Easter Bonnet Cookies

Yield: 6 dozen

Ingredients:

1 ½ cup sugar
1 cup margarine
3 beaten eggs
1 teaspoon vanilla
1 teaspoon soda
½ teaspoon salt
3 ½ cups flour
8 ounces almond bark or white chocolate
2 tablespoons vegetable shortening
large marshmallows

Directions:

Cream sugar and margarine. Add eggs and vanilla; mix well. Thoroughly stir in soda, salt, and flour. Chill for several hours or overnight. Roll out and use 2 ½-3" round cookie cutter (with scalloped edges, if desired) to cut out cookies. Bake at 350 for approximately 10 minutes or until golden brown on the edges.

Melt almond bark with vegetable shortening in microwave for 1 minute on high. Stir and continue at 15-second intervals until melted. Dip face of cookies in almond bark mixture. Cut marshmallows in half, around the middle. Dip in almond bark and place in center of cookies. Use decorator frosting to make ribbons around the "bonnet" and a bow. Add candy flowers, if desired. (This recipe can also make egg-shaped cookies, bunnies, or other Easter shapes.)

Audrey