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Spring-Into-Easter Cutouts

Spring-Into-Easter CutoutsCookies made in whimsical shapes are fun to eat.

Recipe Ingredients:

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
2 1/2 cups all-purpose flour
1 cup Quake® Oats (quick or old fashioned, uncooked)
1 teaspoon baking soda
1/2 teaspoon salt (optional)
Assorted small candies or colored sugars
Egg glaze*

Cooking Directions:

  1. 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.
  2. Heat oven to 350ºF (175ºC). 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.
  3. 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.

*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.

Recipe and photograph provided courtesy of The Quaker Oats Company.