​My Sicilian Grandmother used to make these cookies with us every Easter for as long as I can remember.  As we got older, along with my grandma getting older, the tradition seemed to have stopped for a while.  When I had children, a long time ago, I started the tradition again.  Now, I make them with my family every year.  We plan a day and make a big batch.  We bake and eat and talk all day long in the kitchen.  I mean really, is there another room in the house?!  My grandma and my mom always used shortening in their cookies so I stay with that tradition, although I do use organic shortening instead of Crisco.  I also use a half cup of butter, it gives them a little bit of a buttery flavor.  I use vanilla extract in my cookies and then add anise for the last batch of cutouts and hide those for my morning coffee :)
 
If you have more than 6 grandchildren or children, or just family members that like the baskets, then make more hard-boiled Easter eggs and shape more baskets.

Preheat the oven to 350°
 
Cookies
10 cups flour
2 cups shortening
1/2 cup butter softened
2 1/2 cups sugar
3 tbsp baking powder
9 eggs
1 tbsp vanilla or anise extract
1 tsp salt
 
6 hard boiled colored Easter eggs
 
Icing
4 cups powdered sugar
1 tsp vanilla
Milk as necessary
Food coloring
 
Cookies
In a stand mixer or with hand beaters, beat the shortening and the butter together.  Add the sugar, beat 1  minute then add the eggs and extract. 
 
In a separate bowl, mix the dry ingredients together.  Remove the shortening bowl from the mixer and stir in the dry ingredients one cup at a time.  I use a wooden spoon to start with, by the time I get to the 6 cup I use my hand to mix it.  It is the best kitchen utensil I have. 
 
Stir until all the flour is blended in. 
 
Here is where you get creative.  I like to make mine look like baskets with the egg in the middle.  I even put a handle on my basket.  My daughter-in-law made a large bunny face and used the egg as a nose.  I am not sure what my granddaughter made but she was very happy about it!! 
 
Shape the cookies and put them on a cookie sheet.  I use a silpat because my sheets are a little dark but you do not need to.  Bake them for 10 minutes, depending on the thickness of your baskets.  They will remain a light color, you do not want them to brown. 
 
After you make as many baskets as you want, shape the rest of the cookies into any Easter shape you like.  We did bunnies, eggs and flowers. 
 
When the cookies are completely cooled, frost them with the icing (recipe below) and any type of sprinkles you would like.  We used a variety of what we had at home.
 
Icing
Place the sugar in a large bowl, add the vanilla and then add the milk 1 tablespoon at a time.  Stir until combined and smooth.  Tint with food coloring.  We made 6 colors to decorate with.

Tonia, Rachel and Sophia worked really hard shaping all these cookies.  

We used 6 colors for icing!!  It made for very beautiful cookies :)

Ganon was very excited waiting for a cookie, although he didn't realize he had no teeth yet!

 I hope you enjoy making these and the memories of spending time together with family ♥

This pumpkin frosting is a delicious accompaniment for anything!!  Of course pumpkin goes with vanilla, chocolate,  orange, ricotta . . . on and on :)  I put this on my Sugar Cookie Cupcakes and it was fantastic.  This frosting is a little loose because of the pumpkin but it holds up well.  Keep it in the refrigerator because of the butter and mascarpone and it will last for two weeks.

Ingredients
2 8oz tubs of mascarpone cheese
1/2 cup pumpkin
1/4 cup butter softened
1/2 tsp vanilla
5 cups powdered sugar
1 tsp cinnamon
 
Mix the mascarpone and butter with electric mixer until smooth.  Mix in the pumpkin, vanilla and cinnamon.  Add the powdered sugar 1 cup at a time.

I used a piping bag but it goes on very well with a offset spatula also.

​The most basic, but never boring sugar cookie.  It has an invitation to almost any get together.  But sometimes you want to step it up at holiday or party.  These sugar cookie cupcakes are the perfect choice.  They are a moist dense cupcake that taste like a sugar cookie!  I paired then with a pumpkin frosting for the fall season but they would be delicious with a thick vanilla cream also.  

​If you want to have a little fun with theses cupcakes, add 3/4 cup of sprinkles to make them funfetti for a children's party or a festive office party.  They are easy to make and even easier to eat.  I hope you like them.

Ingredients
3 cups flour
1/2 teaspoon almond extract
2 teaspoons vanilla extract
1/2 cup milk
4 eggs
3/4 cup butter softened
1/2 teaspoon salt
1 teaspoon baking soda
1 3/4 teaspoons baking powder
2 cups super fine sugar
1/2 cup melted white chocolate chips
 
Instructions
Preheat oven to 350 degrees.
 
In a medium bowl mix together the flour, baking powder, baking soda, and salt.
 
In a mixer or with electric beaters, cream together the sugar and butter. Break the eggs in a bowl and scramble lightly with the extracts.  Mix into the butter mixture until well combined.  Then add  the flour mixture alternating with milk to the bowl.  (a little of your flour, a little of your milk, and repeat until both are gone)
 
Place the white chocolate chips in a bowl in the microwave and heat for 20 seconds. Remove from microwave and stir, then return and heat in 20 second increments until melted.  Add melted white chocolate chips to batter and stir.
 
I used a mini cupcake tin with mini cupcake papers, fill the papers 3/4 way full.  Place in 350° oven for 13-15 minutes.
 
If using a regular size cupcake tin, fill 3/4 full and bake 20 - 23 minutes.
 
Let cool before frosting.

​Instead of the traditional cookies for the next get together or event, bring these cupcakes!! They’ll be a huge hit.