ROYAL ICING FOR EASTER EGG PUZZLE COOKIES
Use this recipe to decorate our Easter Egg Puzzle Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 4
Steps:
- Combine sugar, meringue powder, and water in the bowl of a mixer. Beat on medium speed until smooth, about 4 minutes. (If icing is too thick, add more water, 1 teaspoon at a time.)
- Divide icing into batches, and mix in a different shade of food coloring to each to tint.
EASTER EGG SUGAR COOKIES
We took our best sugar cookie recipe and made these festive versions for Easter. They look like they have been dip-dyed just like a classic Easter egg. By tinting a simple royal icing with your choice of colors, you can create an array of beautifully swirled cookies.
Provided by Food Network Kitchen
Categories dessert
Time 4h45m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- For the sugar dough: Whisk together the flour, salt and baking soda in a medium bowl. Beat together the vanilla and egg in a small bowl.
- Beat the butter, granulated sugar and confectioners' sugar together in a large bowl with an electric mixer on low speed. Once incorporated, increase the speed to medium and beat until slightly creamy, about 3 minutes. Stop and scrape down the sides of the bowl using a rubber spatula as needed.
- Reduce the speed to low again, slowly pour in the egg mixture and beat until combined. Add the flour mixture in 3 additions, beating until combined after each and increasing the speed as the dough gets thicker to keep the beaters spinning. Scrape down the sides of the bowl and the beaters as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes.
- Turn the dough out of the bowl and bring it together. Divide into 2 even pieces. Shape each piece into a flat square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours or overnight.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Dust another sheet of parchment with flour and put 1 dough piece on top. Dust with more flour and top with another sheet of parchment. Roll the dough out between the parchment sheets into a square about 1/4 inch thick (and about 11 by 9 inches) and place in the freezer for 5 minutes. Repeat with the remaining piece of dough.
- Working with 1 dough sheet at a time, cut out cookies with a 2 1/2- by 2 2/4-inch Easter egg cookie cutter and arrange on the prepared baking sheets, about 2 inches apart. Refrigerate while you cut the remaining cookies. Reroll any scraps of dough and repeat the freezing, cutting and refrigerating process until all the dough is used. Repeat with the remaining dough sheet.
- Bake, rotating the baking sheets front to back and bottom to top about halfway through, until cookies are golden brown around the edges, about 12 minutes. Let cool completely on the baking sheets set on a wire rack, about 30 minutes.
- For the icing: Meanwhile, sift the confectioners' sugar into a large bowl. Add milk, 1 tablespoon at a time, whisking until the icing is thick enough to show the line of the whisk that disappears within about 8 seconds.
- Place 3 tablespoons white icing in each of 3 separate bowls. Tint each a different color and cover with plastic wrap (see Cook's Note). Place 1/4 cup white icing in another bowl, covering the remaining white icing with plastic wrap so it does not dry out. Drizzle one of the colored icings (about 1 tablespoon) onto the 1/4 cup white icing and swirl with a toothpick.
- Next, dip the surface of a cookie in the swirled icing and remove slowly, allowing any excess to drip off. Shake the cookie over the bowl of icing to remove any excess. Gently smooth the icing with a toothpick to fill in any gaps, if necessary. Place the finished cookies on a wire rack over a baking sheet. Use the tip of the toothpick to pop any bubbles that appear. Drizzle more colored icing as needed. Repeat this process with the next 2 colors and the remaining white icing until all the cookies are decorated. Let set for 30 minutes. Store single layers of cookies, with parchment in between, in a tightly sealed container for up to 1 week.
EASTER EGG PUZZLE COOKIES
We've hatched a new way to decorate and hunt for eggs, using our clever cookie-puzzle technique. Cut oval shapes out of sugar-cookie dough, "break" them into pieces after baking, and finish with pastel royal icing and sanding sugar. All that's left is to put these eggs back together again.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 9
Steps:
- Whisk together flour, baking powder, and salt.
- Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time. Reduce speed to low; add flour mixture, and beat until combined. Add vanilla. Wrap dough in plastic, and refrigerate for 1 hour.
