Tuesday, February 21, 2012

Easter Cookie Recipe, Asheville Bed and Breakfast

Though most of us are still very much immersed in winter, I find my thoughts turning to Springtime.  Desperation for this winter to be over largely drives this fantasy I confess- but further, I bake for Easter and so I can be prepared when I have the time, I shop for the goodies for my Easter Cookie Recipe Asheville Bed and Breakfast style...Which...translated means ahead of time. 

Thought you might like to sink your teeth into this perfectly delightful cookie which was part of a neighbor's Christmas package to me. When I first tasted it, I saw visions of tulips, daffodils, hyacinths and the like dancing through my head though the snow was falling outside.  It is perfect for Spring and hope you offer it as gift for the Easter Bunny.  A happy bunny is a generous bunny.  Plentiful chocolate can be so hard to find.

Cornmeal and Lime Butter Cookies          Preheat oven to 350 degrees

3/4 cups butter, softened.  No margarine please!
2/3 cup powdered sugar
1/8 tsp. salt
1 cup all purpose flour
1/2 cup yellow cornmeal
2 tsp. finely shredded lime peel
1/2 tsp. vanilla
Course decorating sugar (any color will be fun for kids and adults alike)

Cream butter until fluffy adding powdered sugar and salt.  Beat in as much of the flour as possible with mixer and not creating too much torque.  Add the rest of the flour, corn meal, lime peel and vanilla using a wooden spoon.  (This activity may prove aerobic in nature...enabling you to eat one free cookie after the baking.)
Cover and chill one hour.  Roll out dough until 1/4 " thick.  Using 2" cutters cut dough out arranging 2" apart on un-greased cookie sheet.  Sprinkle with decorating sugar and bake around 8-10 minutes until a light brown around the edges.  
May be frozen or stored for 3 days in tight container.  Completely cool before stacking. 

 

Patti and Gary Wiles Innkeepers At Cumberland Falls Bed and Breakfast Inn Your Asheville Bed and Breakfast

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