Easter Egg Cookies

• 1/2 cup Land O Lakes Butter, softened
• 1/3 cup sugar
• 2 teaspoons milk
• 1 cup all-purpose flour
• 1/2 cup sweetened flaked coconut*
• Edible glitter or decorator sugars, if desired

1. Combine butter and sugar in large bowl.
2. Beat at medium speed, scraping bowl often, until creamy.
3. Add milk; beat until well mixed.
4. Add flour; beat at low speed until well mixed.
5. Stir in coconut.
6. Wrap dough in plastic food wrap.
7. Refrigerate 1-2 hours or until firm.
8. Heat oven to 325F.
9. Shape tablespoonful of dough to resemble 1x3/4-inch egg.
10. Roll each cookie in edible glitter or decorator sugar, if desired.
11. Place 1 inch apart onto ungreased cookie sheets.
12. Bake 10-12 minutes or until bottoms are lightly browned.
13. Cool completely.
14. *Substitute 1/2 cup chopped pecans.

butter, sugar, milk, flour, glitter

Taken from www.landolakes.com/recipe/778/easter-egg-cookies (may not work)