Time: 4 hours.
Complexity: easily
Quantity: 24 shaped cookies

These Easter cookies are made using the cut-and-dried method, where the dough is rolled into a cylinder and then sliced. You don't need any special cookie cutters. Simply tint the dough yellow, roll it into an oval or egg-shaped log, cut it, and insert a long orange string of dough inside to give each chick a beak. You'll only be able to cut the dough neatly without damaging the molds once it's thoroughly chilled in the freezer. Decorate the finished cookies with mini chocolate chips for the chicks' eyes. Decorate the eggshells with royal icing. Give the children bags of colored icing so they can decorate their own. The whole process is guaranteed to be a blast!

Ingredients:

• 2 and 1/4 cups of premium flour, plus extra for work
• 0.5 tsp baking powder
• 0.5 tsp salt
• 165 g butter, room temperature
• 2/3 cup granulated sugar
• 2 tsp vanilla extract
• 1 large egg category CO
• Orange gel food coloring, for the dough
• Yellow gel food coloring, for the dough
• 450 g powdered sugar
• 2 tbsp. dry egg white
• Pastel gel food coloring in 3 different colors, for decorating
• 48 mini chocolate chips
• Colored sprinkles (optional)
• Pastel decorative sugar (optional)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, chocolate chips (granules), powdered sugar, eggs

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Preparation:

Step 1
• Bake some cookiesIn a medium bowl, combine the flour, baking powder, and salt. In a large bowl, beat the butter and sugar with an electric mixer on medium-high speed until light and fluffy, 3-5 minutes. Then beat in the vanilla and egg. Reduce the mixer speed to low and add the flour mixture, mixing just to combine.
Step 2
• Transfer 1 tablespoon of the dough to a small bowl and add 1 drop of orange food coloring. Stir with a spoon until bright orange. Add 0.5 teaspoon of yellow food coloring to the remaining dough in the large bowl and mix on low speed until bright yellow. Place both doughs on a baking sheet and refrigerate, uncovered, for about 20 minutes to set.
Step 3
• Roll the yellow dough into a cylinder 20 cm long and about 4 cm wide. Lightly press the top of the cylinder to create an oval or egg-shaped cross-section. Roll the orange dough into a rope 20 cm long. Shape it into a triangle, smoothing the sides (this is easy to do with a ruler). Place both types of dough on a baking sheet and freeze, uncovered, for about 20 minutes to firm up.
Step 4
• Cut the yellow log lengthwise, trimming off the top third to create two semicircles, one larger and one smaller. Make a small 0.3 cm deep slit along the length of the larger log in the center of the flat side. Carefully insert one of the pointed ends of the orange dough into the slit, being careful not to flatten the triangle. Place the smaller log on top and press to seal, then reshape the log into an egg-shaped section. Place in the freezer for about 1 hour to firm up the dough.
Step 5
• Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper.
Step 6
• Using a very sharp knife, trim 0.5 cm (1/4 inch) off each end of the log. Slice the cylinder into 24 cookies, each about 0.8 cm (1/4 inch) thick. Arrange the slices on the prepared baking sheets, spacing them about 2.5 cm (1 inch) apart. Bake, rotating the baking sheets halfway through, until the cookies are just beginning to brown on the bottoms, 10 to 12 minutes. Cool the cookies on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely.
Step 7
• Prepare the glazeIn a large bowl, combine the powdered sugar and dry egg whites. Add 5 tablespoons of water and beat with a mixer on medium-high speed until soft, glossy peaks form, adding an additional 1 tablespoon of water if necessary. Cover the bowl with a damp paper towel and plastic wrap until ready to use to prevent it from drying out.
  Exit: about 2 and 1/4 cups
Step 8
• When you're ready to decorate the cookiesTransfer about 0.5 cups of icing to a resealable plastic bag and snip a small hole in the corner. Pipe icing, drawing a thin border around the bottom half of each cookie and an outline of a cracked eggshell roughly in the middle of the cookie. Let set for a few minutes.
Step 9
• Thin the remaining icing with a few drops of water until it reaches a syrupy consistency. Transfer about 1 cup of the liquid icing to a resealable plastic bag. Divide the remaining liquid icing among 3 small bowls and tint each with pastel food coloring. Transfer each color to a separate resealable bag.
Step 10
• Snip off a corner of the white icing bag and pipe it into the eggshell. Spread the icing with a small offset spatula or the back of a spoon. Use the white icing to attach two chocolate chips to each cookie to create eyes.
Step 11
• Snip off the corner of each bag of tinted icing and decorate the shells with different colors. Sprinkle with decorative sugar or colored sprinkles, if desired. Let the icing set completely, about 30 minutes, and serve.

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