Ingredients Jump to Instructions ↓

  1. 15 yards of 18-gauge wire Wire or side cutters Flat wooden ovals-one 4-3/4- x 6-1/2-inch and one 7- x 9-inch Tacky (white) glue Drill and 1/2-inch bit Newspapers Epoxy enamel spray paint 11- x 16-inch oval or similar-size platter 1/2-inch ribbon-twenty-seven 10-inch pieces in a variety of colors Easter grass DECORATED EASTER COOKIES::

  2. 1 cup butter, softened

  3. 1 cup sugar

  4. 2 eggs

  5. 1/4 cup cold water

  6. 1 teaspoon vanilla extract

  7. 3-1/4 cups all-purpose flour

  8. 1 teaspoon baking soda

  9. 1/2 teaspoon salt GLAZE::

  10. 2 cups confectioners' sugar

  11. 1/4 cup water

  12. 2 tablespoons light corn syrup Food coloring Decorator's gel

Instructions Jump to Ingredients ↑

  1. Directions: Cut twenty-seven 20-in. pieces of 18-gauge wire. At one end, bring all wires together so all ends are even. Use masking tape to tape wires together at this end. Divide wires into three groups of nine wires each and braid together until 7-1/2 in. from taped end. Divide again into four groups of six wires each and one group of three wires each and braid for 2 inches. Divide into groups of three wires each and braid for 1-1/2 to 2 in.. Fold ends back. For base, holding the smaller wooden oval centered on top of the larger wooden oval, use a 1/2-in. bit to drill a hole through the center of the smaller oval and a 1/4 in. deep hole into the larger oval. Use tacky (white) glue to glue plaques together with hole centered. Remove tape from tree and tacky-glue into drilled hole in base. In a well-ventilated area, place the tree on a surface protected with newspapers. Paint entire tree and wooden base, applying two or more coats of epoxy enamel spray paint, following manufacturer’s instructions. Let dry. String ribbon through holes in cookies, tying bows 2 to 3 in. above each cookie. Hang cookies on branches, bending wires to hold cookies as desired. Place tree on platter and cover base with Easter grass. Place additional cookies around the base of the tree. COOKIES: In a bowl, cream butter and sugar. Add eggs, water and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. Cover and chill for several hours. Roll out on a lightly floured surface to 1/4-in. thickness. Cut with an egg-shaped cookie cutter (or cutters with other Easter themes such as chicks and rabbits). Make a hole with a straw or toothpick in the top of at least 27 cookies. Place on greased baking sheets. Bake at 350° for 8-10 minutes or until light golden brown. Remove to wire racks; cool completely. For glaze, combine sugar, water and corn syrup until smooth. Depending on how many colors are desired, divide glaze into several small bowls and tint with food coloring. Using a small brush and stirring glaze often, brush glaze on cookies (or leave some plain if desired). Allow glazed cookies to harden for at least 1 hour. Add designs with tinted glaze or decorator’s gel, referring to photo for ideas. Allow to dry. Yield: Yield: 7-8 dozen 2-1/2-inch cookies. Crafterthought The cookie tree handily serves as a centerpiece for an Easter meal—and a dessert as well when dinner is done. For edible place markers, tie small stacks of the decorated egg cookies with ribbons and position near each plate. Of course, you’ll want to save the recipe for the cookie—and use it at the end of the year for Christ mas baking, just like Sue does! Finished size: Tree is 16 inches wide x 18-1/2 inches high.


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