I’m not really a cookie person, I always prefer to make cakes or spoon desserts or various creams and at home I have just a few wafers and little else but thinking about the upcoming end of March holiday, I prepared these Easter lunch cookies and had fun playing with food coloring and molds, as if I were a child!
It is clearly just a single shortcrust pastry dough but in the end, they seem like many different cookies by playing with the icing, the jam, and the various bunny, egg, and carrot models, resulting in cookies that taste different and are nice to look at.
The only problem was making the orange icing because it was first yellowish, then too red, in short, I wasted half a bag of powdered sugar trying to achieve a real orange!
I used these food colorings 
but I warn you already that the orange turns yellow, not orange, you need to mix a little yellow and red, I recommend!
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I opened a free recipe channel on WhatsApp with no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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Here are more cookie recipes a bit more “complicated” but still doable by us home cooks:
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients RECIPE EASTER LUNCH COOKIES
- 10.5 oz all-purpose flour
- 7 oz butter (soft)
- 3.5 oz sugar
- 1 egg yolks
- as needed powdered sugar
- as needed water
- as needed food coloring
- as needed colorful sprinkles
- as needed jam (to taste, for me strawberry)
- as needed sugar flowers
Tools RECIPE EASTER LUNCH COOKIES
- Cutters
- Baking trays
- Parchment paper
- Glasses
- Piping bags
- Teaspoons
- Rolling pins
FOR THE PREPARATION OF THE RECIPE EASTER LUNCH COOKIES
in the bowl of the stand mixer or in a bowl, mix the soft butter with granulated sugar, then creating a kind of soft cream.
Then I add the egg yolk, the chosen flavor (vanilla or organic/untreated lemon zest or both) and start to add the flour, thus obtaining a thicker dough that I can work with my hands.
I shape it into a low rectangle and after covering it with cling film, I place it in the refrigerator for about 30 minutes.
After the resting time I place the dough between two sheets of parchment paper and roll it out with a rolling pin to a thickness neither too high nor too low. I’m terrible with thicknesses!!!!!!!!!!!!!!!1
With the help of the molds I prefer, I make the cookies that I will place on the prepared baking sheet or tray and bake for 10 minutes or a little more at 350°F in static mode.
I let them cool completely and start to prepare the icing that will cover bunnies, carrots, and eggs.
I confess that for the icing I went by eye, meaning that I put 3-4 tablespoons of powdered sugar in a glass, added a few drops of water while stirring, and then tried to get a fluid icing that wouldn’t run off the cookie!!
Here we can make mistakes and simply correct by adding another drop of water or more powdered sugar depending on how fluid the mixture is!
Create and color the icings, add food coloring, decorate with sprinkles and sugar flowers, and let time solidify and stabilize the creations.
Et voilà… cookies ready for Easter made and … eaten!
Bon appétit!
Annalisa°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
And with Iginio Massari’s Milan shortcrust, here are some excellent
MINI SHORTCRUST TARTS read here → https://blog.giallozafferano.it/asilannablu/tartellette-mignon-di-frolla/
