Linda and Pat in their Easter bonnets with their dad, Jerry
Mom (Pat) loves to sing, “In her Easter bonnet with all the frills upon it…” These hat cookies are perfect to serve the grandest ladies during Easter, showers and teas.
by Pat Savoie
3/4 Cup Butter — softened
1 Cup Sugar
1 Large Egg
1 Teaspoon Almond Extract
2 1/2 Cups Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
Beat butter and sugar until creamy. Add egg and extract, beating well.
Combine flour, soda, and salt; add to butter mixture. Divide dough in half; cover and chill 1 hour.
Roll half of dough to 1/8 inch thickness on a lightly floured surface. Cut out 36 cookies using a 1 1/4 inch round cutter. Roll out the other half to 1/8 inch and cut 36 cookies using a 2 1/2 inch cutter. Place 1 inch apart on parchment paper-lined baking sheets.
Bake 375 for 4 to 6 minutes; (mine took longer) let stand on baking sheets 5 minutes. Cool completely on wire racks.
Place 1 small cookie in center of 1 large cookie. Decorate with frosting to resemble hats. I circle the small cookie and formed a bow. The front of the hat has 3 to 5 pink or lavender flowers with yellow centers.
Savoie Secrets: It's a Family Recipe 