Holiday cookies are not just for Christmas. As the Easter bunny is busy delivering all the chocolate eggs, and chocolate bunnies, I’m sure the E.B. would be thrilled to see a plate of beautifully decorated Easter cookies waiting for him or her after all that hard work. Move over Santa…you’ve got some competition. Though technically, this recipe is the same base for a popular Christmas cookie, the Mailaenderli, the cut out shapes and eloquent pastel colors used to decorate are the obvious differences and are very representative for the Spring time of year.
I’ve always found getting the kids around the table to bake cut-out cookies was a great way to burn an afternoon. Kids retain so much, and they can channel their creative nature. Making cookies together is a definite tradition for us. Make them for friends, neighbors, or family, either way it’s a gift everyone enjoys receiving.
This year my daughter decided she wanted to make some pretty cookies for her school mates before the Easter holiday. She whipped up a batch of dough and began.
This is a timely recipe if you want to create edible art. Naturally, this is always the approach from the kids, as the prettier they are, the more prideful they are to give them as gifts. After the cooling, she made her separate bowls of natural-food coloring. Executing the actual decorating is a challenge and can be messy with out the proper decorating tools, but not everyone has those. To make things a bit easier, we filled small zip lock bags with each individual mixed color, then pierced a small hole in the corner. They serve as great icing bags, with half the mess.
- 3 large egg whites
- 3 cups confectioner sugar very fine
- 1 tsp vanilla
- Beat or whip until light and fluffy. Take out desired amounts and add color to smaller batches. Pipe in icing bag for best results. It takes about 15+ minutes to dry on the cookie for storage.
Icing must dry 30+ minutes before packing away.
Happy Easter, everyone