Video recipe: Easter cookies with icing. Easter cookies Recipes for Easter cookies with icing

Mix powdered sugar with butter. Add the egg to the resulting mass.

Gradually adding the sifted flour to the butter-egg mass, knead the dough. From the resulting soft dough we form a ball, wrap it in cling film and send it to the refrigerator for 30 minutes.

After 30 minutes, we take out the dough and roll it into a layer 0.5-1 cm thick. Using a cookie cutter or a paper stencil, cut out cookies in the form of Easter. We put the cookies on a baking sheet covered with baking paper, and send them to the oven preheated to 180 degrees for 15-20 minutes.

Take out of the oven and let cool.

To prepare the icing, add icing sugar to the egg white, beaten with a fork until light foam, 1 teaspoon each, rubbing each time until smooth, pour lemon juice in the middle of cooking (the icing should not be very liquid, as it will spread over pastries) . You can add food coloring to the frosting if you like.

The resulting glaze is placed in a confectionery syringe or bag, applied to the cooled cookies. We decorate the Easter cookies with sugar sprinkles and let the glaze harden.

Easter is a celebration of traditions and rituals. Bake Easter cakes, brew cottage cheese Easter, paint eggs with children, make Easter cookies. Go to church in the morning, gather the whole family at the festive table. Play a game whose dye is stronger. Exchange the obligatory triple “Christ is Risen!” Traditions and rituals.

What is accepted in your family? Surely there is something that comes from childhood, is especially pleasantly remembered and repeated from year to year now by you. However, if there are no such memories, it is never too late to invent them yourself. Easter cookies, for example, may well become your own family tradition: before Easter, it is customary in many families to bake many, many different and beautiful cookies! It decorates the table, it is handed out as gifts to children, they are regaled throughout the Easter holidays. It's warm, it's sincere and it's - yes, yes! It's about traditions.

Decide on an Easter cookie recipe and start your own Easter ritual this year. "Magic Food" has collected ideas from all over the world - choose what you like and be sure to bake. This is a special treat!

Poland - Mazurka holiday cookies

At Christmas, Easter and on the occasion of other major holidays in Poland, mazurkas are baked - simple but delicious homemade cookies that can be stored for quite a long time without staleness and without losing their taste.

Ingredients:

3 eggs;
1/3 tsp salt;
100-120 g of sugar;
150 g almonds;
150 g raisins;
30 g butter;
200 g flour;
1 tsp baking powder

Chop nuts into small pieces. Raisins are cut into 2-4 parts (small can not be touched).

Beat eggs with sugar, add flour with baking powder, salt. Mix, add nuts and dried fruits. Spread the finished dough in an even layer on a greased baking sheet (you can simply cover it with parchment).

We bake for 20-25 minutes at a temperature of 180 degrees, cut into diamonds when hot. Cool, if desired, sprinkle with powdered sugar, almond petals, icing, etc.

Greece - koulourakia butter cookies

This traditional shortbread with a light aroma of cinnamon, almonds and oranges is prepared quite often in Greece, but at Easter it is a must.

Ingredients:

200 g butter;
1 egg;
3/4 cup powdered sugar;
1/2 tsp almond essence;
2.2 cups flour;
1/2 tsp orange peel;
1/3 tsp cinnamon;
1/3 tsp salt.

Softened butter is rubbed with powdered sugar, add the egg, beat in a cream. Add zest, cinnamon, almond essence, salt. Mix, add flour. You should get a soft non-sticky dough.

We divide it into small balls, roll each into a tourniquet. We divide the tourniquet visually into three parts, fold it in a tight zigzag immediately onto a baking sheet. Bake at 170 degrees for 15 minutes.

Ready-made cookies can be sprinkled with powdered sugar if desired. Koulourakia is traditionally formed in a zigzag, but in some cases there is also an S-shape.

Malta - figoli Easter cookies

Traditional Maltese cookies with almond filling - figolli for Easter are baked in the form of fruits, animals, toys, children. The figurines are decorated with icing, decorated with chocolate. Sometimes sweet "pearls" are placed on cookies, supplemented with chocolate eggs. Figolli are not small in size - usually up to 20-30 cm in diameter, which allows you not to limit your imagination when decorating pastries. A very chic holiday outfit!

Dough Ingredients:

350 g of sugar;
800 g flour;
400 g butter;
4 yolks;
zest of 1 orange.

Filling Ingredients:

3 proteins;
zest of 2 lemons;
600 g almond crumbs;
600 g of powdered sugar;
2 tbsp. l. orange juice.

Grind butter, sugar and flour in a bowl until crumbs are obtained, add zest. In the center we make a recess, pour the yolks, knead a soft, non-sticky dough. We round the resulting mass, divide it into 2 equal parts, wrap each in a bag and put it in the refrigerator.

For the filling, mix the almond crumbs with powdered sugar, add the zest, proteins and orange juice. Knead until a homogeneous mass.

Put the chilled dough on the work surface, cut out paired blanks. We put the first one on a baking sheet, spread the filling over the figurine - with a generous non-thin layer, leaving a distance of about 8-10 mm along the edge, cover with the second blank, press the edges. We make all the other cookies in the same way.

Bake in an oven preheated to 170 degrees for about 25 minutes - until golden brown. Cool on a wire rack, then decorate with icing.

France - lavender cookies

By Easter, and often just like that in France, shortbread cookies with lavender are baked - very fragrant, crumbly. It is quite simple to prepare, but at the same time it has a delicate elegant taste.

Ingredients:

150 g of sugar;
200 g butter;
340 g flour;
100 g of starch;
2/3 tsp soda;
2/3 tsp salt;
1 tsp dried lavender.

Lavender pour a small amount of boiling water.

Rub the butter with sugar, add soda and salt, add starch and flour. Drain the water from the lavender flowers, squeeze them lightly and transfer to a bowl. We knead the dough, collect it into a ball, wrap it in a film and put it in the refrigerator.

After an hour, divide the dough into balls the size of a walnut, spread on a baking sheet, press each with the palm of your hand, slightly flattening. Bake in an oven preheated to 180 degrees for about 15 minutes.

