Spring-Into-Easter
Cutouts
- 1/2 pound (2 sticks) margarine
or butter, softened
1 cup granulated sugar
1 large egg
2 tablespoons low-fat (1%) milk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1 teaspoon baking soda
1/2 teaspoon salt (optional)
Assorted small candies or colored sugars
Egg glaze*
- In large bowl, beat margarine
and sugar until creamy. Add egg, milk and vanilla; beat well.
Add combined flour, oats, baking soda and salt; mix well. Divide
dough in half for easier handling. Cover; chill 2 to 3 hours.
- Heat oven to 350ºF.
Roll out dough to 1/8-inch thickness on lightly floured surface.
Cut with floured 2 to 3-inch cookie cutters. Place 1 inch apart
on ungreased cookie sheets. Decorate with candies and colored
sugars or brush with egg glaze.
- Bake 8 to 10 minutes or
until edges are light golden brown. Cool 1 minute on cookie sheets;
remove to wire rack. Cool completely. Store tightly covered.
Makes about 4 dozen cookies.
*For Egg Glaze: Combine
1 egg yolk and 1/4 teaspoon water; divide into three small dishes.
Tint each with food coloring. With small brush, paint glaze on
cookies as desired. Bake as directed above.
Nutritional Information:
2 undecorated cookies: Calories 150, Calories From Fat 70, Total
Fat 8g, Saturated Fat 1.5g, Cholesterol 10mg, Sodium 135mg, Total
Carbohydrates 19g, Dietary Fiber 1g, Protein 2g, Total Sugars
8g.
Recipe provided courtesy
of The Quaker Oats Company.