- Preheat oven to 325 degrees. Roll out dough to 1/8-inch thickness on a lightly floured surface. Cut out egg shapes with a 2 1/2-inch oval cutter. Transfer cookies to parchment-lined baking sheets, spacing about 1 inch apart. Refrigerate until firm, about 30 minutes. Bake until edges are golden, 8 to 10 minutes. Upon removing from oven, cut into pieces with a sharp knife (if they're cool, it will be difficult to create clean edges). Let cool. Using a pastry bag fitted with a 1/8-inch tip and filled with royal icing, decorate as desired. Sprinkle with sanding sugar while icing is wet. If adding dots or stripes, let base layer dry first.
EASTER EGG COOKIES
Create the perfect cookie with a soft, chewy centre and crisp outer edge. Mini eggs, white and dark chocolate chunks make them an indulgent Easter treat
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Makes 20
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5. Line two baking sheets with baking parchment. Tip the butter, sugars and vanilla into a bowl. Beat with a hand-held electric whisk until pale and fluffy. Add the egg and beat again. Tip in the flour, bicarb and a pinch of salt, then use a spatula to mix together before adding the chocolate chunks and about half the crushed mini eggs (set aside the larger pieces) and mix again until everything is combined.
- Scoop golf-ball-sized mounds of cookie dough onto the baking sheets, making sure you leave plenty of space between each one. (You should fit 4-6 cookies on each, so you'll have to bake in batches to make the total 20 cookies.) Push the remaining mini egg pieces into the tops. Can be frozen at this point for up to three months. Defrost thoroughly in the fridge before baking. Bake for 15-18 mins, swapping the sheets around halfway through. For soft and chewy cookies, the cookies should be golden around the edges but still pale and soft in the middle. If you prefer a biscuit texture, you will need to bake them a little longer.
- Remove from the oven and leave to cool for 10 mins before transferring to a wire rack, then bake the second batch. Continue until all the cookies are baked. Will keep in an airtight container for up to a week.
Nutrition Facts : Calories 241 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
EASTER EGG COOKIES
Cookie mix makes cookie baking super simple. A few decorating tricks makes you a pro!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 36
Number Of Ingredients 11
Steps:
- Heat oven to 375° F. In medium bowl, stir cookie mix, flour, butter and egg until dough forms.
- On lightly floured surface, roll dough about 1/8-inch thick. With 3-inch egg-shaped cookie cutter, cut out eggs; place 1 inch apart on ungreased cookie sheets.
- Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling racks. Cool completely, about 15 minutes. Frost and decorate. Marbled eggs In small bowl, stir 1/4 cup frosting and 1 to 2 drops favorite food color until well blended. Frost cookies with contrasting colored frosting. Pipe three lines colored frosting onto each egg; using toothpick pull through frosting for marbled appearance. Candy designs Frost cookies. Decorate with candy strips, jelly beans or candy-coated chocolate candies. Easter chicks In small bowl, stir 1 1/4 cups frosting and 2 to 3 drops yellow food color until well blended. Frost top half of each cookie with yellow frosting and bottom half with white frosting. To decorate, use black sprinkles for eyes, yellow sprinkles for feathers and pieces of orange candy slices for beak and feet.
Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Frosted Cookie (Undecorated), Sodium 65 mg, Sugar 12 g, TransFat 0 g
PUZZLE COOKIE
Baking these cookies is a wonderful winter activity to do with kids.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 10 cookies
Number Of Ingredients 14
Steps:
- In a large bowl, whisk together flour, baking soda, and baking powder; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add ginger, cinnamon, cloves, salt, and pepper. Beat to combine. Add eggs, and beat to combine, then beat in molasses. Reduce speed to low; add flour mixture, and beat to combine. Divide dough in half, and shape into flattened disks, wrap in plastic, and chill for at least 1 hour.
- Preheat oven to 350 degrees. Line baking sheets with Silpats. Generously flour a large piece of parchment, and roll one piece of dough out on the parchment into a 1/8-inch-thick rectangle, about 14 by 10 inches. Transfer to the freezer to chill for 15 minutes. Repeat rolling and chilling process with the remaining piece of dough.
- Remove one piece of dough from freezer. Using a large owl cookie cutter or our template, cut out a cookie and transfer to prepared baking sheet. Using a 3/4-inch cookie cutter cut out eyes from scraps. Using the small end of a 1/2-inch round pastry tip, cut out center of each eye, creating rings. Place on cookie. Return cookie to freezer to chill, about 15 minutes. Repeat with remaining dough. The scraps can be rerolled once.
