Easter cookies recipe without eggs. France - lavender cookies

Easter is a celebration of traditions and rituals. Bake Easter cakes, brew cottage cheese easter, paint eggs with children, make Easter cookies. Go to church in the morning, gather the whole family at the festive table. Play a game whose dye is stronger. Exchange the obligatory triple “Christ is Risen!” Traditions and rituals.

What is accepted in your family? Surely there is something that comes from childhood, is especially pleasantly remembered and repeated from year to year now by you. However, if there are no such memories, it is never too late to invent them yourself. Easter cookies, for example, could very well be your own. family tradition: before Easter, in many families it is customary to bake many, many different and beautiful cookies! It decorates the table, it is distributed as gifts to children, they are regaled throughout all Easter holidays. It's warm, it's sincere and it's - yes, yes! It's about traditions.

Decide on an Easter cookie recipe and start your own Easter ritual this year. " magic food» has collected ideas from all over the world - choose what you like and be sure to bake. This is a special treat!

Poland - Mazurka holiday cookies

For Christmas, Easter and other occasions major holidays in Poland they bake mazurkas - simple but tasty homemade cookies that can be stored for quite a long time without staleness and without losing their taste.

Ingredients:

3 eggs;
1/3 tsp salt;
100-120 g of sugar;
150 g almonds;
150 g raisins;
30 g butter;
200 g flour;
1 tsp baking powder

Chop nuts into small pieces. Raisins are cut into 2-4 parts (small can not be touched).

Beat eggs with sugar, add flour with baking powder, salt. Mix, add nuts and dried fruits. Ready dough Spread in an even layer on a greased baking sheet (you can simply cover with parchment).

We bake for 20-25 minutes at a temperature of 180 degrees, cut into diamonds when hot. Cool, if desired, sprinkle with powdered sugar, almond petals, icing, etc.

Greece - koulourakia butter cookies

It's traditional shortbread With light fragrance cinnamon, almonds and oranges are prepared quite often in Greece, but at Easter it is a must and a must.

Ingredients:

200 g butter;
1 egg;
3/4 cup powdered sugar;
1/2 tsp almond essence;
2.2 cups flour;
1/2 tsp orange peel;
1/3 tsp cinnamon;
1/3 tsp salt.

softened butter rub with powdered sugar, add the egg, beat in a cream. Add zest, cinnamon, almond essence, salt. Mix, add flour. You should get a soft non-sticky dough.

We divide it into small balls, roll each into a tourniquet. We divide the tourniquet visually into three parts, fold it in a tight zigzag immediately onto a baking sheet. Bake at 170 degrees for 15 minutes.

Ready-made cookies can be sprinkled with powdered sugar if desired. Koulourakia is traditionally formed in a zigzag, but in some cases there is also an S-shape.

Malta - figoli Easter cookies

Traditional Maltese cookies with almond filling - figoli for Easter are baked in the form of fruits, animals, toys, children. The figurines are decorated with icing, decorated with chocolate. Sometimes sweet “pearls” are placed on cookies, complement chocolate eggs. Figolli are not small in size - usually up to 20-30 cm in diameter, which allows you not to limit your imagination when decorating pastries. A very chic holiday outfit!

Dough Ingredients:

350 g of sugar;
800 g flour;
400 g butter;
4 yolks;
zest of 1 orange.

Filling Ingredients:

3 proteins;
zest of 2 lemons;
600 g almond crumbs;
600 g of powdered sugar;
2 tbsp. l. orange juice.

Grind butter, sugar and flour in a bowl until crumbs are obtained, add zest. In the center we make a recess, pour the yolks, knead a soft, non-sticky dough. We round the resulting mass, divide it into 2 equal parts, wrap each in a bag and put it in the refrigerator.

Mix for filling almond crumb with powdered sugar, add zest, proteins and orange juice. Knead until a homogeneous mass.

Put the chilled dough on the work surface, cut out paired blanks. We put the first one on a baking sheet, spread the filling over the figurine - with a generous non-thin layer, leaving a distance of about 8-10 mm along the edge, cover with the second blank, press the edges. We make all the other cookies in the same way.

