Sugar Cookie Nest Eggs
Ingredients
- 1-1/4 cups (300 mL) granulated sugar
- 1 cup (250 mL) Golden Crisco Shortening
- 2 eggs
- 1/4 cup (60 mL) corn syrup or regular pancake syrup
- 1 Tbsp (15 mL) vanilla
- 3 cup (750 mL) all-purpose flour
- 3/4 tsp (3 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) salt
- 1/4 cup (60 mL) Crisco Shortening
- 2 cup (500 mL) icing sugar
- 3 Tbsp (45 mL) milk
- 1/2 tsp (2 mL) vanilla
- Green food colour
- Miniature jelly beans
Instructions
Combine sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup and vanilla. Beat until well blended and fluffy. Combine flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Cover dough with plastic wrap and refrigerate several hours or overnight. Preheat oven to 375 F (190 C). Place sheets of foil on countertop for cooling cookies. Form dough into 1-1/4-inch (3 cm) balls. Place on ungreased baking sheet 2 inches (5 cm) apart. Flatten very slightly with hands. Bake one baking sheet at a time at 375 F (190 C) for 7 to 9 minutes, or until just starting to brown slightly on edges. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. For frosting, combine shortening, icing sugar, milk and vanilla in medium bowl. Beat at low speed of electric mixer until well blended. Scrape bowl. Beat at high speed for 2 minutes, or until smooth and creamy. Add food colour, a few drops at a time, until desired shade of green is achieved. Frost centre of each cookie. Place 3 or 4 jelly beans on icing and press gently to secure. Makes: About 3-1/2 dozen cookies