The reigning Queen of Shortbread has done it again. I think that my sister S. has really outdone herself this time with these Easter cookies that are reminiscent of the famous enamelled Faberge eggs.
Ingredients:
- 1 cup butter, softened
- 1/2 cup packed brown sugar
- 2 cups flour plus additional flour if dough is sticky
Preheat oven to 325 degrees Fahrenheit. In a medium bowl, cream the butter and sugar until light and fluffy. With your fingertips gradually add in 2 cups of flour, adding more if necessary to make a soft but not sticky dough. Roll dough to about 1/3inch or 8 mm. thickness, cut out the egg shapes and place on an ungreased cookie sheet. Bake for 12-15 minutes until lightly golden. Allow to cool on wire racks.
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