Celebrated in the spring, Easter decorations and foods take advantage of the season. Pastel shades reflect the new growth of young leaves and flowers on plants and baby chicks and rabbits appear in decor. These themes can be incorporated into the designs of Easter cookies to be added to Easter baskets or served as a dessert on Easter Sunday.
Roll out unbaked cookie dough to 1/4 inch thick and press cookie cutters designed for Easter into the dough. Remove the shapes and transfer to a cookie sheet. Use a straw to punch a small hole from the top of each cookie. Bake according to recipe instructions. Let the cookies cool and ice with pastel icing. Possible shapes include rabbits, chicks, flowers and eggs. Cross shaped cookies could also be made for those looking for religious Easter cookies. Thread a 4-inch piece of ribbon through the hole in the top of the cookie and tie it into a loop. This will create a cookie ornament. Hang these from a wire ornament display rack for an "Easter tree" with edible cookie ornaments.
Using two baked cookies which have been iced, spread a thick layer of icing on the back of one and press the back of the other against it. This creates a sandwich cookie. Be sure to use two of the same cookie shape. Ice cream, jam or jelly can also be used as filling between the cookies.
Prepare cookies with cookie cutters, but lay each on the top 2 inches of an oven proof lollipop stick before baking. The sticks can be used to prop these cookies up in an Easter basket by putting the base into a piece of florist's foam in the bottom of the basket under the grass. The stick and the cookie will remain above the grass.
Spread the top of a cookie with frosting and top with shredded coconut which has been dyed with food coloring to resemble fake Easter basket grass. Attach two or three small chocolate Easter egg candies, using drops of icing as the glue, onto the top of the coconut to resemble an Easter basket. To create a handle, half of a licorice can be attached with icing to opposite sides of the cookie and arching over.
Take packaged cookies and dip them in melted white chocolate. Let them cool and decorate with pastel icing. To melt white chocolate, place the 3 cups of chips into a microwave safe bowl, and heat on HIGH power for 90 seconds to four minutes or until they're completely melted and smooth. Stop the microwave every minute to stir the chips. Rather than icing, the dipped cookies can be rolled in sweetened, shredded coconut. Attach two pieces of red or pink fruit leather cut into 1 inch long rabbit ears side by side on one end of the cookie. Draw a rabbit face with icing in the middle of the cookie. This will make a fluffy bunny face cookie.