These festive cookies are loosely based on the Greek Easter specialty koulourakia. Use egg-shaped cookie cutters to create these Easter "eggs" (we ordered ours from H.O. Foose Tinsmithing Co.). Tint the frosting any color you like (or use several colors). Spread it onto the cookies, or spoon the frosting into a zip-top plastic bag, snip a small hole in one corner of the bag, and pipe the frosting in designs of your choice. The kids can help with the fun.
1 1/2 cups all-purpose flour (about 6 1/2 ounces)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg
2 cups powdered sugar
3 tablespoons fat-free milk
1/4 teaspoon vanilla extract
Food coloring (optional)
How to Make It
To prepare cookies, spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Beat in 1 teaspoon vanilla and egg. Add flour mixture, beating at low speed until blended.
Place dough between two sheets of plastic wrap. Roll dough to a 1/4-inch thickness. Chill 1 hour.
Preheat oven to 375°.
Cut dough with a 2 1/4-inch egg-shaped cutter. Place cookies on a baking sheet lined with parchment paper. Bake at 375° for 8 minutes or until edges of cookies are browned. Cool cookies 1 minute on pan. Remove cookies from parchment; cool completely on a wire rack.
To prepare icing, combine powdered sugar, milk, and 1/4 teaspoon vanilla; stir until smooth. Add food coloring, if desired. Stir well. Spread or pipe icing onto cookies.
Quick and easy to make. Perfect with coffee. I don't roll the dough out, but shape it like traditional koulourakia, or roll a tablespoon of dough into a 'rope', fold it in half and pinch the center into a bunny face, then flatten the ends into bunny ears. Very cute with pink icing in the ears and for the nose. This does not make quite so many cookies, so nutrition info should be considered accordingly.
Good, especially the first day. I followed the recipe exactly. The 10X sugar icing pushed the sweetness level over the top. A variation I will try next time is to use orange extract instead of vanilla and drizzle with melted bittersweet chocolate (instead of the 10X icing).
Let me start by saying that I hate baking. But with 3 ft. of snow on the ground I decided that making Valentine's day cut out cookies was just the thing for my 2 little ones. These taste great, nice texture. Dough is very sticky but if you add enough flour to make these workable, then the cookie tastes like cooked flour...not good eats. The key is to roll out the dough between the plastic wrap as advised and do your cut outs right on the plastic wrap. When you've removed all the cut outs and have the scraps remaining, then re-roll them out between plastic wrap again and chill until the first batch is baked. I would make these again since my family recipe is fat laden beyond belief and I just couldn't justify making them with such good reviews on these. In fact, I'm sending some home with my son's playdate they're so good.
I used the icing recipe to decorate sugar cookies (from a family recipe), and it was delicious. I doubled the recipe without any problems, and the icing was easy to work with. My 4-year old son loved making different colors with food coloring, and they were the perfect treat for his preschool class.
These cookies were easy to roll out and cut, and a tasty alternative to butter/fat-laden cookies. You won't know they are "Cooking Light" and neither will your guests. I used 1/2 t. vanilla extract and 1/2 t. almond extract. I also added a small amount of lemon zest to brighten up the flavor.
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