wrap each with plastic wrap and flatten into a disc. Chill 2 to 24 hours.

Step 3
Preheat oven to 350°. Unwrap 1 dough disc on a well-floured surface. Cover with a large piece of plastic wrap and roll to 1/4-inch thickness; cut into desired shapes with 3 1/2-inch cookie cutters. Place 1 inch apart on ungreased baking sheets. Chill 15 minutes. Repeat procedure with remaining dough disc.

Step 4
Bake at 350° for 14 to 17 minutes or just until edges are lightly browned. Cool on baking sheets 5 minutes. Transfer to wire racks and let cool completely (about 30 minutes). Decorate cookies with icing. Let stand 1 hour or until icing is firm.

Step 5
Icing: Whisk together first 3 ingredients and 6 to 8 Tbsp. water until smooth. Divide mixture into 5 to 6 small bowls; tint icing in each bowl with desired food coloring paste or drops, stirring until blended.