Stand some of these sweet treats on the Easter basket Cake
- Portion size 30 servings
In bowl, beat butter with sugar until fluffy; beat in egg and vanilla. Stir flour with baking powder; stir into butter mixture. Gather into ball; flatten into disk. Wrap and refrigerate for 1 hour or for up to 3 days.
On lightly floured surface, roll out dough to 1/8-inch (3 mm) thickness. Using 3-inch (8 cm) cookie cutters, cut into desired shapes. Place about 2 inches (5 cm) apart on greased baking sheets. Bake, 1 sheet at a time, in centre of 350°F (180°C) oven for 10 minutes or until edges are golden. Let cool on pan on rack for 10 minutes. Transfer to rack; let cool completely.
Icing Paint: Whisk sugar with water until spreadable, adding more water if necessary. Divide among small bowls; tint with colouring as desired. Using palette or small knife, spread thin coat on cookies. Let dry, about 4 hours. Meanwhile, scoop remaining icing into separate resealable plastic bags; seal and set aside.
Snip small opening off corner of each icing bag. Pipe patterns onto cookies. Let dry, about 4 hours. (Make ahead: Store in airtight container for up to 3 days.)
Nutritional facts <b>Per serving:</b> about
- Sodium 25 mg
- Protein 1 g
- Calories 97.0
- Total fat 2 g
- Cholesterol 13 mg
- Saturated fat 1 g
- Total carbohydrate 19 g
- Iron 1.0
- Folate 1.0
- Vitamin A 2.0