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Sugar Cookie Nest Eggs

1-1/4 cups (300 mL) granulated sugar
1 cup (250 mL) Golden Crisco Shortening
2 eggs
1/4 cup (60 mL) corn syrup or regular pancake syrup
1 Tbsp (15 mL) vanilla
3 cups (750 mL) all-purpose flour
3/4 tsp (3 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt

1/4 cup (60 mL) Crisco Shortening
2 cups (500 mL) icing sugar
3 Tbsp (45 mL) milk
1/2 tsp (2 mL) vanilla
Green food colour
Miniature jelly beans

Combine sugar and shortening in large bowl. Beat at medium speed
of electric mixer until well blended. Add eggs, syrup and vanilla.
Beat until well blended and fluffy.

Combine flour, baking powder, baking soda and salt. Add gradually
to creamed mixture at low speed. Mix until well blended. Cover
dough with plastic wrap and refrigerate several hours or overnight.
Preheat oven to 375 F (190 C). Place sheets of foil on countertop
for cooling cookies.

Form dough into 1-1/4-inch (3 cm) balls. Place on ungreased baking
sheet 2 inches (5 cm) apart. Flatten very slightly with hands.

Bake one baking sheet at a time at 375 F (190 C) for 7 to 9 minutes,
or until just starting to brown slightly on edges. DO NOT OVERBAKE.
Cool 2 minutes on baking sheet. Remove cookies to foil to cool

For frosting, combine shortening, icing sugar, milk and vanilla in
medium bowl. Beat at low speed of electric mixer until well blended.
Scrape bowl. Beat at high speed for 2 minutes, or until smooth
and creamy. Add food colour, a few drops at a time, until desired
shade of green is achieved. Frost centre of each cookie. Place 3
or 4 jelly beans on icing and press gently to secure.

Makes: About 3-1/2 dozen cookies


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