Recipes for "easter cookies"

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.

To make the cookies: Beat sugar and butter in a large bowl with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Stir in milk, oil, vanilla, and almond extract. Combine flour and baking powder; stir into milk mixture to form a dough.

Roll dough into 1-inch balls; roll the balls out on a lightly floured surface into 5-inch long ropes. Bring one end over the other, then underneath and through the middle, like a loose knot; place cookies 1 inch apart on the prepared cookie sheets.

Bake in the preheated oven until the bottoms of the cookies are golden brown, about 5 minutes on the bottom shelf, then 5 minutes on the top shelf. Transfer cookies to a wire rack to cool completely.

To make the icing: Beat confectioners' sugar, butter, vanilla, and almond extract with an electric mixer in a large bowl until smooth; beat in milk, one tablespoon at a time. Add food coloring and stir until well combined.

Dip cooled cookies upside down into the icing then sprinkle with candy sprinkles.

Melt butter in a small saucepan over low heat. Stir in sugar and water; continue stirring to dissolve sugar. Do not boil. Remove from heat and let cool slightly.

Measure flours into a large bowl. Add melted butter mixture, sesame seeds, yeast, cinnamon, mahleb, nutmeg, cloves, cardamom, and allspice; stir slowly for about 10 minutes to thoroughly blend ingredients. Cover the bowl with plastic wrap and leave dough in the bowl to rest for 1 hour.

Grease 3 baking sheets with cooking spray or line with parchment paper.

Pour rose water and orange flower water into a small bowl. Pour warm water into a second small bowl.

Transfer dough to a floured board or work surface. Pull off about 1 cup dough. Dip your fingers in warm water and knead dough for a few minutes; dip dough in flower water and knead again until dough is soft and pliable.

Use the palm of your hand to roll dough into a rope 12 inches long and 1 inch in diameter. Cut rope in half and make a wreath-shaped cookie with each piece, pinching the ends together. Place on the prepared baking sheets. Repeat with remaining dough. Cover cookies with a clean towel and place in the refrigerator, 8 hours to overnight.

Preheat the oven to 350 degrees F (175 degrees C). Remove baking sheets from the refrigerator and let come to room temperature while the oven preheats.

Bake cookies in the preheated oven until golden brown, about 15 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Beat butter and sugars together in a large bowl on medium speed until fluffy, about 5 minutes. Beat in eggs and vanilla extract. Add flour, salt, and baking soda and mix on low speed. Stir in milk chocolate candies.

Refrigerate dough for 1 hour for best results.

Scoop tablespoons of dough onto an ungreased cookie sheet. Flatten slightly with your palm.

Bake in the preheated oven until cookies are flattened and light brown, 8 to 14 minutes. Cool on the cookie sheet for a few minutes, then remove and place on a cooling rack.

Cream powdered sugar and butter for cookies in a bowl with an electric mixer until smooth. Add eggs, 1 at a time, beating well after each addition. Stir in lemon zest.

Combine sifted flour with baking powder and salt. Sift again, then add to the butter mixture alternately with the milk, stirring after each addition until just combined. Cover and refrigerate at least 2 hours or overnight.

Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.

Remove cookie dough from the refrigerator. Lightly dust your hands with flour and roll 2 tablespoons dough between your palms into a 3-inch long cylinder with tapering ends. Place 2 inches apart on the prepared cookie sheet.

Bake in the preheated oven until cookies are a pale straw color, about 12 minutes. Remove from the oven and immediately transfer cookies to wire racks. Allow to cool thoroughly, about 30 minutes.

While the cookies are cooling, prepare icings. Combine powdered sugar, lemon juice, and warm water for lemon icing in one bowl, and combine powdered sugar, warm water, chocolate, and vanilla for chocolate icing in a second bowl. Stir both icings until smooth and thin enough to pour.

Put waxed paper under the racks of cookies. Pour about 1 tablespoon lemon icing over a cookie, beginning in the center and continuing around the sides until cookie is evenly coated. Repeat to frost 1/2 of the cookies with lemon icing and the other 1/2 with chocolate icing. Scoop up an icing that drips on the waxed paper and stir into the remaining icing. Use extra icing as needed to coat cookies. Let icing dry until no longer sticky, about 30 minutes.

Use tubes or pressurized cans of decorating icing to make your own fanciful design of flowers, geometric shapes, or Easter motifs.

Gather all ingredients.

Prepare cookies: In a stand mixer fitted with a paddle attachment, beat sugar and butter on medium speed until light and fluffy, 2 to 3 minutes. Add egg and vanilla extract, and beat on medium speed until combined, 15 to 30 seconds.

Whisk together flour, baking powder, and salt in a medium bowl.

Gradually add flour mixture to sugar mixture with mixer speed on low, and beat until just combined, about 1 minute.

