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From BETTY CROCKER
Makes 30 servings
A cookie can never be too big, and these Giant Easter Egg Cookies are sure to add extra fun to your Easter celebration!
INGREDIENTS
1 pouch BETTY CROCKER sugar cookie mix
1/3 cup butter, softened
1 egg
BETTY CROCKER Gel Food Colors
1 container BETTY CROCKER Whipped fluffy white frosting
Assorted candies, sprinkles and decorating sugars for decorating
DIRECTIONS
1.Heat oven to 375 degrees. Line 2 cookie sheets with foil.
2.In medium bowl, stir cookie mix, butter, and egg until soft dough forms. Divide dough into 3 portions. With fingers, press each portion of dough into large egg shape (7×5 inches and 1/4 inch thick), 2 on 1 pan and 1 on other pan.
3.Bake 10 to 15 minutes, or until golden brown; cool completely, about 30 minutes.
4.Stir food colors into portions of frosting as desired. Decorate Easter egg cookies with frosting and candies.
TIPS
-You can bake the cookies the day before the fun begins! Store cookies covered with plastic wrap or foil.
-Chocolate chip cookie mix can be substituted for the sugar cookie mix.
-Stir some chopped nuts into the dough for an indulgent treat.
-Try a variety of sugared gumdrops, candy-coated sunflower nuts, and cinnamon candies for fun designs and colors.
Find this recipe and more holiday treats at bettycrocker.com
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