Hopping Along the Cookie Trail

Easter Bonnet Cookies:

1/2 cup unsalted butter, softened
1/2 cup sugar
1/4 cup confectioners sugar
1 large egg
2 T lemon zest
1/2 tsp vanilla
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/8 teaspoon baking powder
1/2 cup prepared cake frosting
Butter mints
Lemon coconut macaroons (see recipe for this)

Combine butter and sugars. Beat at medium speed until combined and fluffy. Add egg, lemon zest and vanilla. Mix to combine. In small bowl, sift together flour, salt and baking powder. Gradually add flour mixture to butter mixture. Beat mixture at low speed until smooth. Divide dough into two separate balls, wrap with plastic wrap and refrigerate for one hour. Spray baking sheet with non-stick cooking spray. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with round, 2-inch cutters, and place cookies on prepared baking sheet. Chill for 15minutes before baking. Preheat oven to 350. Bake 10 minutes, or until lightly brown around edges. Allow to cool before removing from pan. Spread small amount of frosting onto the middle of the cookie, and top with butter mint. Spread a small amount of frosting on to butter mint, and gently press macaroon onto butter mint.