Divide dough into 2 discs and wrap each tightly with plastic wrap. Refrigerate at least 1 hour or up to 1 day.

When ready to bake, remove dough from refrigerator at least 10 minutes before rolling. Preheat the oven to 350 degrees F (175 degrees C). Line 2 large rimmed baking sheets with parchment paper or a silicon baking ma

Remove 1 dough disc from plastic wrap and place on a lightly floured surface. Roll dough out to 1/4-inch thickness and cut using desired  cookie cutters (such as egg, carrot, and bunny shapes).

Place on prepared baking sheets. Repeat with remaining dough, re-rolling dough scraps once or twice.

Bake cookies in the preheated oven until slightly golden,  8 to 10 minutes. Remove from oven and cool on baking sheets for 5 minutes.

Transfer to a wire rack and cool completely, about 30 minutes.

Prepare Royal Icing: In a stand mixer fitted with a whisk attachment, add powdered sugar and meringue powder and beat on low speed until combined, about 15 seconds. With mixer running on low speed, add water and vanilla. Gradually increase speed to medium-high, and beat until smooth, about 15 seconds. (Alternatively, whisk together powdered sugar, meringue powder, water, and vanilla in  a medium bowl until smooth.) A ribbon of icing falling from whisk should hold its shape on the  surface for 1 to 2 seconds. Add more water, 1 teaspoon at a time, if icing is too thick, or add more powdered sugar, 1 teaspoon at a time, if icing is too thin.

Divide 1/4 cup of icing into small bowls for each color (such as pink, blue, yellow, and green). Cover with moist paper towels or clean tea towels when not using to prevent drying out.

When colors are mixed, transfer icing into individual piping bags, and cut a 1/8-inch hole at the end (or fit with small round piping tips).

Pipe Royal Icing along the outer edge of each cookie to create a border.

Fill in cookie with remaining Royal Icing, and use an offset spatula or back of the spoon to spread icing to piped edge. Let stand until completely dry and set, about 1 hour.

If desired, decorate cookies with secondary colors and designs. Let stand until completely dry and set, about 30 minutes.

Preheat oven to 300 degrees F (150 degrees C).

Place pecans in a resealable plastic baggie. Crush the pecans into small bits. Read John 19:1-3

Put 1 teaspoon vinegar into a medium bowl. Read John 19:28-30

Add egg whites to the vinegar. Read John 10:10-11

Sprinkle salt into the egg whites. Read Luke 23:27

So far, the mixture isn't very appetizing. Add 1cup sugar. Read Psalm 34:8 and John 3:16. Beat with mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Read Isaiah 1:18 and John 3:1-3.

Fold in broken nuts. Drop by teaspoons onto parchment paper lined baking sheet. Read Matthew 27:57-60.

Place cookies in the oven close the door and turn the oven off. Read Matthew 27:65-66.

Go to bed. Read John 16:20 and 22.

In the morning open the oven and take out the cookies. Read Matthew 28:1-9.

Beat together cream cheese, margarine, and vanilla in a large bowl with an electric mixer until well combined. Add confectioners' sugar in batches, beating well after each addition. Dough will be very stiff.

Divide dough equally into 2 bowls. Stir peanut butter into one bowl and coconut into the other until incorporated.

Using your hands, mold dough into egg shapes and arrange them on cookie sheets. Place molded eggs in the freezer until frozen, 1 to 2 hours.

Melt together chocolate chips and shortening on top of a double boiler until smooth. Allow to cool slightly at room temperature.

Dip frozen eggs into melted chocolate mixture until completely coated. Place dipped eggs on wax paper-lined cookie sheets and return to the freezer to harden. Store eggs in the refrigerator.

Place pecans in zipper baggie and beat them with a wooden spoon or roll over them with a rolling pin to break them into small pieces. Set aside.

Put egg whites into a spotlessly clean standup mixer bowl. Add the salt. Beat on medium speed until soft peaks start to become visible and the egg white bubbles are very small and uniform, about 2 to 3 minutes.

Sally Vargas

Increase the speed to medium-high, and slowly add the sugar, a couple tablespoons at a time, to the egg whites. Continue to whip the eggs and sugar for a few minutes.

Then add the vinegar to the bowl. Increase speed to high and whip the egg whites until they fluff up and become glossy, and stiff peaks form when the whisk is lifted, 4-5 minutes.

Sally Vargas

Using a rubber spatula, gently fold in the pecan pieces.

Sally Vargas

Sally Vargas

that have been lined with parchment paper or a silicone mat.

Sally Vargas

Put the cookies sheet in the 300°F (150°C) oven, close the door and lower the heat to 250°F (120°C). Bake them for 25 minutes at 250°F (120°C), then turn the oven OFF. Leave them in the oven for 2 to 3 hours or overnight. When they are ready, they'll be crisp on the outside, and light and airy on the inside.

