Easter Shorts

These cute cookies are a favorite and must from my mom for both Thanksgiving and Easter (Thanks to Aunt Barb for the turkey cookie recipe).  I help decorate every year.  It’s a way to get the kids involved in the kitchen and start a new family tradition. They can make stir up any color combination they can think of and scatter seasonal sprinkles over the top.  To make these melt-in-your-mouth shortbread cookies:

Combine in a mixing bowl 1 cup of butter, 1 cup of sugar, 1 egg, 3 Tbsp. of milk, and 1 tsp. of vanilla. Add in 3 cups of flour (slowly), 1 1/2 tsp. baking powder, and 1/4 tsp. salt (leave this out if you are salt sensitive like me).  Cover lightly and chill for an hour (this will keep the dough from being too sticky when you roll it out).  Roll out to desired thickness on a lightly floured surface. Cut with cute seasonal cookie cut outs or stencil your own and place on an ungreased cookie sheet and bake at 400 degrees for 5-8 min.

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When cookies are cooled have the kids join in and stir up several frosting colors. A general recipe for the frosting is 3/4 cup confectionary sugar, 1/2 tsp. vanilla and 3-4 tsp. water, but I find it easier to add confectioners sugar to several small bowls and mix in a tsp. of water at a time until I find the right consistency.  Then add a drop at a time of food coloring.  This stuff will surprise you if you add too much and it’s hard to backtrack by adding more sugar to lessen the bold color.  From there decorate away!  These buttery, glazed, crumbly shortbread cookies melt in your mouth each time you chomp off a bunny ear.

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