Paint decorated Easter cookies to look like colorful eggs — using this easy and clever technique (1989)

Name: Painted Easter egg cookies
Prep time: 1 h
Cook time: 15 min
Total time: 4 h 15 min
Yield: 36
Cuisine: American desserts
Ingredients: 1 cup butter or margarine, softened; 1-3/4 cups C&H Powdered Sugar; 1 egg; 2 teaspoons vanilla extract; Finely grated rind of 1 lemon; 2 tablespoons lemon juice; 2-1/2 cups all-purpose flour; 1 teaspoon baking soda; 4 teaspoons salt; 1 cup heavy (whipping) cream; 1 tablespoon C&H Powdered Sugar; Food coloring

Categories: 1980s, Spring, Vintage dessert recipes, Vintage Easter, Vintage food & drink

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Paint these Easter cookies with just a toothpick and your creativity

Make decorated Easter cookies a part of your holiday tradition with this cute Easter egg design. Why should Christmas have all the cookie fun?

Start by preparing this basic sugar cookie dough recipe (with a lemon-y twist!), then chill and roll out the dough to cut out Easter egg shapes.

While the cookies are baking and cooling, whip up the unique, edible “paint,” using heavy whipping cream, a bit of powdered sugar, and food coloring.

With just a toothpick and your creativity, you and you kiddos can make colorful, detailed Easter cookie designs like these!

Painted Easter egg cookies (1989)

After you paint these Easter eggs, you won’t want to hide them. They’re too pretty for that. And much too delicious.

Seems like just about everything turns out that way when you bake fresh with C&H, the pure cane sugar fresh from Hawaii.

DON’T MISS… Shaped Easter Rice Krispies treats: Bunnies, eggs & more with a how-to from the ’80s

Painted Easter egg cookies

Yield: 36 cookies

Prep Time: 1 hour

Cook Time: 15 minutes

Additional Time: 3 hours

Total Time: 4 hours 15 minutes

Ingredients

1 cup butter or margarine, softened
1-3/4 cups C&H Powdered Sugar
1 egg
2 teaspoons vanilla extract
Finely grated rind of 1 lemon
2 tablespoons lemon juice
2-1/2 cups all-purpose flour
1 teaspoon baking soda
4 teaspoons salt
1 cup heavy (whipping) cream
1 tablespoon C&H Powdered Sugar
Food coloring

Instructions

Cream butter and 1-3/4 cups powdered sugar until light and fluffy.
Beat in egg, vanilla, lemon rind, then lemon juice.
Add flour, soda, and salt; mix until blended.
Divide dough; wrap each half in plastic wrap and pat into a disc.
Refrigerate for several hours until firm.
On a floured surface, roll one disc about 1/4-inch thick.
Cut with an egg-shaped cutter. (Bend a 2-1/2-inch round metal cutter into an egg shape. Cutter can be bent back into a round shape.)
Bake on ungreased cookie sheets in a pre-heated 325 degrees F oven for 12 - 15 minutes or until barely browned.
Cool on wire racks. Repeat with remaining dough.
To decorate, stir 1 tablespoon of powdered sugar into the cream and divide among small bowls. Add a different food coloring to each bowl to make intense pastel shades.
Use small paintbrushes to paint cookies with the colored cream.

Notes

This recipe makes about 3 dozen deliciously decorated Easter-egg shaped cookies

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Nutrition Information:

Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 229Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 314mgCarbohydrates: 45gFiber: 0gSugar: 39gProtein: 1g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

ALSO SEE: Decorating Easter eggs is a tradition that never gets old! Try some of these creative ideas from days gone by

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