- Bake until edges are golden, about 12 minutes, rotating halfway through. Using a pizza cutter or a sharp knife, cut cookies into desired puzzle shapes. Leaving intact, transfer baking sheets to wire racks until cool.
- Divide royal icing among four bowls, and tint one batch black, one yellow, and one blue; leave one white. Decorate cooled cookies with royal icing using the #1, #3, and #4 round Ateco tips. Separate the puzzle pieces once the cookies are decorated, but before the icing hardens.
EASTER EGG COOKIES
This year your decorated Easter eggs could be plump cookies--a treat that will delight children and adults alike. You bake light-textured cookies shaped like eggs, glaze 1/2 of the cookies with lemon icing and 1/2 with chocolate, then decorate all of them with the colored icing you can buy in tubes or pressurized cans.
Provided by EIDT
Time 3h55m
Yield 20
Number Of Ingredients 16
Steps:
- Cream powdered sugar and butter for cookies in a bowl with an electric mixer until smooth. Add eggs, 1 at a time, beating well after each addition. Stir in lemon zest.
- Combine sifted flour with baking powder and salt. Sift again, then add to the butter mixture alternately with the milk, stirring after each addition until just combined. Cover and refrigerate at least 2 hours or overnight.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
- Remove cookie dough from the refrigerator. Lightly dust your hands with flour and roll 2 tablespoons dough between your palms into a 3-inch long cylinder with tapering ends. Place 2 inches apart on the prepared cookie sheet.
- Bake in the preheated oven until cookies are a pale straw color, about 12 minutes. Remove from the oven and immediately transfer cookies to wire racks. Allow to cool thoroughly, about 30 minutes.
- While the cookies are cooling, prepare icings. Combine powdered sugar, lemon juice, and warm water for lemon icing in one bowl, and combine powdered sugar, warm water, chocolate, and vanilla for chocolate icing in a second bowl. Stir both icings until smooth and thin enough to pour.
- Put waxed paper under the racks of cookies. Pour about 1 tablespoon lemon icing over a cookie, beginning in the center and continuing around the sides until cookie is evenly coated. Repeat to frost 1/2 of the cookies with lemon icing and the other 1/2 with chocolate icing. Scoop up an icing that drips on the waxed paper and stir into the remaining icing. Use extra icing as needed to coat cookies. Let icing dry until no longer sticky, about 30 minutes.
- Use tubes or pressurized cans of decorating icing to make your own fanciful design of flowers, geometric shapes, or Easter motifs.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 36.3 g, Cholesterol 31.3 mg, Fat 6.1 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 3.5 g, Sodium 76.6 mg, Sugar 23.4 g
EASTER EGG COOKIES
My mother started baking these cookies with me and my eight brothers and sisters when I was a child, and I carried on the tradition with our four youngsters when they were little. Now, my children are grown and can make these cookies with their own tots. -Barbara Neuweg, West Point, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and vanilla; mix well. Combine the flour, oats and salt; stir into creamed mixture. Divide dough into three equal portions. , Form 12 egg-shaped cookies from each portion. Place on ungreased baking sheets. Bake at 350° for 20-25 minutes or until set. Cool completely. , Combine glaze ingredients until smooth; spoon over cookies. Decorate as desired.
Nutrition Facts : Calories 126 calories, Fat 6g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 102mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
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EGG PUZZLE COOKIE RECIPE | LAND O’LAKES
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4/5 (1)Category Shaped, Cookie, Egg, DessertServings 24Calories 210 per serving
- Combine 3/4 cup butter, sugar, egg, 1 teaspoon vanilla and 1/2 teaspoon salt in bowl. Beat at medium speed until creamy. Add flour 1 cup at a time, beating at low speed and scraping bowl often, until mixture forms dough.
- Press dough evenly into 12x9-inch egg-shape on prepared pan. Bake 17-19 minutes or until edges are lightly browned. Remove from oven; immediately cut cookie into shapes, slightly separate cookie pieces along cut edges. Cool completely.
- Combine all icing ingredients in bowl. Beat at low speed until moistened. Beat at medium speed 2-4 minutes or until thickened and glossy. (If too thick, add additional tablespoon warm water.) Cover bowl with damp paper towel until ready to use or cover with plastic food wrap.
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