Israel - coconut cookies

According to tradition, the Israelis do not eat leavened dough during the Passover (Pesach) period, so they use either matzo flour for baking, or do without it at all. Flourless coconut cookies are just the second option. Simple, fast, tasty and fragrant.

Ingredients:

1 cup of sugar;
3 cups of coconut flakes;
4 egg whites;
2 tbsp. l. potato starch.

In a bowl of sufficient volume, beat the egg whites in a tight foam. Gradually introduce sugar. At the end, carefully add starch. Turn off the mixer and mix in the coconut flakes by hand.

On a parchment-lined baking sheet, spread the slides from the protein-coconut mass with a spoon. If necessary, bake beautiful holiday cookies, it is better to deposit the dough through a pastry bag.

Coconut cookies are baked at 160 degrees for about 30 minutes.

England - Somerset Easter Cookies

Sedgemoor Easter Cookies, which are made in almost every home in the UK for Easter, are filled with flavors. From the basket in which it is stored, it is impossible to tear yourself away! By the way, they serve it in portions - tying three cookies with twine, which symbolize the Holy Trinity.

Ingredients:

110 g butter;
225 g flour;
1/2 tsp cinnamon;
1 tsp vanilla essence;
1/3 tsp nutmeg;
1/4 tsp star anise;
1/4 tsp allspice;
1/3 tsp cardamom;
2 tbsp. l. cognac;
1 egg;
1/2 tsp salt;
110 g of powdered sugar;
110 g blackcurrant.

My berries, dry, pour cognac and vanilla essence. Leave for 10 minutes, then add a lightly beaten egg.

Sift spices, salt and flour. Mix with powdered sugar, add grated frozen butter. Stir, then add the currants and quickly knead the dough - not quite homogeneous, but equally moist, not sticky. Round, wrap in cling film, put in the refrigerator for 1-1.5 hours.

We roll out the chilled dough between two sheets of parchment paper, cut out cookies with a round mold with a diameter of 5-6 cm. We remove the excess dough, collect the scraps again into a ball and put it in the refrigerator, so that we can roll it out again into a layer and cut out the cookies.

Bake in an oven preheated to 180 degrees for about 15 minutes. Gently and delicately transfer to a wire rack and cool to room temperature.

Armenia - Easter cookies with dried apricots

Easter biscuits with dried apricots are rich in taste, rich homemade pastries that please both with excellent filling and pleasant decor. Very cozy and family-friendly, before Easter it is baked in large quantities and usually by the whole family.

Ingredients:

500 g of cottage cheese;
3 cups flour;
200 g butter;
200 g dried apricots;
1/2 tsp salt;
1 tsp soda;
2/3 cup sugar;
1 protein;
200 g of powdered sugar;
colorful sugar decor.

We mix cottage cheese, butter and sugar into a homogeneous mass. Add salt, soda and flour, knead the dough, round and hide in the refrigerator for an hour.

We prepare the filling - pour boiling water over dried apricots, leave for 5 minutes, after which we drain the water well, dry the berries, twist through a meat grinder.

We divide the prepared dough into balls the size of a walnut, flatten each one, put a little stuffing on the cake, wrap it up. We spread on a baking sheet with a seam down, bake at a temperature of 180 degrees for about 15 minutes.

We cover the cooled cookies with protein mixed with powdered sugar, sprinkle with colored sugar decor. Another option for sculpting and design is in the photo.

Germany - Easter Bunny Cookies

With the general trend towards international integration and the advent of the Internet in our lives, it is often difficult to determine the original home of a recipe. Cookies "Easter Bunnies" can equally represent the cuisine of any other European country - not only Germany. However, it is here that in the pre-Easter period, the stalls in huge numbers begin to fill up with colorful hares, tasty and endlessly loved by both children and adults. Shall we try cooking?

Ingredients:

500 g flour;
200 g butter;
250 g of powdered sugar;
2 eggs;
1 tsp vanilla essence;
1/2 tsp soda;
1/2 tsp salt.

Whisk butter at room temperature with powdered sugar, add salt and soda. Add eggs one at a time, beat until fluffy. Gradually add flour, knead a smooth, non-sticky dough. Round, wrap in a bag, hide for half an hour or an hour in the refrigerator.

Roll out the prepared dough into a thin layer of the same thickness. Cut out figures from the dough with a cookie cutter in the form of hares. If there is no suitable mold, we make a paper template, apply it to the dough and cut out the desired contours with a sharp knife.

Bake cookies at 160 degrees for about 15 minutes. Cool down.

We decorate the finished cookies with colored icing (purchased or homemade). If desired, the hares can simply be poured over with melted chocolate and sprinkled with colorful sugar decor.

Ukraine - puff Easter bunnies

Kids love cookies, but kids love stories even more. In many regions of Western Ukraine, Easter stories are told by rabbits, which are baked by caring motherly hands especially for the holidays. Of course, home baking is based on homemade dough, but modern housewives have the luxury of choosing - and therefore, as an alternative, we suggest you use ready-made puff pastry.

Ingredients:

1 pack of puff pastry without yeast;
2 tbsp. l. any thick jam;
raisins, almond petals for decoration.

Defrost the puff pastry, unfold it, roll it out slightly if necessary. Lubricate the entire area with jam. If desired, add a little sugar, cinnamon, orange zest. Jam can be replaced with a grated mixture of poppy seeds and raisins.

Roll up the dough into a roll. We cut into portioned slices up to 1.5 cm thick. Then we collect rabbits: for each cookie you need two pieces of roll, the first is the muzzle, the second is the ears. We put the first piece flat and leave it as it is, unfold the second, fold it in half, then in half again, but not completely - we got ears. We attach them to the muzzle. From raisins or chocolate drops we form eyes and nose, almond petals - rabbit teeth.

Bake in an oven preheated to 200 degrees for 20 minutes. Transfer carefully to a wire rack and serve.