Bake in an oven preheated to 170 degrees for about 25 minutes - until golden color. Cool on a wire rack, then decorate with icing.

France - lavender cookies

By Easter, and often just like that in France, shortbread cookies with lavender are baked - very fragrant, crumbly. It is quite simple to prepare, but at the same time it has a delicate elegant taste.

Ingredients:

150 g of sugar;
200 g butter;
340 g flour;
100 g of starch;
2/3 tsp soda;
2/3 tsp salt;
1 tsp dried lavender.

pour lavender a small amount boiling water.

Rub the butter with sugar, add soda and salt, add starch and flour. Drain the water from the lavender flowers, squeeze them lightly and transfer to a bowl. We knead the dough, collect it into a ball, wrap it in a film and put it in the refrigerator.

After an hour, divide the dough into balls the size of Walnut, spread on a baking sheet, press each with the palm of your hand, slightly flattening. Bake in an oven preheated to 180 degrees for about 15 minutes.

Israel - coconut cookies

According to tradition, the Israelis do not eat leavened dough during the Passover (Pesach) period, so they use either matzo flour for baking, or do without it at all. coconut cookies without flour - just the second option. Simple, fast, tasty and fragrant.

Ingredients:

1 cup of sugar;
3 glasses coconut flakes;
4 egg whites;
2 tbsp. l. potato starch.

In a bowl of sufficient volume, beat the egg whites in a tight foam. Gradually introduce sugar. At the end, carefully add starch. Turn off the mixer and mix in the coconut flakes by hand.

On a parchment-lined baking sheet, spread the slides from the protein-coconut mass with a spoon. If necessary, bake a beautiful holiday cookies it is better to put the dough through pastry bag.

Coconut cookies are baked at 160 degrees for about 30 minutes.

England - Somerset Easter Cookies

Sedgemoor Easter Cookies, which are made in almost every home in the UK for Easter, are filled with flavors. From the basket in which it is stored, it is impossible to tear yourself away! By the way, they serve it in portions - tying three cookies with twine, which symbolize the Holy Trinity.

Ingredients:

110 g butter;
225 g flour;
1/2 tsp cinnamon;
1 tsp vanilla essence;
1/3 tsp nutmeg;
1/4 tsp star anise;
1/4 tsp allspice;
1/3 tsp cardamom;
2 tbsp. l. cognac;
1 egg;
1/2 tsp salt;
110 g of powdered sugar;
110 g blackcurrant.

My berries, dry, pour cognac and vanilla essence. Leave for 10 minutes, then add a lightly beaten egg.

Sift spices, salt and flour. Mix with powdered sugar, add grated frozen butter. Stir, then add the currants and quickly knead the dough - not quite homogeneous, but equally moist, not sticky. Rounding, wrapping in cling film, remove for 1-1.5 hours in the refrigerator.

We roll out the chilled dough between two sheets of parchment paper, cut out cookies with a round mold with a diameter of 5-6 cm. We remove the excess dough, collect the scraps again into a ball and put it in the refrigerator, so that we can roll it out again into a layer and cut out the cookies.

Bake in an oven preheated to 180 degrees for about 15 minutes. Gently and delicately transfer to a wire rack and cool to room temperature.

Armenia - Easter cookies with dried apricots

Easter cookies with dried apricots are rich in taste, rich homemade baking, which pleases with both excellent filling and pleasant decor. Very cozy and family-friendly, before Easter it is baked in large quantities and usually by the whole family.

Ingredients:

500 g of cottage cheese;
3 cups flour;
200 g butter;
200 g dried apricots;
1/2 tsp salt;
1 tsp soda;
2/3 cup sugar;
1 protein;
200 g of powdered sugar;
colorful sugar decor.

We mix cottage cheese, butter and sugar into a homogeneous mass. Add salt, soda and flour, knead the dough, round and hide in the refrigerator for an hour.

