Easter egg cookies recipe
These easter egg cookies are a little like shortbread. The pretty decoration make them an extra special easter treat.
- 125g unsalted butter
- 1 cup caster sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups plain flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 125 unsalted butter
- 1 tbsp caster sugar (to sprinkle)
- 2 egg whites
- 1 tsp lemon juice
- 500g pure icing sugar
- food colouring of your choice
In a food processor, add the butter and sugar and process until combined.
Add the egg and vanilla and process until combined.
In a separate bowl, sift the flour, baking powder and salt and stir to combine.
Add the flour mix to the food processor gradually until it is all mixed and a dough ball forms.
Shape this into a disk and refrigerate for 1 hour.
Preheat the oven to 160°C. Cover a baking sheet with baking paper and set aside.
Roll out the disk on a flour dusted suface using a rolling pin and roll it to a 5mm thickness. Dip your cutter into some flour and cut your shapes out, placing them on the tray. Sprinkle with caster sugar.
Bake for 25-30 minutes until slightly golden. Leave to cool for 5 minutes on the tray and cool and then transfer to a wire rack to finish cooling.
Using a hand mixer, mix the egg whites until frothy, add the lemon juice and gradually add the sifted icing sugar until fully combined.
Pour icing mixture into 4 bowls and colour each one with a touch of food colouring. Pour the icing into ziplock bags to use as piping bags and snip the tip off and ice the cookies.
Find related Easter recipes
- Caramello egg brownies
- Easter egg biscuits
- Ice cream easter eggs
- Glazed hot cross buns
- Iced bunny biscuits
- White chocolate Easter egg cupcakes
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