Easter Egg Cookies

Prep Time: 20 Minutes | Total Time: 12 Minutes | Servings: 2 cookies

  • SERVES 2
  • Prep Time: 20
  • Cook Time: 12

Ingredients

  • 1 cup Country Crock® Spread
  • 1 cup sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 2/3 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 Tablespoon 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 tablespoonful into balls. Arrange 3-inches apart on ungreased baking sheets. Using lightly floured hands, gently press balls into 2 ½-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.
  4. 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 per serving:

Calories - 110; Calories from Fat - 35; Total Fat - 3.5g; Saturated Fat - 1g; Trans Fat - 0g; Cholesterol - 5mg; Sodium - 130mg; Total Carbs - 17g; Dietary Fiber - 0g; Sugars - 8g; Protein - 2g

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