by Susan Reesor
This is a delicious (non-chocolate) Easter treat–an oatmeal cookie, but deluxe. It does take time to do the decorating, so child or adult decorators are very helpful. I made 24 small cookies that were about 2 inches long. For one person it takes about 3 or 4 hours from start to finish to bake and decorate 24 cookies. You could bake on one day and decorate later. It helps if you get all the icing and colours organized and mixed ahead of time. If you make larger size cookies it speeds up the process.
1 cup butter, softened
1/2 cup packed brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 cup quick-cooking oats
3/4 teaspoon salt
You may want to double this recipe to get all the colour ranges.
1 1/2 cups confectioners’ sugar
1/8 teaspoon salt
2-1/2 tablespoons half-and-half cream
Cake decorating gel or food colouring, several colours of your choice.
In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and vanilla; mix well. Combine the flour, oats and salt and stir into creamed mixture.
Divide dough into four equal portions.
Use a spoon and your hands to portion and roll out uniform egg-shaped cookies in the size of your choice from each portion of dough.
Place on ungreased or parchment-lined cookie sheets. Bake at 350° for 15-25 minutes or until set. Smaller cookies will bake more quickly. Cool completely.
Combine glaze ingredients until smooth; spoon over cookies.
Decorate with the glaze and have fun.
Adapted from Country Woman magazine.