Easter Cookie goodness.
Simply make your favourite biscuits, and then decorate with a fondant topping. Not the sort of treat you can just whip up, as they take time and care to decorate, the dough needs to chill, the fondant needs to be dyed, but they are certainly festive and are perfect to take as a gift to Easter Dinner. I made a classic Vanilla Shortbread, inspired by the recipe in Mrs Fields Cookie Book.
Ingredients
- 1 1/2 cups salted butter, softened
- 1 cup icing sugar (confectioners’ sugar)
- 1 tablespoon pure vanilla extract
- 3 cups plain flour
Method
- Preheat oven to 160˚C (325˚F)
- Blend butter until smooth with electric mixer in a large bowl. Slowly blend in the icing sugar.
- Scrape down the sides of the bowl, then add the vanilla extract and combine thoroughly.
- Add flour and mix at low speed until well blended.
- Divide dough into two roughly equal pieces. Flatten each piece into a disc and wrap in plastic and refrigerate until firm, about 1 1/2 hours.
- On a floured board using a floured rolling pin, roll out dough to 1/8 inch thickness. Turn dough often to prevent sticking. Cut cookies with flour dipped cookie cutter. Bake on an ungreased tray for about 16 minutes, being careful not to let the cookies brown. Transfer cookies immediately to a cool flat surface.
- Decoration is up to you.
