I hope you all had a wonderful Easter weekend. Ideally I would have liked to get this post up yesterday, but time got away from me. Since it is Easter Monday though, I’m not all that late.
I had decided a while back that I wanted to make decorated Easter cookies for the holiday (the decision was easily made after I got this egg cookie cutter from my local craft store.)
As opposed to Valentine’s Day when I used a package mix to make my decorated cookies, this time I was determined to make them from scratch. (While I do enjoy making things from scratch, rolled out cookies are among my least favorite things to make since I inevitably roll them out too thin or too thick which can lead to the baking time to be off which can then lead to a cookie that is inedible. Maybe it’s time to invest in some rolling pin rings.)
I opted to use the Roll-Out Cookie recipe on the back of the cookie cutter packaging since it didn’t require the dough to be refrigerated prior to rolling (I’m all about saving time whenever possible.)
To begin I mixed the flour, baking powder and salt in one bowl.
In the bowl of my stand mixer I beat together butter and sugar until it was light and fluffy and then added in vanilla and almond extracts and an egg.
I then incorporated the flour mixture into the butter mixture one cup at a time, mixing well after each addition.
It wasn’t long before the dough came together, which I then divided into two balls in preparation for rolling.
Once I rolled out my first ball and cut out the cookies I placed them on an ungreased cookie sheet and sprinkled them with Easter themed sprinkles. After baking for about ten minutes in a 350 F preheated oven they were done.
I baked my second batch without sprinkles since I was planning on decorating them with royal icing.
Once the cookies cooled completely I whipped up a small batch of royal icing.
And after some dyeing, dotting and sprinkling my cookies were done.
Along with Easter Egg Cookies I decided to make some actual Easter eggs. I haven’t dyed eggs in quite some time, but after seeing the directions for marbled eggs in a few different magazines this past month I decided I had to try it.
And this is what I ended up with. I really liked how the inside of the shell looked more than anything.
And if you’re curious about Easter Eggs and some fun facts about them check out this article that was in the USA Weekend newspaper magazine this past weekend. Here are a few of my favorites…
-Before those little dissolvable capsules, egg dyes were made from a variety of materials, including onion peels, tree bark, flower petals, and vegetable and fruit juices.
-The PAAS Dye Co. launched its popular product in the 1880s in Newark, N.J. The first packets contained five colors for 5 cents. The company now claims to sell more than 10 million kits annually (no longer just dyes, but also paints, stickers, glitter and more) and says that consumers use them to decorate 180 million eggs.
-Many Easter eggs aren’t actually eggs but are formed from chocolate. In Scotland, a popular treat sold in fish-and-chips shops is deep-fried chocolate eggs.
-“Easter eggs” are found in numerous videogames and movies. That’s a term for an inside joke or hidden message planted by the creator. The term was coined at Atari after a programmer put his name in a hidden room in the game Adventure, released in 1979.
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoons almond extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
Preheat oven to 350 F.
In mixing bowl, beat butter with sugar until light and fluffy. Beat in egg and extracts. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls.
On a floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 in. thick. Dip cookie cutter in flour before each use. Bake cookies on an ungreased cookie sheet 8-11 minutes or until cookies are lightly browned.