10 Easter cookie decorating ideas:

Using a paper template, cut out a chicken and a dozen eggs. Having painted cookies with multi-colored glazes, you will get a wonderful Easter composition.
Buy tubes of ready-made confectionery glazes for children and bake oval-shaped cookies - having shown imagination, kids can paint cookies in the form of pysanky and krashenok.
Volumetric cookies in the form of ellipses can be easily turned into Easter bunnies - it is enough to mark the ears with scissors, make eyes and a nose from improvised products.
Easter cookies-fried eggs look beautiful on the festive table: rather big round blanks are baked, halves of peaches are laid out in the center of each, the rest of the area is filled with icing.
Cookies in the form of an egg with a surprise inside can be baked in this way: cut out four identical blanks with an oval-shaped template, cut the inner perimeter of the oval shape in two. Baking - two full "eggs", two - a rim. With the help of icing, we begin the assembly: a full egg, a rim, another rim, put a small souvenir or sugar decor in the middle, close it with a full egg, decorate.
Biscuits can be baked in a muffin tin. After baking, form the inside of each cookie, removing the excess, and decorate everything like miniature baskets with sweets - multi-colored dragees, raisins, nuts.
Easter cookies can be made on a stick - immediately after baking, you need to insert a barbecue stick into each cookie. Children like these “chupa-chups” like crazy!
Sets of cookies in the form of Easter eggs and Easter cakes look beautiful. The work is not difficult, but effective.
Do you like garlands? Edible decorations are a controversial topic, but if you don't see anything wrong with decorating your kitchen with cookies, make a small hole in, say, Easter eggs or chickens before baking. Having threaded a ribbon into products, you will get an excellent garland.
If you decide to assemble a basket from cookies (like a gingerbread house using icing) and fill it with Easter eggs, you will have the most beautiful Easter table decor!

Easter is the best reason to gather at the same table with your family, to warmly congratulate relatives and friends, call old friends, congratulate a lonely neighbor. Let your holiday be filled with sincere communication, beautiful decor, delicious Easter cakes, velvet curd desserts, brightly colored eggs and incredibly delicious Easter cookies! Enjoy yourself and treat your friends - and then your Easter will definitely be colorful, colorful, sincere and generous!

On the Easter holiday, please your loved ones with bright, delicious Easter cookies: chickens, bunnies, painted eggs are the most interesting ideas.

English Easter cookies are extremely popular in the UK. For Easter, it is baked in almost every family, especially since at home it is prepared quite quickly and easily, as you will soon see by reading our step-by-step recipe with a photo.

The main feature of this English biscuit is the huge amount of spices in its composition, which make the aroma of baking simply incredible. And such an ingredient as blackcurrant berries gives the liver a pleasant slightly sour taste. In general, it tastes like something between shortbread and oatmeal, although it does not contain oatmeal at all.

Traditional English Somerset Easter cookies are usually served at the Easter table tied in threes, thereby alluding to the Holy Trinity. Usually it becomes a festive gift-compliment to guests.

wheat flour - 225 gr
butter - 110 gr
blackcurrant - 110 gr
powdered sugar - 110 gr for dough, 70 gr for decoration
egg - 1 pc.
cinnamon - ½ tsp
vanilla essence - 1 tsp
cognac - 2 tbsp.
milk - 2-3 tablespoons
salt - a pinch

We prepare the ingredients.

We put dry spices on the table. For 18 cookies, we need ½ tsp. a ready-made mixture of spices, which will include ground ginger, cardamom, nutmeg, star anise, cloves, allspice or white pepper. It’s okay if you don’t have some spices: you can replace them with your favorites or just skip them.

110 g of blackcurrant berries pour 2 tbsp. l. cognac or brandy, add a teaspoon of vanilla essence and leave for 10 minutes. In a separate container in 225 g of sifted flour with a mixture of spices, cinnamon, food salt and granulated sugar, add butter grated on a coarse grater.

Lightly beat one chicken egg with a fork and mix with blackcurrant infused with cognac. Pour the butter-flour mixture here and quickly knead the soft, but not quite homogeneous dough. We form a ball out of it and, wrapping it with food polyethylene, send it to the refrigerator for 20 minutes.

Taking the chilled dough out of the refrigerator, roll it into a layer about half a centimeter high or a little more. Before rolling out the dough, you need to sprinkle a little flour or roll it through parchment, otherwise it will stick to the rolling pin. From the layer with a glass, a cup or a special mold (preferably with corrugated edges), we cut out circles with a diameter of 6 cm (you should get 18 pieces) and put them on a baking sheet covered with parchment.

We send the baking sheet to the oven preheated to 180 degrees, where the English Easter cookies will be baked for 15-20 minutes. Then take it out and cool it on a wire rack. After that, if desired, it can be smeared with powdered sugar (3 tablespoons), pounded until smooth with 2-3 tablespoons. l. milk, but you can not do this. We knit three ready-made Easter cookies and serve them to the table, treating them to relatives and friends.

Recipe 2: Easter Egg Cookies (Step by Step Photos)

For the preparation of such cookies, shortcrust pastry is usually used. A very simplified version of it will be given here.

flour - 2 cups
baking powder - 1 teaspoon
sugar - 1 cup
butter - 100 gr
egg - 1 pc.
vanilla sugar - 2 sachets

Sift the flour through a sieve together with the baking powder twice into a large bowl. Add sugar and vanilla sugar.

Make a small hole in the center and add the egg, mix with a fork.

Remove butter 82.5% in advance from the refrigerator, cut it into cubes and let it thaw a little. Then add it to the flour and rub it with your hands into crumbs.

Knead the dough, wrap in cling film and refrigerate for 1 hour.

Roll out the dough to a thickness of 1 cm. Try to roll it evenly over the entire surface.

Make cookie blanks with a special recess or a suitable shape. If there is no recess, then you can use a plastic mold from Kinder - Surprise, although it is round, but pliable. Lightly squeezing it, you can set the desired shape.

Sprinkle a baking sheet with flour and carefully shift the blanks onto it, slightly correcting them so that there is an even oval. It is better to transfer using a flat spatula or a knife with a wide blade.

Bake in an oven preheated to 180 degrees for 15 minutes until slightly golden. Then carefully remove with a knife and leave to cool.

Decorate with prepared glaze, powder, chocolate. You can simply cover with icing and sprinkle with various sprinkles, or you can make such a work of culinary art by decorating it with lace.

Recipe 3: Easter cookies with icing sugar

Traditions of preparing beautiful sweets for Easter are hundreds of years old, and Easter cookies are probably one of the first places among sweet gifts on this bright Holiday. Easter cookies with sugar icing can be prepared long before the holiday, they keep well, do not deteriorate for a month, or even more. If you are not too lazy and build beautiful boxes for cookies, you will get a nice present for each guest, because gifts made by yourself are very expensive.