We prepare the filling - pour boiling water over dried apricots, leave for 5 minutes, after which we drain the water well, dry the berries, twist through a meat grinder.

We divide the prepared dough into balls the size of a walnut, flatten each one, put a little stuffing on the cake, wrap it up. We spread on a baking sheet with a seam down, bake at a temperature of 180 degrees for about 15 minutes.

We cover the cooled cookies with protein mixed with powdered sugar, sprinkle with colored sugar decor. Another option for sculpting and design is in the photo.

Germany - Easter Bunny Cookies

With the general trend towards international integration and the advent of the Internet in our lives, it is often difficult to determine the original home of a recipe. Cookie " Easter Bunnies» can equally be a representative of the cuisine of any other European country– not only Germany. However, it is here that in the pre-Easter period, the stalls in huge number begin to fill up with colorful hares, delicious and endlessly loved by both children and adults. Shall we try cooking?

Ingredients:

500 g flour;
200 g butter;
250 g of powdered sugar;
2 eggs;
1 tsp vanilla essence;
1/2 tsp soda;
1/2 tsp salt.

Whisk butter at room temperature with powdered sugar, add salt and soda. Add eggs one at a time, beat until lush foam. Gradually add flour, knead a smooth, non-sticky dough. Round, wrap in a bag, hide for half an hour or an hour in the refrigerator.

Roll out the prepared dough into a thin layer of the same thickness. Cut out figures from the dough with a cookie cutter in the form of hares. If there is no suitable mold, we make a paper template, apply it to the dough and cut it out sharp knife desired contours.

Bake cookies at 160 degrees for about 15 minutes. Cool down.

We decorate the finished cookies with colored icing (purchased or home cooking). If desired, the hares can simply be poured over with melted chocolate and sprinkled with colorful sugar decor.

Ukraine - puff Easter bunnies

Kids love cookies, but kids love stories even more. In many regions of western Ukraine easter stories tell the rabbits that caring motherly hands bake especially for the holidays. Of course, home baking is built on home test, But modern housewives have the luxury of choosing - and therefore, as an alternative, we suggest you use ready-made puff pastry.

Ingredients:

1 pack of puff pastry without yeast;
2 tbsp. l. any thick jam;
raisins, almond petals for decoration.

Defrost the puff pastry, unfold it, roll it out slightly if necessary. Lubricate the entire area with jam. If desired, add a little sugar, cinnamon, orange zest. Jam can be replaced with a grated mixture of poppy seeds and raisins.

Roll up the dough into a roll. We cut portioned pieces up to 1.5 cm thick. Next, we collect rabbits: for each cookie, you need two pieces of roll, the first is the muzzle, the second is the ears. We put the first piece flat and leave it as it is, unfold the second, fold it in half, then in half again, but not completely - we got ears. We attach them to the muzzle. From raisins or chocolate drops we form the eyes and nose, almond petals- rabbit teeth.

Bake in an oven preheated to 200 degrees for 20 minutes. Transfer carefully to a wire rack and serve.

10 Easter cookie decorating ideas:

Using a paper template, cut out a chicken and a dozen eggs. Having painted cookies with multi-colored glazes, you will get a wonderful Easter composition.
Buy children tubes with ready-made confectionery glazes and bake cookies oval shape- having shown imagination, kids can paint cookies in the form of Easter eggs and Easter eggs.
Volumetric cookies in the form of ellipses can be easily turned into Easter bunnies - it is enough to mark the ears with scissors, make eyes and a nose from improvised products.
Easter cookies-fried eggs look beautiful on the festive table: rather big round blanks are baked, halves of peaches are laid out in the center of each, the rest of the area is filled with icing.
Cookies in the form of an egg with a surprise inside can be baked in this way: cut out four identical blanks with an oval-shaped template, in two we cut the inner perimeter of the oval shape. Baking - two full "eggs", two - a rim. With the help of icing, we begin the assembly: a full egg, a rim, another rim, put a small souvenir or sugar decor in the middle, close it with a full egg, decorate.
Biscuits can be baked in a muffin tin. After baking, form the inside of each cookie, removing the excess, and decorate everything like miniature baskets with sweets - multi-colored dragees, raisins, nuts.
Easter cookies can be made on a stick - immediately after baking, you need to insert a barbecue stick into each cookie. Children like these “chupa-chups” like crazy!
Sets of cookies in the form of Easter eggs and Easter cakes look beautiful. The work is not difficult, but effective.
Do you like garlands? edible decorations- a rather controversial topic, however, if you do not see anything wrong with decorating the kitchen with cookies, make a small hole in, say, Easter eggs or chickens before baking. Having threaded a ribbon into products, you will get an excellent garland.
If you decide to assemble a basket of cookies (according to the principle gingerbread house using icing) and fill it with Easter eggs, you will have the most beautiful Easter table decor!

