ICED EASTER BUNNY COOKIES | JUST A PINCH RECIPES
Not only is this a yummy Easter cookie, but it's also adorable! We loved placing bows on the cookies so we could turn the bunnies into boys and girls. The cookie itself is a simple, buttery sugar cookie. The dough is easy to work with and we took Angie's advice to cut them a little thicker. They were nice and chewy. The cookies didn't spread much and held their shape while baking. The cookie's not overly sweet, so the glaze not only makes them pretty it adds just the right amount of sweetness.
Provided by Angie Sarris @Angies
Categories Cookies
Prep Time 1 hours
Cook Time 1 hours
Yield 24
Number Of Ingredients 15
Steps:
- In a standing mixer cream butter, sugar, salt, and baking powder until light and fluffy.
- Add vanilla and egg. Beat well until blended.
- Combine the cornstarch and flour. Add half the flour and cream mix in. Then the rest of the cream and the cornstarch/flour.
- Mix until well incorporated.
- Divide into 2 round disk wrap and put in the refrigerator for 30 minutes.
- Heat oven to 350. Roll dough out on a floured surface. I roll the cookies rather thick. I like them about 1/8 inch thick.
- Cut out cookies with cookie cutter and place on a parchment-lined baking sheet.
- Bake cookies for 10-14 minutes.
- Let cookies cool completely on a wire rack before icing.
- To make the icing, in a large flat bowl mix ingredients until all the lumps are gone and well mixed. I let this sit a while to let the bubbles work their way to the top otherwise you tend to get lots of bubbles in your icing later (like 10 minutes).
- Add food coloring to tint icing as desired. Make sure your bowl is large enough to dip your cookie in.
- Dip cookie. Let it drain allowing excess to drip into icing bowl. I then place on a rack on a cookie sheet to cut down on the mess. I let these dry for at least one day otherwise they will stick to one another.
- I make my own little bows out of a cute ribbon. I make ahead of time so they are ready to stick on. Or, you can purchase them at any craft store. I place any bows or candies on the cookies while they are just iced so they stick and stay on. These cookies bag well and look great for party favors.
EASTER BISCUITS RECIPE | BBC GOOD FOOD
Bake our easy Easter biscuits then choose from two options to decorate them – or you can halve the amounts of jam and icing sugar and make both
Provided by Cassie Best
Categories Treat
Total Time 1 hours 45 minutes
Prep Time 1 hours 15 minutes
Cook Time 30 minutes
Yield makes 18
Number Of Ingredients 9
Steps:
- Weigh the flour and sugar in a bowl. Add the butter and rub together with your fingertips until the mixture resembles wet sand, with no buttery lumps. Beat the egg with the vanilla, then add to the bowl. Mix briefly with a cutlery knife to combine, then use your hands to knead the dough together – try not to overwork the dough, or the biscuits will be tough. Shape into a disc, then wrap in cling film and chill for at least 15 mins. Heat oven to 180C/160C fan/gas 4. Line two baking sheets with baking parchment.
- Dust a work surface with flour. Halve the dough, then roll one half out to the thickness of a £1 coin. Use an egg-shaped cookie cutter (ours was 10cm long; you could also make a cardboard template to cut around) to stamp out as many cookies as you can, then transfer them to one of the baking sheets, leaving a little space between the biscuits. Repeat with the other half of the dough. If you want to make jammy biscuits, use a small circular cutter to stamp holes in half of the biscuits (where the yolk would be). If you intend to make both iced and jammy biscuits, only stamp holes in a quarter of the biscuits.
- Bake for 12-15 mins, until the biscuits are pale gold. Cool on the sheets for 10 mins, then transfer to a wire rack to cool fully. Once cool, decorate to your liking (see next steps). Will keep in an airtight container for up to five days.
- To decorate the biscuits with icing, add enough water to the icing sugar to make a thick icing – it should hold its shape without spreading when piped. Transfer about a third of the icing to a piping bag fitted with a very small round nozzle (or just snip a tiny opening at the tip). Pipe an outline around the biscuits, then draw patterns in the middle – lines, spots and zigzags work well. Leave to dry for 10 mins. Divide the remaining icing between as many colours as you’d like to use, then use the gels to dye them. Loosen each icing with a few drops of water, then transfer them to piping bags. Use the coloured icing to fill the empty spaces on the biscuits. You may need to use a cocktail stick to tease it into the corners. Once covered, leave to dry for a few hours.
- To make the jammy middle biscuits, dust the biscuits with holes in the middle with a heavy coating of icing sugar. Spread the jam or curd generously over the whole biscuits, then sandwich the dusted biscuits on top of them.
Nutrition Facts : Calories 163 calories, FatContent 7 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.2 milligram of sodium
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EASTER BISCUITS RECIPE - ICED EASTER BISCUITS
From goodhousekeeping.com
Total Time 37 minutes
Category Easter, dessert
Calories 94 calories per serving
Put butter, sugar and condensed milk into a large bowl. Mix with a wooden spoon until pale and fluffy. Next, beat in the egg and zest, followed by baking powder, flour and a pinch of salt; bring together with your hands. Wrap in clingfilm and chill for 30min.
Lightly grease two large baking sheets with butter. Lightly flour a work surface and roll out dough to 5mm (¼in) thick. Stamp out Easter shapes, re-rolling trimmings.
Arrange biscuits on prepared sheets. If you later want to thread a ribbon through the top, make a 5mm (¼in) hole in each biscuit with a skewer. Chill for 15min.
Preheat oven to 180°C (160°C fan) mark 4. Bake the biscuits for 10-12min until lightly golden. Loosen with a palette knife, then transfer to a wire rack to cool completely.
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