Pretty Pastel Easter Cookies
Duckie Ž
Servings: Makes 24-30 cookies
Comments:
It's fun to decorate these delicious sugar cookies. Use oval or egg
shaped cookie cutters for making Easter Egg shaped cookies, and
decorate with pastel colored sugars. Using decorating pens, make soft
spring- colored designs. Also, royal icing may be used for decorating
cookies.
Ingredients:
1 cup (2 sticks/8 oz/226g) unsalted butter, softened, at room
temperature
3/4 cup granulated sugar
3 egg yolks
1 piece vanilla bean, about 2 inches long*(see note below)
2 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
For Decoration and Icing:
Pastel colored sugars and decorating pens
Royal Icing-Optional (See Tip below)
Instructions:
In a bowl, using an electric mixer set on medium speed, beat together
the butter and sugar until light and fluffy, about 4 minutes. Beat in
the egg yolks one at a time, beating well after each addition.
Cut the vanilla bean in half lengthwise and, using a small, sharp
knife, scrap the seeds into the butter mixture. Mix well.
In a sifter, combine the flour, baking powder and salt. Sift the flour
mixture directly onto the butter mixture. Reduce the speed to low and
beat until well mixed.
Divide the dough into 4 equal portions. Shape each portion into a
ball, then flatten the balls into disks. Wrap in plastic wrap and
refrigerate overnight (The dough can be prepared up to 3 days ahead.)
Let it soften slightly at room temperature before continuing.
Position a rack in the upper third of an oven and preheat to 350
degrees F (180 C). Butter 2 large baking sheets.
On a lightly floured work surface, roll out a dough disk 1/4 inch
thick. Using cookie cutters, cut out desired shapes. Transfer the
cutouts to the prepared baking sheets. Gather up and reroll the scraps
and cut out more cookies. Repeat with the remaining dough disks.
Bake until the cookies are golden on the edges, about 8 minutes.
Transfer the cookies to wire racks and let cool completely. Decorate
the cookies as desired with colored sugars and decorating pens. Store
in an airtight container at room temperature for up to 1 week.
Makes 24 to 30 cookies, depending on cookie cutter size.
*Note: If you don't have a vanilla bean on hand, you may substitute it
with 1 tsp. vanilla extract or vanilla essence.