Easter is the best reason to gather at the same table with your family, to warmly congratulate relatives and friends, call old friends, congratulate a lonely neighbor. May your holiday be filled with spiritual communication, beautiful decor, delicious Easter cakes, velvet cottage cheese desserts, bright krashenki and incredibly exquisite Easter cookies! Enjoy yourself and treat your friends - and then your Easter will definitely be colorful, colorful, sincere and generous!

On the eve of the bright holiday of Easter, we have a recipe for creating gingerbread cookies in the shape of an egg and a master class on decorating it. Such Easter cookies can become not only a decoration holiday table but also a great gift for Easter.

For the Easter cookie dough you will need:

* flour - 1.25 kg;

* dark honey- 500 gr.;

* butter (fat content 82.5%) - 360 gr.;

* Brown sugar- 250 gr.;

* peeled ginger root - 50 gr.;

* cocoa powder without sugar - 50 gr.;

* yolk - 2 pcs.;

* zest of 1 orange and 1 lemon;

* rum - 3 tablespoons;

* baking powder - 2 tsp;

* ground cinnamon- 2 tsp

* ground cloves - 1-2 tsp;

* ground cardamom - ½ tsp;

* anise seeds - ¼ tsp;

* salt - ¼ tsp.

To prepare the glaze you will need:

* powdered sugar - 200-230 gr.;

* protein 1 pc.;

* lemon juice - ½ tsp;

* a bag with a hole of about 1.5 mm.

To make egg shaped cookies you will need:

To prepare the dough, you will need to put butter, honey and sugar in a separate container. Heat (not boiling) everything in a water bath, stirring constantly until the sugar is completely dissolved.

When the sugar is completely dissolved - you need to add all the spices, cocoa, lemon and orange peel. Mix everything, remove from heat and leave to cool (to a temperature of + 68 ° C).

Next, sift the flour, salt and baking powder into another bowl. After the mixture has cooled, add half the flour and knead the dough thoroughly. Cool slightly, then add rum, yolks and knead the dough well with your hands. The rest of the flour should be introduced gradually, and do not try to knead the entire amount. The dough should be quite dense, but elastic (even slightly sticky).

Wrap tightly in cling film, giving it the shape of a ball, and put it in the refrigerator for 6-8 hours.

The oven must be preheated to 220-240°C. Line a baking sheet with baking paper.
Roll out the dough on a floured work surface to a thickness of about 3-5 mm. Then cut out shapes from the dough using cookie cutters.

Carefully transfer the figures to a baking sheet and bake for 7-9 minutes in a preheated oven. When the cookies have risen slightly and browned around the edges, they are ready.

It is advisable to bake cookies a day before decorating. To prepare the glaze - whisk the protein with lemon juice, gradually pouring in the sifted icing sugar. If the mass hangs slightly from the whisk, but does not flow, the glaze is ready. Do not beat the protein mass too intensively, otherwise the icing will bubble.

Decorate cookies with icing:

To decorate Easter cookies, you will need icing of two consistencies - more liquid for pouring and thick for applying a contour.

The process is shown in the photo below. First you need to apply thick glaze contour, the lines of which should be even and uniform in thickness (Fig. 1).

