Easter butter cookies
SERVES
70
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
CUISINE
German
COURSE
Baking
Method
Line some baking sheets with parchment paper.
In a bowl, cream the butter, sugar and egg yolks. Beat until light and fluffy. Sieve and stir in the flour, turn out onto a board and knead the mixture until it comes together. Rest for 30 minutes in a fridge to firm up.
Mix the egg yolk and cream together for the glaze.
Preheat the oven to 160˚C/325˚F/Gas Mark 3.
Roll out the dough into scant 5mm (1/4 inch) approx. thick and stamp out into Easter shapes — bunnies etc.
Brush the top with glaze and scatter with sprinkles. Put on a baking sheet and bake for 15-20 minutes approx. making sure to keep an eye on them. Cool on a wire rack.
Ingredients
400g (14oz) soft butter
200g (7oz) sugar
5 egg yolks — save the egg whites for macaroons
500g (18oz) plain white flour
For the glaze:
1 egg yolk
2 teaspoons cream
sprinkles
Method
Line some baking sheets with parchment paper.
In a bowl, cream the butter, sugar and egg yolks. Beat until light and fluffy. Sieve and stir in the flour, turn out onto a board and knead the mixture until it comes together. Rest for 30 minutes in a fridge to firm up.
Mix the egg yolk and cream together for the glaze.
Preheat the oven to 160˚C/325˚F/Gas Mark 3.
Roll out the dough into scant 5mm (1/4 inch) approx. thick and stamp out into Easter shapes — bunnies etc.
Brush the top with glaze and scatter with sprinkles. Put on a baking sheet and bake for 15-20 minutes approx. making sure to keep an eye on them. Cool on a wire rack.
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