Easter Egg Cookies
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.
Servings: 36 cookies
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 128 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 19 g |
| fibre | trace |
| chol | 19 mg |
| sodium | 74 mg |
| % RDI: | - |
| iron | 5% |
| vit A | 5% |
| folate | 9% |
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1 cup (250 mL) butter, softened
1-1/2 cups (375 mL) icing sugar
1 egg
1-1/2 tsp (7 mL) vanilla
2-3/4 cups (675 mL) all-purpose flour
1 tsp (5 mL) each baking soda and cream of tartar
Pinch salt
Icing Paint:
2 cups (500 mL) icing sugar
1/4 cup (50 mL) lemon juice
Paste food colourings
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
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For more ideas on cooking with Real Cream, click here |
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