After the contour has dried, you can proceed to the openwork painting. To do this, draw with thick glaze parallel lines of the same thickness with a distance between them approximately equal to their thickness (Fig. 2).

We will color the other part of the cookies, for which the thick icing needs to be diluted with lemon juice to the desired consistency. In this case, the glaze should not spread. So that the consistency of the glaze does not turn out to be too liquid - add one drop at a time, stirring constantly (Fig. 3).

Fill the dried contour with diluted icing-fill (Fig. 4). Then create a drawing, for which you will need dyes + glaze that is thicker than the background fill. Drop in the desired place and draw lines with a toothpick to create a pattern (Figure 5-6).

Draw a “frill” along the edge of the contour with thick glaze, which will give the picture completeness and hide all the irregularities (Fig. 8).

Decorate the pattern on the cookie with lace fringe in the center and along the edge (Figure 9-10).

After the glaze mesh has dried, you need to fill the desired cells with drops of thick glaze, following a well-thought-out scheme (Fig. 11-12).

Mix powdered sugar with butter. Add the egg to the resulting mass.

Gradually adding the sifted flour to the butter-egg mass, knead the dough. From the resulting soft dough We form a ball, wrap it in cling film and send it to the refrigerator for 30 minutes.

After 30 minutes, we take out the dough and roll it into a layer 0.5-1 cm thick. Using a cookie cutter or a paper stencil, cut out cookies in the form of Easter. We put the cookies on a baking sheet covered with baking paper, and send them to the oven preheated to 180 degrees for 15-20 minutes.

Take out of the oven and let cool.

To prepare the glaze in egg white, beaten with a fork until light foam, add 1 teaspoon of powdered sugar, rubbing each time until smooth, pour in lemon juice in the middle of cooking (icing should not be very liquid, as it will spread over pastries). You can add food coloring to the frosting if you like.

The resulting glaze is placed in cream injector or bag, put on the cooled cookies. Decorating Easter cookies sugar sprinkles and let the frosting dry.

Ginger cookie- recipe
From this dough, you can cook not only cookies, but also gingerbread cookies.

What do you need: (for the test)

1.25 kg flour
500 g dark honey or herbs
360 g butter ( fat content 82.5%)
250 g brown sugar
50 g peeled ginger root
50 g unsweetened cocoa powder
2 yolks
1 orange ( peel)
1 lemon ( peel)
3 art. l. Roma
2 tsp baking powder
2 tsp ground cinnamon
1-2 tsp ground cloves
1/2 tsp ground cardamom
1/4 tsp anise seed
1/4 tsp salt

For glaze:

200-230 g powdered sugar
1 protein
1/2 tsp lemon juice

What to do:

Prepare the dough. Put honey, sugar and butter in a separate container. Put on water bath and heat, stirring constantly, until the sugar is completely dissolved. The mixture should not boil.

When the sugar dissolves, add all the spices, cocoa powder, orange and lemon peel. Stir and remove the container from the water bath, let the mixture cool down to a temperature not lower than +68°C.

Sift flour, baking powder and salt into another bowl. When the mixture has cooled down a bit, add some of the flour and knead the dough thoroughly. Cool a little again, and then add the yolks, rum and knead the dough well with your hands.

Add the rest of the flour into the dough gradually. No need to strive to mix in all the flour. The dough should be dense and elastic. It will be slightly sticky. Gather the dough into a ball, wrap in cling film and refrigerate for 6-8 hours.

Preheat oven to 220-240°C. Line a large rectangular baking sheet with baking paper.
Roll out the dough into a layer 3-5 mm thick on a work table sprinkled with flour, ( or opposite). Cut out shapes from the dough using cookie cutters. Transfer the figurines to a baking sheet.

Cookies can be cut out in another way: roll out the dough on a baking sheet, cut out figures, and then remove excess dough from the baking sheet. Thus, the cut cookie will not be distorted.

Bake cookies in preheated oven for 7-9 minutes. Be careful not to overdo it. Ginger cookie ( like gingerbread) does not become dense and crispy during baking. If the cookies have risen slightly and browned around the edges, they are ready.