50 g of honey;
100 g of powdered sugar;
120 g butter;
3 g baking powder;
175 g wheat flour;
egg;
2 tsp ground cinnamon;
nutmeg, cardamom, cloves, salt.

pink, light green and yellow food coloring;
45 g egg white;
300 g of powdered sugar;
2 g vanillin.

Making cookie dough. We start, as always, with softened butter. Beat it for a few seconds, then add honey and powdered sugar, mix again with a mixer until the mixture becomes airy. Separate the egg yolk, add it to the bowl, beat again.

Mix wheat flour and baking powder, add to whipped ingredients. At this stage, the dough can be mixed with your hands, but this must be done quickly so that the oil does not get very hot.

Easter baking should be fragrant, so do not spare the spices. Add 1/3 grated nutmeg, ground cinnamon, ground cardamom and cloves in a mortar.

We put the finished dough in a bag and put it on the bottom shelf of the refrigerator for 30 minutes so that it rests.

Sprinkle the board with wheat flour, roll out the dough with a layer of about 5 millimeters.

Lay the eggs on a baking sheet. Since there is butter in the dough, you do not need to grease the baking sheet with anything. You can lay out cookies on a silicone mat, it is very convenient and you do not need to wash the baking sheet.

We heat the oven to 175°C. We put a baking sheet with cookies in a hot oven, bake for 11 minutes.

After the cookies have completely cooled, you can start decorating them.

In a porcelain bowl, grind raw egg white (enough proteins from two medium-sized eggs), gradually add vanillin and sifted powdered sugar to the bowl.

We divide the white icing into equal parts, add food colors - pink lime and yellow.

We roll a small bag out of cellophane, fill it with icing and paint the eggs in different colors.

Let the glazed eggs rest for 30 minutes. When the main background is dry, you can draw convex multi-colored flowers on them.

The next color (yellow) must be applied after another 20-30 minutes, otherwise the glaze will mix and spread. We leave ready-made "Easter eggs" at room temperature for several hours, but better at night.

After the drawing dries, the Easter cookies can be folded without fear of damage, as the decorations made from sugar icing are durable.

Easter cookies with sugar icing are ready. Bon Appetit!

Recipe 4: Easter cookies with apricots (with photo)

Delicious and beautiful cookies for the bright holiday of Easter are easy and simple to prepare. These are shortbread cookies with sweet and sour sugar fudge and fragrant apricot on top.

Butter (73%) - 100 g
Egg - 1 pc.
Milk - 1 tbsp. a spoon
Sugar - 6 tbsp. spoons
Flour - 250 g
Powdered sugar - 180 g
Lemon juice - 3 tbsp. spoons
Canned apricots, halves - according to the number of cookies

We prepare in advance the necessary products for shortbread cookies with sugar icing and canned apricots.
Butter should be softened. Let's worry in advance and lay out a pack of butter from the refrigerator on the table.

Putting the pieces of softened butter in a bowl for whipping, pour them with granulated sugar, beat the butter together with sugar.

Continue beating while adding milk and egg to the butter-sugar mixture.

Sift the wheat flour directly into the beaten mixture. You can add vanilla.

Knead soft dough. It is not necessary to knead the dough for a long time.

We roll out the prepared dough into a thin layer on a kitchen board sprinkled with flour. We make a layer with a thickness of 0.5 centimeters.

Now, having picked up a recess or a glass with a diameter of 6.5 centimeters, we cut out circles.

We cover the baking dish with parchment, grease the parchment with oil.

Lay out the dough pieces on the parchment paper. Place in preheated oven.

Remove the shortbread cookies from the oven when they are slightly golden (after about 15 minutes). Carefully lay out the finished cookies on a special wire rack (for cooling).

While the shortbread cookies are cooling, we take out the halves of canned apricots from the jar.
We spread the apricots on a paper towel - it will absorb excess liquid. (Peaches can also be substituted for apricots.)

Let's prepare the icing for Easter cookies. Add lemon juice to powdered sugar, mix and beat.

Lubricate the cooled shortbread cookies with icing sugar. Then in the center of each cookie lay out half of canned apricots. When the fondant hardens, place the festive Easter cookies in a basket or put them on a plate.

Recipe 5: Bunny Easter Cookies for Children

Small shortbread cookies in sugar glaze with a beautiful pattern will delight kids on the bright holiday of Easter. To prepare them, you need the most common and affordable ingredients. Purchase edible paints and a culinary felt-tip pen at a candy store and bake shortbread cookies in the shape of a hare in a shell (a pattern for cookies in photo # 3). And then, together with the kids, color the cookies according to the recommendations that you will find in the recipe.

Sand dough:

butter (soft) - 70 g
sugar - 75 g flour - 175 g
egg (yolk) - 1 pc.
water - 30 g

Icing:

egg (protein) - 1 pc.
powdered sugar - 200 g
food paint (pink, light green, yellow, red) - 1 g

We mix the liquid ingredients of the dough in a blender: yolk, butter, water and sugar. We combine the mixture with wheat flour of the highest grade.

We mix the dough. We put the bun in a food bag and roll it into a thin layer. We clean in the refrigerator (10 minutes).

Cut out the outline of the hare from paper according to the size indicated in the figure.

Roll out the dough into a thin layer (7 millimeters). Cut out the bunny.

We heat the oven to 160 degrees Celsius. We bake cookie blanks for 12 minutes.

Knead the protein glaze. To do this, first filter the raw protein through a very fine sieve. We also sift the powdered sugar through this sieve to remove random inclusions of large sugar particles. Grind the powder and protein. As necessary, we compose the desired colors, and in the process of drawing, we store the glaze in a closed jar. Icing for painting on the liver needs a very thick consistency.

We draw cheeks with pink icing, and then immediately need to apply white icing.

Fill a pastry bag with white icing. We paint over three blanks of rabbits.

Before you draw a light green shell, we wait 15 minutes until the white color dries. We fill the bag with light green glaze and draw a shell with a broken edge.

Draw ears with pink icing, then put white dots in them. With white icing, draw paws on the shell.

