1 pouch (17.5 oz.) Hill Country Fare Sugar Cookie Mix
1 stick (1/2 cup) H-E-B Butter, melted
1 large H-E-B Egg
1/4 cup H-E-B the Baker's® Scoop All Purpose Flour
4 cookie sheet pans
3 to 4 styles Easter cookie cutters
* Royal icing:
4 cups H-E-B Powdered Sugar
3 Tbsp. meringue powder
1/4 tsp. McCormick Cream of Tartar
1 tsp. McCormick Vanilla Extract
1/2 cup hot water
1 box McCormick Assorted Neon Food Colors
* Assorted Wilton Sprinkles & Sugars (easter colors)
Cookies: Heat oven to 375 degrees F. Combine the cookie mix, melted bu
tter, egg and flour in a large mixing bowl until a soft dough forms.
Roll the dough out on the bottom side of the cookie sheet pans.
Roll dough to 1/4 to 1/2-inch thickness. Use the Easter cookie cutters
to cut out the cookies about 1 inch apart and simply remove the exces
s dough from between the cookies.
Bake the cookies according to the baking directions for the type of co
okie sheet pans you have. Cool cookies 1 minute on cookie sheet pans b
efore removing to cool on wire racks.
Royal icing: Combine sugar, meringue powder, cream of tartar, vanilla
and hot water in a large mixing bowl.
Beat the ingredients 3 to 4 minutes on low speed with an electric mixe
r until no lumps remain. Scrape bowl sides and beat the icing 5 to 8 m
inutes on high speed until icing holds stiff peaks. Divide the icing i
nto small containers for the food colors you select. Keep icing portio
ns covered that are not being used because it dries quickly.
Use a spatula to spread the selected color of icing on each cookie.
Decorate the cookies with the Wilton Sprinkles or sugars. You can add
decorations with the other colors of icing by using toothpicks or ice
cream sticks to apply. Use you imagination and create beautiful Easter