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Friday, 12 December 2014

Easter Dessert Recipe Egg Cookies

Easter Dessert Recipe Egg Cookies Biography

source(google.com.pk)

Ingredients

1 cup butter, softened

1-1/4 cups sugar

3 eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

3-1/2 cups all-purpose flour

1 teaspoon Baking Powder

Gear up for holiday bakingSupply your kitchen this holiday with baking powder and other kitchen essentials from ALDI. 1/2 teaspoon salt

ICING:

2 cups confectioners' sugar

1 tablespoon meringue powder

1/4 cup warm water

1/2 teaspoon almond extract

Liquid food coloring

Pastel organdy ribbon (1/4 inch wide), cut into 12-inch lengths, optional

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Nutritional Facts

1 serving (2 each) equals 199 calories, 7 g fat (4 g saturated fat), 42 mg cholesterol, 138 mg sodium, 31 g carbohydrate, trace fiber, 3 g protein.

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate 1 hour or until easy to handle.

Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. egg-shaped cookie cutter. Place 1 in. apart on lightly greased baking sheets. Make a hole for a ribbon by pressing a plastic straw 1/2-in. from the top of each cookie if desired.

Bake 8-10 minutes or until lightly browned. Remove to wire racks to cool.

For icing, sift confectioners' sugar and meringue powder into a large bowl. Add water and extract; beat on low speed until blended. Beat on high 5 minutes.

Fill a pastry or plastic bag with 1 cup of icing; cut a small hole in the corner of the bag. Outline each cookie with icing. Tint remaining icing with food coloring if desired. Add water, a few drops at a time, until mixture is thin enough to flow smoothly. Fill in the center space of each cookie, allowing the icing to spread to the outline. Let dry overnight.

Decorate with remaining icing. Store in airtight containers. Thread ribbon through holes, tie ends in a bow and hang on an Easter tree if desired. Yield: about 4-1/2 dozen.

Bake 8-10 minutes or until lightly browned. Remove to wire racks to cool.

For icing, sift confectioners' sugar and meringue powder into a large bowl. Add water and extract; beat on low speed until blended. Beat on high 5 minutes.

Decorate with remaining icing. Store in airtight containers. Thread ribbon through holes, tie ends in a bow and hang on an Easter tree if desired. Yield: about 4-1/2 dozen.