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 butter, 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 cook
ies about 1 inch apart and simply remove the excess dough from between the cookies.
Bake the cookies according to the baking directions for the type of cookie sheet pans you
have. Cool cookies 1 minute on cookie sheet pans before removing to cool on wire racks.
Royal icing: Combine sugar, meringue powder, cream of tartar, vanilla and hot water in a l
arge mixing bowl.
Beat the ingredients 3 to 4 minutes on low speed with an electric mixer until no lumps rem
ain. Scrape bowl sides and beat the icing 5 to 8 minutes on high speed until icing holds s
tiff peaks. Divide the icing into small containers for the food colors you select. Keep ic
ing portions 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 imaginati
on and create beautiful Easter Cookies.
No Nutritional Information Available