Abigail's Easter Cookie Recipes

We've go delicious little morsels, Easter Cookie Recipes, for you here.
Find Coconut Cookies, Greek Easter Cookies, European Easter Cookie,
Cookie Nests, and more wonderful additions to the Easter Basket.

Think Easter Crafts
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Coconut Easter Candy Cookies

3 oz Cream cheese, softened
1/2 ts Vanilla
1 lb Confectioners sugar
1/4 c Flaked coconut
Dash salt
1 lb Chocolate coating

Combine cream cheese and vanilla in bowl. Gradually add confectioners sugar, coconut and salt. Mix to consistency that can be easily handled, adding more confectioners sugar if necessary. Form candy into cookie shaped flatish circles; let set approximately 1 hour. Dip into compound coating; let set until firm.

Easter Egg Nests Recipe

Dark Chocolate Pieces
Chow Mein Noodles
Jelly Beans

Melt the chocolate and let it cool slightly. Mix the chow mein noodles into chocolate carefully so not to break them into smaller pieces. When the chocolate is cooled sufficiently to handle, mold this mixture into small bird shaped nests. Before the mixture has time to harden, place the jelly beans or small candy easter eggs in the bowl of the nest. They will stay put when mixture cools. Easy and fun Easter recipe to make. Use your imagination as to items you could place in the nests.

Easy Easter Cut-Out Cookies

1 cup Semi Sweet Chocolate Chips
2 tsp Shortening

TINTED COCONUT

1/4 ts Water
1 dr Food color
1/2 c Sweetened Coconut -Flakes
butter, margarine, or veg oil

TINTED COCONUT: In small bowl, stir together 1/4 teaspoon water and 1 drop food color. Stir in 1/2 cup Sweetened Coconut Flakes; with fork, toss until evenly tinted.

Cover bottom of 13x9-inch pan with heavy duty foil. In small microwave-safe bowl, place chocolate chips and shortening. Microwave at HIGH (100%) 1 to 1-1/2 minutes, or until chocolate is melted and mixture is smooth when stirred. Immediately spread mixture evenly on foil to about 1/8-inch thick; pat TINTED COCONUT evenly onto chocolate.

Refrigerate for 5 to 10 minutes or until beginning to firm. Press sturdy, Easter-shaped cookie cutters down to foil, cutting through coconut and chocolate; do NOT remove shapes. Return to refrigerator until completely firm; gently remove foil. Gently press out shapes; cover and refrigerate until ready to use. These can be used as garnish for desserts. Recipe makes 6 to 12 cut-outs.

Easter Costumes

Easter Ideas
Easter Candy
Easter Cakes
Easter Breads
Easter Cookies
Easter Crafts

Greek Golden Twist Cookiess

2 1/4 c Flour
1 1/4 ts Baking powder
1/4 ts Salt
1/2 c Butter, softened
1 c Powdered sugar
2 tb Brandy (or milk)
1 ts Vanilla
1 Egg yolk beaten with 1 tbl -milk for glaze
3 tb Sesame seed

RECIPE TRADITION - golden twists are usually baked on Holy Thursday, preceding Easter Sunday.

Preheat oven to 375F. Beat together butter and sugar until light and fluffy. Add egg, brandy and vanilla, mixing well. Add flour, baking soda and salt, mixing well after each addition.

Working with rounded teaspoons of dough, use palms to roll each piece back and forth on a lightly floured surface until it forms a 6-inch rope. Bring ends together to form a hairpin shape, then gently twist 2-3 times. Lightly pinch ends together. Arrange 1" apart on greased baking sheets, brush with egg glaze, then sprinkle with sesame seeds.

Bake 10-13 minutes or until golden. Cool on racks. Store airtight at room temp for 2 weeks. Freeze for longer storage.

Piparkukas Cookie Mix Recipe

1/2 c Sugar
1/3 c Butter or margarine
1/4 c Honey
1/4 c Maple Syrup
1/2 ts Ginger; ground
1/4 ts Cinnamon; ground
1/4 ts Cardamom; ground
1/4 ts Cloves; ground
1/4 ts Nutmeg; ground
3 c All-purpose flour
1 Egg
1 Egg; beaten

In a large saucepan, combine sugar, butter or margarine, honey, syrup and spices. Bring to boiling. Remove from heat; stir in 1/2 cup of the flour and beat with a wooden spoon until smooth. Cool.

Beat in 1 egg; stir in remaining flour. Cover and chill thoroughly. Let dough stand at room temperature until soft enough to roll. On lightly floured surface, roll dough to 1/8" thickness; cut out with 2" round cookie cutters.

Place on greased cookie sheet; brush with beaten egg. Bake in 375 F oven for 7 to 8 minutes; remove cookies to a wire rack. Cool.

Greek Easter Cookies

2 1/4 c Flour
1 1/4 ts Baking powder
1/4 ts Salt
1/2 c Butter, softened
1 c Powdered Sugar
1 Egg
2 tb Brandy or Milk
1 ts Vanilla
1 Egg Yolk + 1 tb Milk beaten together
3 tb Sesame Seeds

In a medium bowl combine the flour, baking powder, salt and set aside.

In a large bowl combine butter and sugar, beating until fluffy. Add egg, brandy, vanilla and beat well after each addition. Add flour mixture / cup at a time blending will after each addition.

Roll 1 teaspoon of dough on a lightly floured surface into a 6 inch rope, fold in half and twist 2 or 3 times, pinch ends together. Place 1 inch apart on 3 greased cookie sheets. Brush with egg/milk mixture. Sprinkle with sesame seeds.

Bake 10-13 minutes in a preheated 375F oven until golden. Cool on rack. Recipe suggests to store in an air tight container at room temperature.


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