16 March, 2018
Eggless Easter chic cookies
I am really liking making cookies. Aren’t they just so versatile? My cookie cutter collection is growing in leaps and bounds. Christmas, Valentine’s day, Easter, “Thank you”, Maple leaf, you name it and I have it in my collection.
Ever since I saw these cute Easter cookies in Martha’s website, I knew I had to make it. I followed her recipe exactly, the only thing I replaced was I added goji berries for the beak.
For a beginner cookie maker like me, these are perfect. Easy to bake and quite attractive, don’t you think?
These do not have egg in them either, which worked out to my advantage.
Oh that lemon flavour kept reminding me Spring is almost here.
Recipe: Makes 3 dozen cookies
All purpose flour 2 cups
Unsalted butter 2 sticks
Confectioner’s sugar 1/2 cup
Salt 3/4 tsp
Vanilla extract 1 tsp
Icing sugar 3 cups
Fresh lemon juice 6 TBsp
Yellow food colour 1-2 drops
Yellow sanding sugar, red sprinkles, yellow chocolate wafers, chocolate chips and Goji berries.
Whisk the flour and salt. Beat the butter in a stand mixer for about 3-5 minutes, till fluffy. Add the sugar, beat for a couple minutes more. Add vanilla. Beat again. Add the flour mixture next in two instalments, mix in slow speed scraping the sides of the bowl. Mix only till the flour gets incorporated and the dough sticks together when squeezed between fingers.
Form two discs with the dough, wrap in plastic and chill for one hour.
Preheat oven to 325 degrees F. Roll out the dough to 1/4 inch thickness. Stamp out shapes. I have used the “Egg” shaped cookie cutter. Reroll scraps, repeat with the other disc.
Bake for 13-15 minutes, till firm and golden. Cool on wire racks.
Stir together sugar and lemon juice. Add a couple drops of yellow food colour. Transfer to a squeeze bottle. Outline the cookies with icing 1/4 inches from edges, then fill the centre.
For the chicks;
Dip the iced cookie in sanding sugar. Let dry. Add a chocolate chip for the eyes, goji berry for the beak and red sprinkles for the feet. Lay the candy wafers to form the feathers.
For the eggs;
Lay red sprinkles in zigzag pattern halfway through the centre. Sprinkle the bottom with sanding sugar.
These can be stored in an airtight container for a week.