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Recipe: Easter Egg Cookies I
Similar Categories: Easter, Egg, Cookies
1 c Butter; * see note
1/2 c Brown sugar
1 1/2 ts Almond extract
1 Egg
3 c Flour; sifted
1 c Oatmeal
1 ts Red food coloring
In a large mixing bowl beat butter, sugar, & egg until creamy. Mix in
flavoring & red food coloring. Sift flour over your measuring cup. Measure
flour from this sifted flour. Add one cup & mix. Add the 2 remaining cups &
mix by hand using a fork. Sir in oats. Mixture will be thick. Using hands,
mold dough into egg shapes 1 - 1 1/2 inches in diameter. [first roll into a
ball then gently shape one end to resemble small end of an egg] Place close
together, but not touching, on an ungreased cookie sheet. [1 recipe will
fit on 1 large cookie sheet] Preheat oven to 325 degrees. Bake for 25
minutes. Cool on a rack.
NOTES : margarine may be substituted
1/2 c Brown sugar
1 1/2 ts Almond extract
1 Egg
3 c Flour; sifted
1 c Oatmeal
1 ts Red food coloring
In a large mixing bowl beat butter, sugar, & egg until creamy. Mix in
flavoring & red food coloring. Sift flour over your measuring cup. Measure
flour from this sifted flour. Add one cup & mix. Add the 2 remaining cups &
mix by hand using a fork. Sir in oats. Mixture will be thick. Using hands,
mold dough into egg shapes 1 - 1 1/2 inches in diameter. [first roll into a
ball then gently shape one end to resemble small end of an egg] Place close
together, but not touching, on an ungreased cookie sheet. [1 recipe will
fit on 1 large cookie sheet] Preheat oven to 325 degrees. Bake for 25
minutes. Cool on a rack.
NOTES : margarine may be substituted
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Easter, Egg, Cookies
| Easter Cookies | Easter Egg Cookies Ii |
