Easter Egg Cookies
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Easter Egg Cookies
This recipe makes 36 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 128 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 19 g |
| fibre | 0 |
| chol | 19 mg |
| sodium | 74 mg |
| % RDI: | - |
| iron | 5 |
| vit A | 5 |
| folate | 9 |
Glaze these with pastel colours or pipe names on them to use as place cards. Cream of tartar makes these cookies crisp, while the icing sugar makes them tender.
Ingredients
- 1 cup butter, softened
- 1-1/2 cups icing sugar
- 1 egg
- 1-1/2 tsp vanilla
- 2-3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1 pinch salt
- Icing Paint:
- 2 cups icing sugar
- 1/4 cup lemon juice
- Paste food colouring
Preparation
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking soda, cream of tartar and salt. Stir into butter mixture in 3 additions. Divide in half; flatten into discs. Wrap each in plastic wrap; refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Dust each disc with flour. Between waxed paper, roll out to scant 1/4-inch (5 mm) thickness. Using 3-inch (8 cm) egg-shaped cookie cutter, cut out shapes, rerolling scraps. Place on waxed paper-lined baking sheets; freeze just until firm, about 15 minutes.
Transfer to parchment paper-lined or greased rimless baking sheets, arranging about 1 inch (2.5 cm) apart. Bake in centre of 375°F (190°C) oven until firm and golden on edges, about 8 minutes. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)
Icing Paint: In small bowl, mix sugar with lemon juice until smooth. Divide and tint as desired. Using small offset spatula, spread 1 tsp (5 mL) onto each cookie. Let dry on rack.
Dust each disc with flour. Between waxed paper, roll out to scant 1/4-inch (5 mm) thickness. Using 3-inch (8 cm) egg-shaped cookie cutter, cut out shapes, rerolling scraps. Place on waxed paper-lined baking sheets; freeze just until firm, about 15 minutes.
Transfer to parchment paper-lined or greased rimless baking sheets, arranging about 1 inch (2.5 cm) apart. Bake in centre of 375°F (190°C) oven until firm and golden on edges, about 8 minutes. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)
Icing Paint: In small bowl, mix sugar with lemon juice until smooth. Divide and tint as desired. Using small offset spatula, spread 1 tsp (5 mL) onto each cookie. Let dry on rack.
Source : Canadian Living Magazine: April 2007
- Keywords : Easter; Dessert; Tea time; Freeze or Refrigerate; Bake; Make-Ahead; Sugar;
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