Count Down To Easter

Eclectic Egg Cookies

Eclectic Egg Cookies


  • 1 ¼ cups powdered sugar, sifted
  • 2 ½ sticks (1/2 pound plus 2 tablespoons) unsalted butter, at room temperature
  • 2 large egg yolks
  • 1 teaspoons salt
  • ½ teaspoons almond extract
  • ½ teaspoons vanilla extract
  • 2 ¾ cups all- purpose flour


  • 4 large pasteurized egg whites
  • ½ teaspoons vanilla extract
  • ½ teaspoons almond extract
  • 4 cups powdered sugar, sifted
  • 1 to 6 teaspoons milk, if needed
  • Food coloring gel – spring colors
  • Desired decorations

 For the cookies: In a large bowl, with electric mixer at high speed, beat the powdered sugar, butter egg yolks, salt almond extract, and vanilla extract until smooth. Add the flour and beat on low speed until large clumps of dough form. The dough will look too dry at first, so be patient. Pour the dough clumps onto a large sheet of plastic wrap. Gather into a ball & flatten into a disk. Cover with a second sheet of plastic wrap and roll to 1/8 inch thickness. It will be a very large piece of dough. Slide onto a rimmed baking sheet to keep the dough flat and refrigerate until firm, at least 2 hours and up to overnight. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Discard the plastic wrap. Place the dough on a lightly floured surface. Stamp out cookies with cutters of your choice. Simple shapes with clean edges work best. Arrange the cookies on the lined baking sheet, spacing them about 1 inch apart. Bake until golden brown on the edges, 12-15 minutes, depending on size. Cool the cookies on the baking sheet.

For the frosting: In a large glass or metal bowl, with electric mixer at low speed, beat the egg whites until frothy. Beat in the vanilla and almond extract. With the mixer running, add the powder sugar 1 cup at a time. Beat on low speed until smooth Increase the speed to high and beat until still, shiny peaks form, 5 to 7 minutes. Decorate the cookies as desired.

Makes about 4 dozen cookies depending on size & shape

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.


Thinking About Easter

Bird's Nest Thumbprint Cookies

Bird’s Nest Thumbprint Cookies


  • 1 cup salted butter, softened
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ cup white chocolate, melted according to package directions
  • ½ cup sweetened flaked coconut, toasted
  • Garnish: small pastel jelly beans, such as Tropical Jelly Bellies


In a medium bowl combine butter, sugar and vanilla extract. Beat at medium speed with a mixer until light and creamy. Add flour, beating to blend. Wrap dough in plastic wrap and refrigerate for 1 hour. Preheat oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper. Using a levered 1 tablespoon scoop, portion dough 2 inches apart onto prepared baking sheets. Using a finger or the back of a rounded measuring spoon, press an indentation into center of each dough portion. Bake until edges of cookies are light golden brown, 14 to 18 minutes. If necessary, press centers down again. Transfer cookies to wire cooling racks, and let cool completely. Divide melted white chocolate among indentations in cookies. Sprinkle evenly with toasted coconut. Garnish cookies with jelly beans to resemble eggs in a bird’s nest, if desired. Store cookies in an airtight container at room temperature until serving time, up to 3 days.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.