Decorated Easter Egg Cookies

🧂 Ingredients

• 4 oz unsalted butter

  (room temperature)
• 5 oz confectioner sugar

  (1 ¼ cups)
• ¼ teaspoon table salt
• ½ teaspoon vanilla extract
• ½ teaspoon lemon extract
• 1 large egg

  (room temperature)
• 7 ½ oz all-purpose flour

  (1 ½ cups, see note)
• 3 oz pasteurized egg whites

  (⅓ cup)
• 16 oz confectioner sugar

  (4 cups)

Instructions

• 1 Cream 4 oz unsalted butter with 5 oz confectioner sugar, ¼ teaspoon table salt,
  ½ teaspoon vanilla extract and ½ teaspoon lemon extract on low speed until
  softened and well combined. Increase the speed to medium high and mix for 1
  minute to slightly aerate (see note 1). Scrape the bowl and the beater. With the
  mixer running on medium-low, add 1 large egg and mix until incorporated. Add 7 ½
  oz all-purpose flour all at once and mix just until combined.
• 2 Dump the dough on to a floured surface and knead until all the flour is
  incorporated. Form the dough into a disc, wrap in plastic and refrigerate at
  least 1 hour or up to several days.
• 3 Preheat the oven to 350 °F. Line 2 half sheet pans with parchment paper.
• 4 Roll the dough on a lightly floured surface to ⅛" thick. Cut the desired shapes
  and set the cookies onto the prepared pans.
• 5 Re-roll and cut the scraps until all the dough is used up (See note 2). Bake
  until the edges are just beginning to brown and the dough is set. Cool on a wire
  rack before decorating.
• 6 Combine 3 oz pasteurized egg whites and half of the sugar in a mixing bowl. Beat
  (not whisk) on low speed until there are no lumps of sugar. With the mixer
  running, add the remaining sugar and mix until combined. Scrape the bowl.
• 7 Increase the speed to medium high and beat until the mixture is aerated and
  becomes whiter, 2 minutes (see note 3). Color as desired with paste color.
• 8 Pipe outline on each cookie, let the outline set, then flood with thin icing to
  fill in the shape. Pipe decorative details.

Nutrition Info