Easter Egg Cookies

Easter Egg Cookies

  • Makes 54 cookies
  • Prep Time 20 min
  • Cook Time 12 min

Ingredients:

  • 1 cup Country Crock® Spread
  • 1 cup sugar
  • 1 large egg
  • 2 tsp. vanilla extract
  • 2 2/3 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 Tbsp. grated lemon peel

Directions:

  1. Preheat oven to 375°. Beat Country Crock® Spread with sugar in large bowl with electric mixer until light and fluffy, about 3 minutes. Beat in egg and vanilla scraping sides occasionally, until blended. Beat in flour, baking powder and salt just until blended. (Do not overbeat). Stir in lemon peel.
  2. Using lightly floured hands shape dough by 1 tablespoonfuls into balls. Arrange 3-inches apart on ungreased baking sheets. Using lightly floured hands, gently press balls into 2-1/2-inch egg-shaped ovals.
  3. Bake 12 minutes until edges are lightly golden. Cool 2 minutes on wire rack; remove from sheets and cool completely. Decorate as desired*.

*To decorate, stir 2 Tablespoons lemon juice and 2 teaspoons warm water into 2 cups confectioners sugar until smooth. Tint with food color, if desired. Spread on cookies and decorate with Easter egg designs.

Nutritional Information

Nutritional Information

Nutritional Information
Portion Per 2 cookies Servings Per Conatiner Value Amount Per Serving Nutrient Type
Portion Per 2 cookies
Amount Per Serving
Calories 110
Calories from Fat 35
Total Fat 3.5 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 5 mg
Sodium 130 mg
Total Carbs 17 g
Dietary Fiber 0 g
Sugars 8 g
Protein 2 g
Vitamin A 6 %
Vitamin C 0 %
Calcium 2 %
Iron 4 %
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