If they are a little marshmallowy or chewy on the inside, just let them dry out for a few more hours.

Preheat the oven to 350°F with a rack set in the middle. Lightly spray the cavities of a 24-cavity (or two 12-cavity) mini muffin pan with nonstick cooking spray.

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On a rimmed baking sheet, spread the pecans into an even layer. Transfer the baking sheet to the oven and toast the nuts at 350°F until fragrant and slightly darker in color, 10 to 12 minutes. Transfer the pan to a wire rack and allow the nuts to cool to room temperature. To speed up the process, the pecans can be transferred to the refrigerator for about 10 minutes or the freezer for about 5 minutes.

Once cool, set aside 24 pecan halves to top each cookie. Be sure to pick out the prettiest pecans!

Finely chop the remaining cooled pecans and set aside. You should have about 1 1/2 cups.

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Meanwhile, in a small bowl, whisk the flour, salt, baking soda, and baking powder to combine and set aside.

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To the bowl of a stand mixer fitted with the paddle attachment (or alternatively in a large mixing bowl using an electric handheld mixer), add the unsalted butter, light brown sugar, granulated sugar, and vanilla extract. Beat together on medium speed until fully combined and creamy, 30 to 45 seconds. Stop and scrape the bowl with a rubber spatula as needed.

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Add the egg to the bowl with the butter mixture and beat on medium speed, scraping the bowl as needed, until well combined, about 35 seconds. The mixture may look slightly separated or broken. This is okay.  It will come together in the following steps.

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Add the cooled and chopped pecans to the bowl with the butter mixture and beat on medium speed until the pecans are just evenly distributed, about 15 seconds.

Simply Recipes / Ciara Kehoe

Add the flour mixture to the bowl with the butter mixture and beat on low speed, scraping as needed, until just combined with no visible dry bits remaining, about 15 seconds. Use a rubber spatula to give the dough a good stir, scraping the bottom of the bowl, to ensure all of the flour mixture has been fully incorporated.

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Using a 1 1/2-inch scoop or tablespoon, divide the dough into heaping tablespoon portions to yield 24 portions of dough. Use your hands to roll each portion of dough into a ball.

Place a ball of cookie dough into each cavity of the prepared mini muffin tin. Do not press the dough down.

Oil your hands lightly if the batter is sticking to them as you shape the dough.

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Bake the cookies on the middle rack of the oven at 350°F, rotating halfway through baking, until the cookies are lightly golden and puffed slightly, 10 to 12 minutes. It’s okay if the cookies are just turning golden brown around the edges, but the tops should not be golden brown. This is a sign of overbaking.

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Remove the pan from the oven and set over a wire rack. Immediately, while the cookies are still hot, press an unwrapped Rolo with the wider base facing up into the center of each cookie.

You’ll see the chocolate get glossy as the heat from the cookie begins to melt it. Gently press a reserved toasted pecan half on top of the melty rolo. This helps keep the pecan attached to the cookie once it’s cooled.

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Let the cookies cool in the pan set over a wire rack until the cookie is slightly set up, about 2 minutes.

Carefully, holding the top of a cookie, twist to release it from the pan and transfer to a cooling rack to cool completely. If you find the cookie to be delicate and/or the chocolate to be moving around, allow the cookies to cool an additional couple of minutes.

The cookies should release from the greased pan with ease, but occasionally, there’s one finicky cookie. If you find a cookie isn’t releasing from the pan after being cooled for a few minutes, you can use a small offset spatula to help nudge the cookie out of the pan.

Allow the cookies to cool on the rack while you prepare the chocolate for drizzling, if using.

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Add the chopped bittersweet chocolate to a small microwaveable bowl. Microwave in 15-second intervals, stirring between each, until the chocolate is completely melted, about 45 seconds total.

For a cleaner, more uniform look, transfer the melted chocolate to a resealable plastic bag, plastic piping bag, or parchment cornet and snip a small opening off the corner. Alternatively, you can use a spoon to drizzle the chocolate.

Arrange the cookies on the rack so that the pecan halves are running vertically. Set the rack over a baking sheet or newspaper to collect any drips. Drizzle the chocolate over one half of each cookie at an angle so that the chocolate crosses the pecan on a diagonal. Sprinkle each cookie with a very light pinch of flaky sea salt, as desired.

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Allow the chocolate to set up slightly before serving. Serve the cookies completely cooled or while still warm and the chocolate and caramel is still gooey.

Store leftover cookies in an airtight container in a single layer or stacked with a piece of wax or parchment paper between the cookies for up to 4 days. I don’t recommend freezing the baked cookies.

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Simply Recipes / Ciara Kehoe