Easter Cookies

Name: Easter Cookies
Ingredients: 1 cup cold butter, diced; 1/2 cup granulated sugar; 1 None egg, separated; 2 1/4 cups all-purpose flour, sifted; 1 1/4 cups powdered sugar, sifted; None None colored sugar pearls, to decorate; 3.5 oz marzipan; 2 oz dark chocolate, melted; None None marzipan carrots, to decorate; None None mini chocolate eggs, to decorate; None None edible flowers, to decorate

11 ingredients

4 steps

Ingredients

1 cup cold butter, diced
1/2 cup granulated sugar
1 None egg, separated
2 1/4 cups all-purpose flour, sifted
1 1/4 cups powdered sugar, sifted
None None colored sugar pearls, to decorate
3.5 oz marzipan
2 oz dark chocolate, melted
None None marzipan carrots, to decorate
None None mini chocolate eggs, to decorate
None None edible flowers, to decorate

Directions

1

Combine butter, sugar, egg yolk, 2 tbsp water and a pinch of salt in a bowl. Add flour and knead until smooth. Form into a flat disc, wrap in plastic wrap and chill for 30 mins.
2

Preheat oven to 350°F. Briefly knead dough then roll out to 1/4 inch thick. Cut out oval shapes with a 2 x 2 1/2 inch cookie cutter. Arrange on 3 baking sheets lined with parchment paper. Bake for 12 mins. Let cool.
3

Whisk powdered sugar and egg whites until smooth. Use a small, clean watercolor brush to paint over cookies. Decorate borders of 1/2 the cookies with sugar pearls. Set aside to dry for 1 hour.
4

Roll out marzipan thinly and cut out various shapes with cookie cutters. Glue marzipan shapes, chocolate eggs and flowers onto cookies with remaining icing. Decorate with melted chocolate.