We mix a little red glaze, draw a flower and spouts.

We paint over a yellow flower on a light green shell, and mark the center of the red flower with yellow.

After 1 hour has passed since the application of the white glaze, draw the eyes with a culinary felt-tip pen. We leave the sweets in a dry place for 6 hours so that they gain strength.

Recipe 6, step by step: Easter cookies Hen

Prepare small gifts that are customary to give for Easter with your own hands. Easter cookie set is a great gift! It certainly won't gather dust in the closet until next year, although it can be stored for two months. Icing or painting icing is easy to make with egg whites and powdered sugar, and food-grade paints in a variety of colors are now sold everywhere. And you will find a template with which you can give the cookie a curly shape in the recipe. With a little time, you will prepare an exclusive, sweet gift for Easter.

for the test:

softened butter - 65 g;
sugar - 115 g;
flour - 155 g;
egg - 1 pc.;

icing (icing):

powdered sugar - 190 g;
egg - 1 pc.;
food colors (1 g each): pink, light green, yellow, orange.

We cut out the chicken and eggs for it in the kit from thick paper. Cut out a few eggs from paper, so it will be more convenient to lay out the patterns on a piece of dough.

Mix the dough ingredients. Fold the finished dough into a bag. Roll out with a rock. Put in the refrigerator (preferably in the freezer) for 5-10 minutes.

Roll out a piece of dough on the board. Put it on a baking sheet. Attach a pattern of chicken and eggs to the dough, circle. Cut out with a sharp knife.

Remove any leftover dough. Cut out a few more cookie sets.

Preheat the oven. Bake Easter cookies for 10 minutes. Temperature 160 degrees.

Prepare the icing (icing). Strain the raw protein. Sift the powdered sugar. Mix and rub the mass with a spoon. On the basis of white icing, prepare colored paints: pink, yellow, light green and orange. Paint over the chicken with pink icing, as shown in the photo. Put yellow dots on its background while the pink paint is wet.

Wait for the pink color to dry (15 minutes), paint the light green details of the chicken and paint one egg with a light green color.

After the light green icing dries, draw a white eye.

Draw an orange beak and comb. Color the egg with orange icing.

Make yellow paws and a yellow egg.

Dot the edges of all the eggs with white icing.

Easter cookie set is ready. When the white icing dries, draw a black eye on the chicken with a culinary felt-tip pen. Put the cookies in a dry and warm room. Dry 5 hours.

Recipe 7: Bright Easter Cookies

Easter cookies are a flight of culinary fantasy, which simply has no limits. So this year I decided to test my own, and at the same time learn how to draw with icing sugar. We can say that we will study together!

I used industrial food dyes, but you can use natural ones for coloring - beet juice, spinach, turmeric. Okay, enough of the lyrics, let's quickly cook delicious and beautiful shortbread cookies with icing for Easter!

wheat flour - 250 gr
butter - 100 gr
powdered sugar - 100 gr
egg yolk - 2 pcs

Icing:

egg white - 1 pc.
powdered sugar - 8 tbsp
food coloring - 4 drops

This shortbread dough does not require the addition of baking powder - ready-made pastries based on it always turn out tender and crumbly. Put soft butter in a bowl and knead it with a fork or spoon.

After the required time, we take out the dough and roll it out between two sheets of parchment paper. No need to dust the dough with flour! The thickness of the layer is approximately 5-7 milliliters.

Then we cut out figures with notches and molds for dough - which ones we like best. I made blanks in the form of chicken eggs, rabbits and cockerels.

We shift the future cookies to a baking sheet covered with parchment paper. Gather the rest of the dough into a ball, roll it out and cut out the cookies. Shortcrust pastry is very pliable, so all the scraps will easily come together and you won't have any leftovers. In total, from this number of products, you can make 30-35 medium-sized cookies.

We bake sand blanks in a preheated oven for 15 minutes at 180 degrees. The finished cookies will brighten and lightly brown on the bottom. It must be completely cooled before decorating with icing sugar.

Pour the protein into a small bowl and start adding the sifted icing sugar by a teaspoon. We stir everything until a homogeneous state, as if rubbing.

Add powder until the frosting is thick enough. By the way, depending on the size of the egg and, accordingly, its mass, the protein can also be different, so stock up on powder for the future (well, at least another 3-4 tablespoons). With this icing we will make a contour with a cookie.

We shift a third of the glaze into a new plastic bag and tie it. Cover the rest of the frosting in a bowl with cling film to keep it from drying out.

Cut off the end of the bag with scissors. The hole should not be large - literally 1 millimeter. The icing will flow out in a continuous thread that does not break until you yourself want it to. We trace the outline of cookies in the form of eggs - this is quite simple, especially after 3-4 pieces. In the photo, the first attempt to work with glaze, then everything went faster and more accurately.

It turned out to be more difficult to circle the rabbits, since there are bends there. But the icing is easy to control - just release the thread 2-3 centimeters and lead it in the right direction.

Everything, now the thick glaze needs to dry completely. By the way, by the time I finished tracing the last cookie, the first ones had already dried out.

Now turn on the fantasy! Approximately (or exactly) imagine how your pattern on a cookie will look like. And we dilute the glaze with dyes (industrial or natural - it's up to you) - separately in different bowls. Control the color saturation, do not overdo it - you need about a drop of liquid. And you also need to dilute the thick glaze, for which we add boiled water or lemon juice just a few drops at a time. Sugar icing should be of such a consistency that it is not liquid, but at the same time spreads well. You can try on one cookie.

We shift the finished glaze into bags and tie them. I have yellow and white basic colors for rabbits, cockerels and eggs. Pink for the ears and cheeks of rabbits, so there is little icing and it is in a bowl. We will paint the ears and other small details with a toothpick. I also spread some green icing for the cockerel tails. And I also made a little red for the tails, scallops and beaks of birds. The remaining red icing was used to cover the eggs and design on them.

We take and squeeze white icing out of the bag, filling the body of the rabbit. Little by little, otherwise the icing may come out of the edges. The sides of the thick glaze, which has already dried up, do not allow the liquid to spread, but still. Use a toothpick to push the frosting towards the edges. Then with another toothpick (each color has its own) fill the ears with pink. The rabbits are almost ready.

