The giveaway is closed.
You have officially been invited to my Easter cookie decorating party happening today on Sweet and Crumby. This is a virtual decorating party, so please use your imagination and jump right in.
Do you want a chick, an egg or a bunny to decorate? I have plenty as you can see. I also have a plethora of gorgeous, bright colors thanks to the nice people from McCormick who asked me if I wanted to host a give away. So I actually have real, live and in-the-house party favors for two readers of Sweet and Crumby!
We have a McCormick Give Away!
TWO readers can WIN a gift pack of spices which will include Cinnamon , Ginger and Paprika, a bottle of their Pure Vanilla Extract and two boxes of their Food Colors that you can use to decorate cookies and dye Easter eggs. See details below and be sure to enter before Monday, 4/18.
As a bonus, I was also sent some great recipes for a savory and sweet Spring brunch along with some festive Easter recipes. You can find the recipes on McCormick’s site. I was particularly excited about this Cinnamon and Nutmeg spiced cut-out cookie recipe which I have included in this post. My first bite of these lightly spiced, beautifully tender cookies, and I knew it was going to be a new favorite at our house. I brought a plate to the office, and they were devoured in no time.
Well, without further ado…please join in. And if you would like to win a gift pack of some McCormick spices and Food Coloring for your holiday decorating, then please go to McCormick’s site and let me know in my comment section which recipe you would love to make using the items from the gift pack.
I have two McCormick gift packs to give away. Please enter by Sunday, 4/17 and I will announce TWO WINNERS on Monday, 4/18.
Spiced Cut-Out Cookie Dough
Makes 6 dozen or 24 (3 cookie) servings.
(Cookies come out light brown because of the spices…keep that in mind when making icing colors)
Prep Time: 20 minutes
Refrigerate Time: 2 hours
Cook Time: 8 to 10 minutes per batch
2 1/3 cups flour
1 teaspoon baking soda
1 teaspoon McCormick® Cinnamon, Ground
1/4 teaspoon McCormick® Nutmeg, Ground
1/4 teaspoon salt
1 1/4 cups granulated sugar
1 cup (2 sticks) butter, softened
2 teaspoons McCormick® Pure Vanilla Extract
Colorful Cookie Glaze:
1 cup confectioners’ sugar
3 1/2 teaspoons milk
1/4 teaspoon McCormick® Pure Vanilla Extract
2 teaspoons light corn syrup
3 to 4 drops McCormick® Assorted Food Colors and Egg Dyeor 3 to 4 drops McCormick® Assorted NEON! Food Colors and Egg Dye
1. Mix flour, baking soda, cinnamon, nutmeg and salt in medium bowl. Set aside. Beat granulated sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and 2 teaspoons vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 2 hours or overnight until firm.
2. Preheat oven to 375°F. Roll out dough on lightly floured surface to 1/8-inch thickness. Cut into shapes with favorite cookie cutters. Place on greased baking sheets.
3. Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
4. For the Glaze, mix confectioners’ sugar, milk and 1/4 teaspoon vanilla in small bowl until smooth. Stir in corn syrup until glaze is smooth and glossy. (If glaze is too thick, stir in small amount of additional corn syrup.) Stir in 3 to 4 drops food color until evenly distributed and glaze is smooth. Add additional drops of food color until glaze is of desired color. To glaze cookies, hold a cookie by its edge and dip the top into the glaze. (Or spoon the glaze onto cookies using a teaspoon.) Place glazed cookies on wire rack to dry.