Easter Cookies

From: Chefto3

On Apr 12, 2009

I made these yeterday to take to my mother-in-laws house for a pre easter dinner. They were delicious! I added yellow food coloring to the icing to make them look more festiv of the the easter holiday. I did over cook the first two batches causing them to turn out on the dry side, but they were still good enough to have with coffee. So I recommend keeping an eye out on them so they are not over done. I will be making these again for more than just easter. Thanks for the great recipe!

From: Chef #744939

On Apr 27, 2008

I made these for my grandson for his Easter basket, and they came out great. Instead of the lemon, I used orange juice and orange zest. Came out excellent! I also dyed the frosting different colors, for variation in the basket, making, blue, green, pink and orange tops then used pastel sprinkles. Very cute!

From: -Sylvie-

On Dec 28, 2004

These were really simple to make and looked lovely. I might add a little more flavouring next time or try almond or vanilla instead of lemon as I found they could do with a little extra taste. I dipped some in chocolate instead of icing and sprinkle which also worked well. The recipe makes loads! Thanks for sharing Pauline!

From: Missy Wright

On Mar 21, 2008

These are very good. The texture reminded me of a scone. I made the recipe as directed. The dough was not too crumbly so I made one batch, these turned out a little dry so I added 2 tablespoons of milk to the rest of the batter and mixed with my hands. The next batch was more most and held togehter nicely. For the icing, I added 1/4 cup of milk then added an 1/8 of a cup to get the right consistancy. I also added yellow food coloring gel to give the cookies a nice color. All of my family loved these cookies. Thank you so much for sharing.