Every Easter since my kids were born I try to add something special to our traditions. We have a tradition to bake a celebration cake for Easter Sunday, and we do a small Easter egg hunt in the garden. This year I’ve decided to add home made cookies to the list, it’s something I’ve never tried and I found a wonderful recipe in the latest Good Houskeeping SA magazine and I want to share it with you!
There’s is obviously super professional and they have the egg shaped cookie cutter and whatnot, but I sometimes fly by the seat of my pants and this idea struck late yesterday afternoon, so no egg shaped cookie cutter here, I used sandwich cutters, playdough cutters and cookie cutters that I had in my baking drawer, what can I say, I’m a practical, make a plan mama. We also iced the cookies during mommy group as a fun activity, so when you make these, include your kids, make a mess and have some fun making memories with your littlies.
Here’s what you’ll need for the cookies:
- 2 and 3/4 cups cake flour
- 1/2 tsp baking powder
- 1/4 tsp salt flakes
- 1 cup unsalted butter – at room temperature (if you only have salted butter, leave out the salt flakes)
- 3/4 cup white sugar
- 1 large egg
- 1 and 1/2 tsp vanilla extract/essence
For the Icing:
- 3 large egg whites
- 1/2 tsp cream of tartar
- 450g icing sugar
- food colouring
- To make the cookies.
- In a large bowl whisk together flour, baking powder and salt. (leave out the salt if using salted butter)
- Using an electric mixer, beat butter and white sugar until light and fluffy (about 3 minutes)
- Beat in egg and then vanilla
- Reduce speed to low, gradually add flour mixture just until incorporated
- Shape dough into 4 discs, roll between 2 sheets of baking paper to 0.5cm thick.
- Refrigerate until firm (30 minutes)
- Heat oven to 180C
- Line baking trays with baking paper.
- Using cookie cutters, cut out cookies. Place on trays. Reroll, chill and cut scraps till all the dough is used.
- Bake, rotating positions of trays halfway through, until cookies are golden brown around edges (10 – 12 minutes).
- Let them cool on trays for 5 minutes and then transfer to wire racks to cool completely.
To make the icing:
- Using a mixer, beat egg whites and cream of tartar on medium/high speed until foamy (about 1 minute)
- Reduce speed to low, gradually add icing sugar until incorporated.
- On high speed, beat until medium-stiff glossy peaks form (5 – 7 minutes)
- Add water 1 tsp at a time to icing to make a thin drizzling consistency.
- Spoon 3 tbsp onto a plate, add a couple drops of food colouring, swirl with a toothpick.
- Place cookie top down directly into icing, then slowly peel cookie away to one side, turning upright and let excess fall off.
- Transfer to wire rack until set.
- Repeat with remaining cookies, changing icing colours as desired.
My tip: Make a double batch of cookie mix, the icing mix can cover two batches of cookies without wastage.