EASTER CHICK COOKIES
Which comes first, the chicken or the egg? That's entirely up to you. Have little ones help decorate a few dozen of our lemon shortbread cookies with sanding sugar, sprinkles, mini chocolate chips, and candy. Then share them with your peeps at Easter dinner -- or any gathering you want to sweeten with these sure signs of spring.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 dozen cookies
Number Of Ingredients 9
Steps:
- Shortbread Cookies: Line 2 rimmed baking sheets with parchment. Whisk together flour and salt. In the bowl of a mixer fitted with the paddle attachment, beat butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until pale and fluffy, occasionally scraping down the sides of bowl, about 2 minutes more. Beat in vanilla. Add flour mixture, and mix on low speed, scraping sides if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
- Turn out dough, forming into 2 disks; wrap each in plastic. Refrigerate until firm, at least 1 hour.
- Preheat oven to 325 degrees. To create an egg shape, pinch one end of a 2 1/2-inch-tall oval cookie cutter. Roll out 1 disk to a 1/4-inch thickness; stamp out shapes. Reroll scraps. Repeat with remaining disk.
- Bake until firm and golden, 13 to 15 minutes. For flatter cookies, tap sheets on counter halfway through baking and again afterward. Let cool on wire racks.
- Lemon Icing: Stir together sugar and lemon juice. Add food coloring. Transfer to a small squeeze bottle. Outline cookies with icing 1/4 inch from edges, then fill in centers.
- Set up a candy bar and get creative with decorating. For the chicks: Dip an iced cookie in sanding sugar. Let dry; store in an airtight container up to 5 days. Dot candy sequins with icing; overlap to create feathers. Use orange sprinkles for feet, a candy heart for a beak, and upside-down mini chocolate chips for eyes. For the eggs: Lay orange or yellow sprinkles in a zigzag pattern halfway up an iced cookie. Sprinkle bottom with sanding sugar.
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Adam Aber
[email protected]These cookies were a waste of time.
Julius Rimmey
[email protected]Meh.
md rajob
[email protected]Not my favorite cookie recipe, but they weren't bad.
Lulzim Rrahmani
[email protected]Overall, I thought these cookies were pretty good.
Thijhesu Tobiloba
[email protected]I had a little trouble getting the cookie dough to the right consistency.
Kelly Thomas
[email protected]These cookies were a little too sweet for me, but my kids loved them.
shamila Kausar
[email protected]I love how these cookies turned out! They're so cute and festive.
Bhu Rey
[email protected]These cookies were a big hit with my family and friends. I will definitely be making them again.
Shemon Mirdha
[email protected]Delicious and easy to make!
Nubian Prince
[email protected]These cookies were perfect for Easter! They were so cute and festive, and they tasted great. I will definitely be making them again next year.
PATRICIA MARTINEZ
[email protected]I had a little trouble getting the cookie dough to the right consistency. It was a bit too sticky at first, but I was able to add more flour and get it to the right texture.
Tamara Willis
[email protected]These cookies were a little too sweet for my taste, but my kids loved them. I think I'll try reducing the amount of sugar next time.
The Alayya Collegiate
[email protected]I was really impressed with how well these cookies held their shape. I was able to decorate them without them crumbling or breaking apart.
Nabin Lama
[email protected]These cookies were delicious! The vanilla flavor was perfect, and the sprinkles added a nice touch of color. I will definitely be making these again.
Farid Uddin
[email protected]I loved how easy these cookies were to make. I was able to get my kids involved in the process, and they had a lot of fun. The cookies turned out great, and we all enjoyed them.
Mizeck Kapapa
[email protected]These Easter chick cookies were a hit with my family! They were so cute and festive, and they tasted delicious. I will definitely be making them again next year.