We take care of roosters. It is based on yellow glaze, with which we fill everything except scallops and beak. While she has not had time to grab yet, we draw a tail and wings in red and green. And finally, the red comb and beak.

We paint Easter eggs as you please - then my fantasy began to leave me. I just filled in the background with whatever glaze was left. Then it turned out what you have in the photo. I almost forgot: we will make cheeks for the rabbits - just a drop of pink icing. I made the eyes of the kids out of small sugar balls - I just opened a tube for milk (you can always buy such tubes from us in the store - large tubes filled with multi-colored granules through which they drink milk). And I also painted noses for the rabbits - painted quite a bit of glaze of any color with black dye.

Delight your kids with homemade cakes, but do not forget that everything should be in moderation. Cookies contain a large amount of sugar, so a couple of things with milk and no more!

Recipe 8: Easter Gingerbread Cookies (Step by Step)

Both children and adults are always very pleased to receive beautifully decorated edible figurines as a gift. You will be pleased to give such a gift, especially if it is made by yourself. And homemade cakes are much tastier than store-bought ones, as the soul of the hostess is invested in it. I have my own simple gingerbread cookie recipe that I have been using for years. It always produces delicious and beautiful homemade ginger figurines.

Flour 300-350 g
Eggs 1 pc.
Cream margarine/butter 100 g
Honey 1 tbsp. l.
Sugar 80 g
Soda 1 tsp
Dry ginger 1.5 tsp
Cinnamon 1.5 tsp

For glaze:

one protein;
sugar - 160 g.

To make cookies, we need very soft butter or margarine. Therefore, we take it out of the refrigerator in advance. Melt the honey in a steam bath. It will give the cookies a beautiful brown color and make the taste brighter and richer.

While the honey is cooling, take a deep bowl and beat the butter and sugar in it with a mixer turned on at medium speed. If you have such a wonderful kitchen helper as a food processor, then you can start preparing the dough in it.

In the same container, add honey and break the egg. Whisk everything together until smooth.

Pour two-thirds of the flour into a separate bowl. Add ginger, baking soda and cinnamon to the flour. Mix or sieve. You can also use fresh ginger, grated on a fine grater. In this case, it is added to the liquid part of the dough, which must be mixed properly. I like cinnamon gingerbread cookies, but you can leave it out. You can also add grated lemon or orange zest to the dough.

Pour the dry mixture into the honey-oil mixture. Mix thoroughly so that no lumps remain. It will be difficult to do this with a mixer with whisks. Usually I change the nozzles to spiral ones or stir with a spoon.

Add the rest of the flour and knead the dough. It should turn out soft, not swim and not stick to your hands.

We wrap the dough with a film or put it in a bag and keep it in the refrigerator for 1.5-2 hours. During this time, the dough will harden, and it will be more convenient to work with it.

Before making the gingerbread cookies, preheat the oven to 180°C and cover the baking sheet with parchment. We take out the dough. We cut off half, and again hide the rest in the refrigerator. This dough can be stored in the freezer for up to a week and thawed in the refrigerator before use. Sprinkle the surface on which the dough will be rolled out with flour. Also coat the rolling pin in flour.

Knead the dough a couple of times with your hands, making a cake out of it. You need to do everything very quickly, until the dough is heated. We roll out the cake into a layer no thicker than half a centimeter.

We squeeze out various figures and put them on a baking sheet. To make stick figures, gently insert toothpicks. The dough will better lag behind the molds if it is lightly dusted with flour. Place the unused dough in the refrigerator.

Bake cookies for about 8-10 minutes. In the process of baking, it will acquire a beautiful dark shade and become smooth and even.

Carefully transfer the finished cookies to a flat dish. At first it will be soft, but when it cools completely, it will become hard and crispy. If you later want to hang the cookies, then just right, carefully make holes in it. Let the baking sheet cool, and during this time we take out the dough and make the second portion of cookies. Completely cooled figures are decorated with icing.

To prepare the glaze for gingerbread cookies, beat the protein for about 7-8 minutes in a stable foam. To make the mass denser, you can add a pinch of citric acid or a teaspoon of lemon juice.

Slowly add sugar and beat for another 5-6 minutes at the highest speed of the mixer. If possible, replace the sugar with powdered sugar or grind it in a coffee grinder. If you want to get glaze of different colors, set aside a little in a separate container and add a couple of drops of food coloring or a little colored powder.

We shift the icing into a confectionery syringe or a bag rolled out of parchment and paint the figures. For example, we draw a face and buttons for a little man, decorate Christmas trees or star snowflakes with thin patterns, and so on. You can simply coat the surface with icing and decorate with multi-colored sprinkles or beads.

Decorated cookies should be tried not to stack on top of each other for several hours until the icing hardens. To make Easter gingerbread cookies, you need to cut and bake egg-shaped figures and decorate them accordingly. The classic iced gingerbread cookies prepared according to this recipe with a photo can be made in advance and stored in a box for about a week and a half.

Recipe 9: Easy Easter Gingerbread Cookies

The Easter table is famous not only for Easter cakes and Easter cakes, but also for various pastries - tasty, sweet and always bright, iridescent-colorful.

Every year I try to make something new, but since ginger shortbread is one of my favorites, this time I decided to repeat it.

Despite the fact that, judging by its name, gingerbread cookies are really dedicated to Easter, the recipe is good because the cookies can always be modified and adjusted to any celebration.

We will divide the set of ingredients according to the recipe into two stages. The first stage is the products needed for the dough, and the second is for decoration.

The dough for Easter cookies is shortbread. The finished cookies are surprisingly fluffy, soft, slightly layered, tender, with the condition that they are made correctly. And for this, you should strictly follow the recipe.

wheat flour - 340 gr;
chicken eggs - 2 pcs;
butter - 180 gr;
ground ginger - 1 tsp;
white chocolate - 50 gr;
dark chocolate - 50 gr;
vanilla sugar - 5 gr;
cream 30% - 70 ml;
powdered sugar - a glass;
apricot jam - 70 gr

The quality of finished products from shortcrust pastry is also greatly influenced by the ambient temperature. Everything should be cold: butter, eggs, dishes and hands. This is the first.

