Easter Grass Sugar Cookies

Steps

1. In a medium bowl, whisk together the cake flour, baking powder, baking soda and salt.

2. In a large bowl, use an electric mixer to combine the butter and sugar.  Beat until creamy.  Add in the sour cream, egg and vanilla, and continue to mix until well-combined.  Add the dry ingredients and mix until incorporated.  Transfer the dough to the medium bowl, cover with plastic wrap and refrigerate for several hours (or overnight) until the dough has firmed up.

3. Preheat the oven to 350 degrees F.  Line baking sheets with parchment paper or silpat mats.  Roll heaping tablespoonfuls of dough into balls and place them on the prepared cookie sheets 2-inches apart (the dough will be sticky).  Place a little bit of sugar in a small bowl.  Wet the bottom of a drinking glass with water, dip in the sugar and use the bottom of the glass to flatten each cookie-- dip in sugar again before flattening each cookie to prevent sticking.

4. Bake the cookies for 8 to 10 minutes, or just until cooked through.

5. In a large bowl, use a mixer to combine the butter and sugar on low speed.  Continue to mix until the mixture becomes well-blended and comes together.  Add the vanilla and the cream and continue to beat until all is well-combined and a good piping consistency.  Add in a small amount of green coloring and mix until you have achieved the color you hoped for.  Scoop into a piping bag with a "grass" piping tip attached to it.  Pipe "grass" onto the cookies by squeezing the bag in short bursts onto the tops of the cookies.  Top each cookie with four chocolate eggs.

6. Store at room temperature until ready to serve, if serving on the same day.  If serving the next day, it's best to refrigerate the cookies in an even layer.  Bring to room temperature when ready to serve.