Easter Cookies

10 ingredients
3 steps

Ingredients

  • 1/2 cup cold butter, diced
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1/3 cup sugar
  • 1 None egg
  • 1 None lemon, grated zest
  • 4 cups powdered sugar
  • 7 tbsp lemon juice
  • None None red, yellow, green and blue food coloring
  • None None flower, heart and bead shaped sprinkles

Directions

  1. 1
    In a bowl, mix the butter, flour, baking powder, sugar, egg, lemon zest and a pinch of salt. Mix with an electric mixer into a smooth dough. Wrap in plastic wrap and chill for 30 mins.
  2. 2
    Preheat the oven to 400°F. Line 3 baking sheets with parchment paper. On a lightly floured work surface, roll out the dough to about 1/4 inch thick. Cut out the following shapes, all should be about 3 inches tall: 10 egg shapes, 12 chicks, 8 flowers, 8 sheep, and 7 rabbits, re-rolling the dough as necessary. Lay on the baking sheets and bake one sheet at a time for 8 mins each. Transfer to a wire rack and allow to cool.
  3. 3
    In a bowl, mix the powdered sugar, lemon juice and 1-2 tbsp warm water into a thick, smooth icing. Divide into 5 bowls and color 1 bowl pink, 1 light yellow, 1 light blue and 1 light green, leaving the final bowl white. Spoon into 5 Zip-lock bags and cut a small corner from each. Decorate the cookies with icing and sprinkles.

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