Easter Egg Cookies

1. 1

   Combine butter and sugar in large bowl.

2. 2

   Beat at medium speed, scraping bowl often, until creamy.

3. 3

   Add milk; beat until well mixed.

4. 4

   Add flour; beat at low speed until well mixed.

5. 5

   Stir in coconut.

6. 6

   Wrap dough in plastic food wrap.

7. 7

   Refrigerate 1-2 hours or until firm.

8. 8

   Heat oven to 325F.

9. 9

   Shape tablespoonful of dough to resemble 1x3/4-inch egg.

10. 10

    Roll each cookie in edible glitter or decorator sugar, if desired.

11. 11

    Place 1 inch apart onto ungreased cookie sheets.

12. 12

    Bake 10-12 minutes or until bottoms are lightly browned.

13. 13

    Cool completely.

14. 14

    *Substitute 1/2 cup chopped pecans.

* Per serving · 4 servings · Values may vary.

No additional tips available.