Take the tray out of the oven. Let the cookie cool, then remove it and spread it out in a single layer on flat surface so that it does not deform.
If the finished cookies run a little around the edges during baking, cut off the bumps with a knife while the cookies are warm.

Cookies are best baked the day before decorating: ready-made cookies can be wrapped in parchment or cling film.

Prepare frosting. In a clean bowl, whisk together the egg white and lemon juice, gradually add the sifted icing sugar and stir in. The frosting is ready when protein mass hangs from the whisk, but does not flow. Do not beat the protein too intensively: the icing will be saturated with air and will bubble.

Decorate cookies with icing.

How to decorate cookies - master class

Tatyana Khromushina, an art culinary specialist, decided to use two contour technologies to decorate Easter cookies - openwork decor and drawing with liquid glaze. Therefore, we apply on the cookies along the contour for each pattern.

What do you need:
Glaze thick consistency for contour ( consistency like the contour of children's stained glass paints).
Glaze of not very thick consistency for internal filling of the contour.

To work with icing, you first need a bag, and a rather rigid one. It can be made from a polyethylene file. Any clean tubes that are comfortable and suitable in diameter will also work. The correct opening diameter of the bag is about 1.5 mm. It is convenient to close the bag with a clerical clip. If you are using a tube, cut off the end, rinse thoroughly and close with a clip. Glaze should be stored in the most airtight containers, otherwise it will dry out quickly.

What to do:
1.

2. When the contour is completely dry, proceed to the openwork painting. With the same thick glaze, draw even, strictly parallel lines of the same thickness. The distance between the lines should be approximately equal to their thickness. This is the bottom layer of the openwork mesh.

3. When the icing seized ( if it is the right consistency, it will take about 10 minutes), draw upper layer openwork mesh. The thickness of the lines and the distance between them should not differ from the bottom layer.

4. Let the glaze mesh dry. Now fill the desired cells with droplets of thick glaze, following the selected pattern ( you can take any pattern of textile lace).

5. Decorate the pattern with a lace fringe: along the edge between each two points of glaze, put another one in checkerboard pattern. If there is room left, the fringe can be made longer.

6. Another version of the fringe is made from drops of glaze, carefully pulled down with a wooden toothpick.

Drawing by liquid glaze(enamel):
1. Outline with thick glaze. The contour line should be even and uniform in thickness.
2. Dilute thick frosting to desired consistency lemon juice. The frosting should drip, but not run. If the glaze is diluted too much, it will not dry well, and when dry it will become transparent. Therefore, to give the glaze-filling the desired consistency, lemon juice is added to it one drop at a time, constantly stirring.

3. Apply the diluted icing-fill inside the dried contour.

4. Drip the icing for the design on the background in the right places. Its consistency should not be as thick as the outline, but thicker than the background fill. Draw lines with a toothpick to create a pattern.

5. Draw a “frill” along the edge of the outline with thick glaze: it will complete the drawing and hide the bumps.

Best Cookie Recipes by step by step instructions with photo

Easter cookies

5 o'clock

380 kcal

5 /5 (1 )

For those who lovingly prepare holiday Easter treats and get creative with their cooking, here are a few best recipes very beautiful and delicious Easter cookies. IN Holy holiday On Easter, it is customary to give it to children, friends, relatives and decorate the festive table with them.

Easter egg cookie recipe

I love making Easter egg cookies. They turn out crispy, with a pleasant, delicate, vanilla flavor. But the most interesting - creative process their embellishment. Each cookie is unique, unique and one of a kind. The icing itself is sweet, so you can reduce the amount of sugar in the dough a little if you don't like it too sweet. But if you do not cover all the cookies with icing, then you can leave it as indicated in the recipe.

Kitchen appliances:

a large bowl to knead the dough;
mixer;
a sieve to sift flour;
food film;
parchment paper;
rolling pin;

scissors and paper or Easter egg-shaped cookie cutters;
wire rack for cooling cookies;
silicone spatula;
4 plates for making glaze;
pastry bags or plastic bags.

