I’m not a big fan of cookies; I often prefer to make cakes or spoon desserts, but thinking of Easter I had fun making these decorated Easter cookies. They are simple shortcrust cookies, perfect to bring to the table during Easter lunch or to make with children during the holidays.
With a single shortcrust pastry dough you can get many different Easter cookies, playing with colored icing, sugar sprinkles and jam. Just change the cookie cutters to shapes like bunnies, eggs or carrots to get always different cookies, pretty to look at and perfect also to gift.
They are simple Easter cookies, but very showy, ideal to decorate the Easter table or to end the lunch with something sweet and cheerful.
The only problem was making the orange icing because at first it went yellow then too red — in short I threw away half a packet of powdered sugar trying to get a true orange!
I used these food colorings 
but I warn you that the “orange” turns out yellow, you need to mix a little yellow and red, remember that!
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I opened a recipe channel open to everyone and free on WhatsApp — no notifications and no sounds — 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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I leave you other cookie recipes a little more “complicated” but still doable for us home cooks:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients RECIPE FOR COOKIES FOR EASTER LUNCH
- 2.4 cups 00 flour (type 00)
- 7/8 cup butter (soft)
- 1/2 cup granulated sugar
- 1 egg yolk
- to taste powdered sugar
- as needed water
- as needed food coloring
- as needed colored sprinkles
- as needed jam (to taste, I prefer strawberry)
- as needed sugar flower decorations
Tools RECIPE FOR COOKIES FOR EASTER LUNCH
- Cookie cutters
- Baking pans
- Parchment paper
- Glasses
- Piping bags
- Teaspoons
- Rolling pins
FOR THE PREPARATION OF THE RECIPE COOKIES FOR EASTER LUNCH
In the bowl of the stand mixer or in a mixing bowl cream the butter at room temperature with the granulated sugar until you get a sort of soft creamy mixture.
Then add the yolk, the chosen flavoring (vanilla or organic/unwaxed lemon zest or both) and start adding the flour, obtaining a thicker dough that you can work with your hands.
Shape it into a low rectangle and after covering it with cling film place it in the fridge for about 30 minutes.
After the resting time place the dough between two sheets of parchment paper and roll it out with the rolling pin to a thickness not too high nor too low — I’m terrible with thicknesses!!!!!!!!!!!!!!!1
Using the cookie cutters you prefer, cut the cookies and place them on a baking sheet lined with parchment and bake for 10 minutes or a little longer at 356°F (conventional oven).
Let them cool completely and start preparing the icing that will cover the bunnies, carrots and eggs.
I confess that for the icing I went by eye: I put 3–4 tablespoons of powdered sugar in a glass, I added a few drops of water while stirring and tried to obtain a fluid icing that wouldn’t run off the cookie!!
Here you can make mistakes and correct simply by adding another drop of water or more powdered sugar depending on how fluid the mixture is!
I create and color the icings, add colorings, decorate with sprinkles and sugar flowers and let time solidify and stabilize the decorations made.
Et voilà… cookies ready for Easter made and …eaten!
Enjoy your meal!
Annalisa°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
And with Iginio Massari’s Milano shortcrust dough here are some excellent
MINI SHORTCRUST TARTLETS read here → https://blog.giallozafferano.it/asilannablu/tartellette-mignon-di-frolla/
