Searching for a sweet and simple Easter treat? These will do the trick.
Help Aleteia continue its mission by making a tax-deductible donation. In this way, Aleteia’s future will be yours as well.
*Your donation is tax deductible!
After you finish dying the Easter eggs, try this sweet and easy recipe with the kids, made all the more fun with bunny and chick cookie cutters. Just tell the junior chefs to make sure the yummy glaze makes it onto the cookies!
Serves: 24 cookies
Preparation time: 20 minutes
Baking time: 12–14 minutes
Difficulty: easy
Ingredients:
For The Cookies:
1 cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
2 cups all-purpose flour, sifted, plus extra for dusting
2 tbsp cornstarch
½ tsp salt
For The Glaze:
2 cups of confectioners’ sugar
2 to 3 tbsp orange juice
1 tsp light corn syrup
yellow food coloring, natural, if possible
Method:
1. For the cookies: beat together the butter and sugar in a large mixing bowl until pale and fluffy, 2–3 minutes.
2. Add the egg and beat well to incorporate. Add the flour, cornstarch, and salt, and mix until a dough forms. Wrap the dough in plastic wrap and chill for 1 hour.
3. Preheat the oven to 350°F and line two large cookie sheets with parchment paper.
4. Divide the dough in half and roll each piece out on a very lightly floured surface to about a half-inch thickness. Using Easter animal-shaped cutters, cut out shapes from the dough.
5. Arrange the shapes, spaced apart, on the lined sheet and bake for 12–14 minutes until golden, and set before removing to a wire rack to cool before decorating.
6. For the glaze: sift the confectioners’ sugar into a mixing bowl. Mix in enough orange juice, as well as the corn syrup, to make a smooth, spreadable icing. Add more orange juice or corn syrup to thin out if needed.
7. Spread some of the icing over half of the biscuits and leave to set on a cooling rack. Color the remaining icing with a few drops of coloring, stirring well to mix evenly. Ice remaining biscuits with colored icing.