Ingredients:

For test:

For the white frosting:

Step by step recipe

Prepare all the ingredients needed for the test. Remove the oil in advance, it should be softened. Put soft butter into a bowl and beat it with a mixer. Add sugar and vanilla sugar and continue beating.
Then add the egg and continue to work with the mixer a little more.
Mix half a teaspoon of salt and a teaspoon of baking powder into the flour.
Sift the flour mixture through a sieve directly into the bowl with the beaten butter, egg and sugar.
Mix the dough in a bowl.
Then dust the table with flour and knead it with your hands. It should be thick and oily. When the dough stops sticking to your hands, shape the dough into a ball, wrap it with cling film and refrigerate for two hours.
Take out the dough. After being in the refrigerator, it will become heavy and elastic. Turn on the oven at 180°C.
cut with a knife small piece dough (about 1/4 part). Cut off two sheets of parchment paper. Put a cut piece of dough between them and roll out, moving from the center to the edges. Roll out the dough to a thickness of 2 mm.
If you have cookie cutters, use them. If not, make a cookie cutter out of paper. For example, in the form of an egg. Cut out a square from paper, draw an egg on it. Cut it out with scissors. Lay the stencil on the rolled out dough and carefully cut out the blank under the cookie with a wooden stick or a small knife.
Line a baking sheet with parchment paper and place dough pieces on it with a knife. Correct, trim the testicles from the dough with your fingers. Fill the whole pan with them.
Place the cookie sheet in the preheated oven for 10-15 minutes. As soon as the edges of the cookies turn brown, they can be removed from the oven.
Remove cookies from oven and place on wire rack. Make cookies in the same way with the remaining dough. Roll out the dough carefully, try to make it the same thickness, because more thin dough will burn.

Glaze

Once the cookies are done, it's time to start frosting. Separate the protein from the yolk. All you need for the frosting is egg whites. Beat it at a low mixer speed into foam. This can also be done with a whisk or a fork.
Sift 150 grams of powdered sugar into the protein and add a teaspoon of lemon juice.
The more powdered sugar, the thicker the glaze becomes. Mix everything with a spatula to get a beautiful homogeneous white mass of consistency. thick sour cream. Rub it well with a spatula. This will be the base for the frosting.
At this stage, you need to add dyes. Divide 2 tablespoons of frosting base into 4 bowls.
Open the dye sachet and add some to white base. Stir with a fork. You can adjust the color - make it more or less saturated.
Choose the colors you like and make 4 frosting colors. Leave in a separate bowl large quantity white bases.
Shift white icing in a pastry bag, and if not, then in a regular clean plastic bag. Cut the edge of the bag with scissors and make a small hole through which it is convenient to squeeze out the icing. Divide all dyes into bags.

Decorating cookies

Easter egg cookie recipe video

On this video wonderful recipe Easter cookies.

EASTER SUGAR COOKIES

classic sugar cookie with icing in the form of eggs - excellent easter dessert 😉

#Easter2016 #Easter

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Ingredients:

↝ Flour, 400 - 450 gr
↝ Egg.
↝ Butter (softened), 220 gr
↝ Sugar, 200 gr (less possible)
↝ Vanilla sugar
↝ Baking Powder, 1 tsp
↝ Salt, 1/2 tsp.

Protein glaze:

↝ Protein from one egg
↝ Powdered sugar, 150–180 gr
↝ Lemon juice, 1 tsp
↝ Food coloring

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2016-04-26T05:43:51.000Z

Easter Bunny Cookie Recipe

To make cookies Easter Bunnies” or “Easter Bunnies”, you will need special die-cuts in the shape of bunnies. Cinnamon and honey are added to the dough, so the bunnies are not only cute, elegant, festive, but also very tasty. When you bake such cookies on the eve of Easter, your house will be filled with the blissful honey-cinnamon aroma of baking.

Cooking time: 3 hours.
Servings: 5.