The second is to knead the dough very quickly.

Sift the flour and combine it with ginger. Add chilled butter cut into cubes.

With cold fingers, quickly rub the mixture of flour and butter into crumbs. We beat the eggs and knead the dough. We do everything quickly.

We collect the dough in a lump, wrap it with a film or cellophane and put it in the refrigerator for 20 minutes.

We roll out the finished dough with a thickness of 5 mm and begin to cut out the figures.

For "adult" cookies, I used a tartlet mold, and for "children's" cookies, I used curly shapes in the form of animals.

Since the finished cookies are double, the figures should be cut out in two identical pieces. One whole, and in the second to make a hole. I have a special notch for this purpose. If one is not available, you can simply cut it with a knife.

Cookies cut in this way are baked at a temperature of 180º until browned.

Put the finished cookies on a plate and give it time to cool.

During this time, prepare the rest of the ingredients.

For decoration, we will use apricot jam, creamy glaze and two types of chocolate - white and black.

Let's prepare creamy icing, by the way, for me, there is no tastier icing for Easter cakes.

In a heat-resistant bowl, heat the cream, add and bring a spoonful of butter to complete dissolution.

Remove the bowl from the heat, add vanilla sugar and a glass of powdered sugar to the hot cream, mix.

Beat with a mixer until the mixture cools and thickens. It should be remembered that the fatter the cream, the thicker the icing is.

Lubricate whole figures with creamy glaze. Place a small heap of jam in the center of the biscuit and cover with a biscuit with a hole.

The result is appetizing.

We will leave cookies for adults unchanged, and for kids we will cover them with chocolate icing.

To do this, melt black and white chocolate in separate plates, and lay out the children's cookies on a flat surface of the table.

To apply the glaze, you can use a pastry syringe or bag, a plastic bag, or simply apply in a thin stream with a regular spoon. I adapted a bottle with a thin spout for topping. Very comfortably.

We apply the icing with sweeping movements, not being afraid to smear the table. So the hand feels more confident.

12 servings

3 hours

381 kcal

5 /5 (1 )

The most family and kind holiday of the year is Easter. And it is on this day that we gather at the festive table with our relatives and friends, exchange krashenka and Easter cakes. But I suggest you surprise your family and friends with a very beautiful and delicious Easter cookie. They are easy to prepare, and the kids will love the creative process of decorating cookies.

Easter egg cookie recipe

Kitchenware: mixer, bowl, whisk, rolling pin, parchment paper, glass, cookie cutters, cling film, fork, pastry bags.

Ingredients

Step by step cooking

Turn on the oven to heat it up. We combine 200 g of soft butter and a glass of granulated sugar.
Beat with a mixer until smooth. Add 2 tsp. vanilla sugar, ¼ teaspoon salt, a few drops of almond flavor and mix.
In a separate container, mix 50 ml of cow's milk with 1 egg, beat lightly with a whisk.
In the creamy-sugar mixture, we introduce the egg with milk.
Gradually add flour, about 450 g, and continue to whisk.
After all the flour has been introduced, knead the dough with your hands, form a ball and wrap it with a film. The dough should rest for one hour in the refrigerator.
The chilled dough is ready to form cookies. We divide the dough into 4 parts.
Sprinkle the parchment with flour and roll out each part of the dough. Its thickness should be 5 mm.
Take an egg shape and cut out cookies.
Poke holes in the dough with a fork before putting it in the oven to prevent the dough from losing its shape.
Bake for 15 minutes in a preheated oven at 180 degrees. As soon as the cookies are browned, they can be taken out.

Glaze preparation

Decorating Easter cookies

Video recipe for Easter cookies "Egg"

This video shows in detail all the processes of making cookies, as well as several options for its design.

Cookies "Easter Bunnies"

Cooking time: 3 hours.
Dish output: 12 bunnies.
Kitchenware: blender, parchment, cookie cutter, baking sheet, bowls, rolling pin.

Ingredients

Making dough

Beat with a mixer 110 g of cold butter. We work with the dough very quickly, without letting the butter melt.
To the oil add 40 g of starch, 310 g of flour, 1 tsp. baking powder. Season with 1 tsp. cinnamon.
We introduce 2 eggs, 95 g of honey and half a glass of sugar into the dough.
Mix the ingredients with a mixer.
Then we transfer the dough to the table and knead it for one minute.
We make a ball and divide it into two parts.
We roll out each part of the dough with a thickness of 1 cm, wrap it in a film and send the dough for half an hour in the refrigerator.
We take a sheet of parchment, lay out one part of the dough on it, and cover it with a second sheet of paper and begin to roll it out. The thickness of the dough should be 4 mm.
We take the form in the form of a bunny and cut out cookies.
We heat the oven to 180 degrees. On parchment or silicone mat, spread the bunnies and bake for 10 minutes.

Making icing

Easter Bunny Cookie Video Recipe

This video will help you make Easter cookies. After watching it, you will be convinced that it is not at all difficult to bake and paint such cute bunnies.

Cookies "Easter Bunny"

Cooking time: 40 minutes.
Dish output: 2 trays.
Kitchenware: bowl, baking sheet, spoon, baking paper, glass.

Ingredients

Step by step cooking

Break 2 eggs into a bowl, pour a glass of sugar, ¼ teaspoon of salt and mix until smooth.
We introduce butter in the amount of 125 g into the egg-sugar mixture.
We introduce a glass of sour cream and 3 tsp. baking powder, stir the mixture thoroughly.
Gradually introduce 520 g of flour and knead the dough.
We take a small amount of dough, roll an oval between the palms - this will be the body of the rabbit.
We make the head of the rabbit, for this we roll a small ball.
We make ears in the form of long tubes.
We collect the rabbit and make eyes from raisins.
Bake rabbits for 15-20 minutes. Finished cookies can be painted with icing sugar.

Easter Bunny Cookie Video Recipe

And with this video recipe, cooking rabbits will be even easier.

It has long been a tradition to cook delicious desserts for the Orthodox holiday of the Holy Resurrection of Christ. Delicacies such as cottage cheese Easter, Easter cakes and pastries decorated with icing are especially popular.

