John Myers
Contents
show
Big Easter Cookies
The perfect big easter cookies recipe with a picture and simple step-by-step instructions.
Dough:
- 500 g Flour
- 250 g Butter
- 200 g Sugar
- 2 Eggs
- 1 Pck. Vanilla sugar
- 1 pinch Cinnamon
Frosting:
- 1 Protein
- 1 pinch Salt
- 200 g Powdered sugar
- Food coloring
- Water
- 4 size Cookie cutters (Tchibo)
Dough:
- Sift the flour into a bowl. Add the butter flakes, sugar, eggs, vanilla sugar and cinnamon. First knead everything vigorously with the dough hook of the hand mixer. Finally, knead everything into a smooth dough with your hands, wrap it in foil and put it in the refrigerator for at least 1 hour.
- Preheat the oven to 180 ° (convection 160 °). Line the tray with baking paper.
- Roll out the dough on a lightly floured surface to a thickness of 5 mm and cut out the motifs. Place with space on the baking sheet and bake on the middle rack for 15 minutes. You shouldn’t turn brown. Take out and carefully place on a grid together with the baking paper and let cool down. They are very fragile when warm.
Frosting:
- Beat the egg whites with the salt until they are very stiff. Gradually sift in the powdered sugar and continue to beat until a tough, pasty glaze is created. If this is too firm for you, stir in a little teaspoonful of water when coloring for the various motifs. Then paint and decorate the motifs as you like.
Annotation:
- I bought the beautiful, large cookie cutters from Tchibo (for “thin money”) and think that the finished cookies are a great size to give away.
Facebook Comments