Cookie Baskets for Easter Eggs

Posting a cookie recipe about Easter eggs gave me an opportunity to show off churches in my neighborhood. Saint Joan of Arc is at the corner of 84th Street and 35th Avenue.

Saint Joan of Arc church

Commuters would customarily stop by Saint Joan of Arc to attend an early morning Mass at 7:30 a.m. before heading for work. The church is usually packed with worshipers on Easter Sunday.

On the other end of town is a Baptist church.

First Baptist church

I don’t belong to either one of these churches, but would bake an edible cookie bowl to hold eggs, candies, or what have you. It’s made of these ingredients:

All purpose flour 1¼ cups
Unsweetened cocoa powder ½ cup
Salt ½ tsp
Margarine, softened 4 Tbsp
Granulated sugar ½ cup
Egg 1 large
Vanilla extract ½ tsp

  • Cover the outside of an oven-proof bowl with foil, then spray with vegetable cooking spray.

  • Mix flour, cocoa powder, and salt together, then set aside.

  • Beat margarine, sugar, egg, and vanilla extract on medium speed until light and fluffy.

  • Work in the flour mixture to form a dough.

  • Preheat oven to 350 degrees Fahrenheit. Roll dough out to 1/8-inch thickness. Cut out shapes using a 1½-inch cookie cutter with scalloped edges.

  • Cover prepared bowl with cutouts, overlapping slightly. It’s best to start closest to the edge.

  • Bake cookie bowl until edges are firm, about 10-12 minutes. Transfer cookie bowl to a wire rack to cool completely.

  • Carefully lift both cookie bowl and aluminum foil lining from the bowl. Remove foil, cool cookie bowl completely on wire racks before filling it with Easter eggs or candies.

    Other Recipes for Cut Out Cookies