Summary: Lucky last of all three Easter Cookies I worked on. I am not confident tinting icing but these came out just as imagined. I used Wiltons gel colours in Kelly Green with just a touch of black to deepen. These cookies remind me of being 4yrs old and traipsing through the garden trying to beat our Doberman to the eggs Mummy Ask had hidden!
- 380g plain flour
- 2 tsp baking powder
- 230g caster sugar
- 250g butter, softened
- 1 egg
- 1 ½ tsp vanilla extract
- 1/2 tsp lemon essence
- To decorate:
- 2 qty buttercream icing, tinted green
- Candy coated mini eggs
- Chocolate covered almonds
- Preheat oven to 180°C and line baking trays with baking paper.
- In the bowl of an electric mixer, cream the butter and sugar. Add the egg and vanilla and beat until well combined. Add the flour and baking powder in three batches, beating on a low speed until just combined.
- Turn cookie dough onto a floured surface and knead lightly until smooth. Wrap in plastic wrap and chill in the fridge for 15mins.
- Using a well floured surface and rolling pin, roll out to about 7mm thickness and cut into shapes. I used a 6″ egg shaped cutter I bought in a kitchen shop.
- Place baking tray full of cut cookies in the fridge (or the freezer in the harsh Aussie summer) for 10 mins before baking. It’s quite easy to get a rotation of trays happening.
- Bake for 12 minutes or until just browning at the edge. Allow to cool on the tray for a few mins before transferring to a wire rack. Allow to cool completely before icing.
- To get the grass effect, use a multi hole icing tip – I used a Wiltons 233. Use the green buttercream to pipe little tuffs around the edge, then fill in by making little tufts.
- Decorate with eggs and almonds.
This is adapted from Bake@350’s sugar cookie recipe.