Many housewives complement the festive table with Easter cookies. It will definitely appeal to both young children and adults. Such sweets remain fresh and soft for a long time, so they can always be arranged in beautiful boxes, and then handed over to relatives and friends as a present.

Shortbread cookies for Easter

Festive pastries should not only impress with their beautiful appearance, but also delight with their taste. There are many recipes for cookies, inexperienced cooks should start by making treats from simple shortcrust pastry.

Ingredients

It is easy and simple to make such pastries, it is enough to prepare the necessary products and mix them in the correct proportions.

To make shortbread cookies you need:

wheat flour - 2 cups;
butter - 200 gr;
granulated sugar - 0.5-1 cup;
chicken yolks - 4 pieces.

Step-by-step instruction

With just four ingredients, you can get a plastic and sweet dough. In order for the finished delicacy to have a festive look, it should be painted with ready-made icing. It is also quite possible to prepare icing sugar on your own, and to give it a bright color, you can use food coloring or natural juices from beets, blueberries and carrots.

Step by step guide to creating a dish:

Mash soft butter with a fork and rub with sugar.
Add the egg yolks and mix well until a smooth, creamy mass forms.
Sift the flour twice and add to the mixture in 4 doses, you get a whole bowl of large oily crumbs.
No more mixing, just form the dough into a smooth ball, wrap in cling film and refrigerate for at least 1 hour.
Place the finished dough between two sheets of parchment paper and roll out into a layer 5-7 millimeters thick.
From the resulting base, cut out cute figures. This can be done with a knife or special molds. This amount of dough should make about 60-70 medium-sized cookies.
Cover a baking sheet with a piece of parchment, place sand blanks on it and bake for 15 minutes in an oven heated to 180 ° C.
When the delicacy is ready, it will brighten and brown on the bottom.
Cool the cookies and decorate them with icing sugar.

Such a dough does not require the addition of soda or baking powder; baking based on it always turns out crumbly and tender.

How to make butter baking

Another option for cookies for the Easter table. It is quite easy to prepare, and children can be involved in the design of the dessert.

Components

Such a dough resembles shortbread in its composition, as it is made from similar ingredients. However, in this case, you need to take twice as much oil.

For 40 cookies you will need:

flour - two glasses (250 ml each);
butter (unsalted) butter - 400 grams;
granulated sugar - 200 grams;
yolks - 4 pieces.

Step by step guide

Even teenagers can cope with such a recipe, you just need to follow the instructions and be careful during work.

Cooking algorithm:

The flour is sifted through a sieve, the butter is cut into medium cubes, after which they are combined and ground until crumbs form.
Chicken yolks, sugar are added to it and an oily dough is kneaded.
A smooth ball is formed from it, wrapped with cling film and placed in the refrigerator. Since the dough turns out to be too soft, it is useful for it to be exposed to low temperatures, after about an hour it will become more plastic and pliable.
Sprinkle the surface of the table with flour and roll out the dough on it until it turns into an even layer 0.5 cm thick.
Then cookies are formed, spread on a baking sheet greased with vegetable oil, and baked at 200°C for 6-10 minutes.
In the oven, the delicacy will turn brown.

Before proceeding with the design of cookies, they need to be cooled. The finished dessert can be coated with icing, painted or dipped in melted chocolate.

Gingerbread holiday cookies

Fragrant pastries will not only perfectly decorate the Easter table, but will also please you with an unusual taste and healing properties. Thanks to ingredients such as ginger and honey, cookies will fill the house with aroma and benefit the body.

Ingredients

Prepare all the necessary products and start creating delicious gifts. The job will take about 40 minutes.

A festive treat is being prepared from the following components:

premium flour - 350 grams;
powdered sugar - 100 gr;
honey - 2 tablespoons;
butter - 100 gr;
vanillin - 6 grams;
soda - on the tip of a knife;
sour cream - 2 tablespoons;
ground ginger - 10 grams;
egg whites - 3 pieces (for lubrication of the finished product).

Step-by-step instruction

These cookies can be used as holiday decorations. To do this, they give it the shape of eggs, make holes in the upper part and thread the ropes. Ginger can be replaced with fresh, chopped on a very fine grater.

Step by step guide:

Combine flour with powder, sift thoroughly and rub with oil.
Mix sour cream with soda and add to the oil mixture.
Add vanilla, ginger, honey and knead the dough.
Wrap it in cling film and refrigerate for 30 minutes.
Roll out the dough and cut out egg-shaped figures from it.
Collect the scraps, form a new layer from them and use them again for cookies.
Using a wooden skewer, make holes for the strings in the blanks.
Cover the baking sheet with a piece of parchment paper, heat the oven to 200 ° C.
Lay out the cookies at a small distance from each other.
Bake until golden brown about 10-15 minutes.

Lubricate the finished delicacy with whipped protein, decorate and add with strings.

How to make puff pastry

Easter cookies "Flowers" will definitely decorate the festive table. Its beautiful shape, reminiscent of open chamomile buds, will remind guests of the coming spring and give a good mood.

Components

This pastry from the category “it doesn’t get easier”, it’s enough to prepare puff pastry, as well as sugar, egg and poppy seeds or black sesame seeds for decoration. You can buy dough at the store or make your own.

This will require:

wheat flour (highest grade) - 450 grams;
medium fat milk (4-6%) - 100 milliliters;
boiled water - 150 ml;
fast-acting yeast - 7 grams;
sugar - 30 grams;
salt - a pinch;
egg - 1 piece;
vanilla extract - 0.5 tsp;
butter (soft) butter - 100 gr;
brown or regular sugar (for the layer) - 80 gr.

Step by step guide

Native to America, this simple recipe makes a sweet, vanilla-flavoured puff pastry. Baking based on it comes out airy and crispy. It is recommended to use cane sugar instead of regular sugar: this way the cookies are tastier.

Step-by-step algorithm of work:

First, check the yeast, combine water, milk and sugar in a deep bowl. The temperature of the liquid should be 35-38°C.
Add yeast and stir well to dissolve.
After 10 minutes, a voluminous “cap” of bubbles should form in the bowl. This means that the yeast is of high quality and you can continue cooking.
Beat the egg with a fork along with the vanilla extract.
Sift the flour and mix with salt, make a well in it and pour in the yeast and egg mixture.
Knead a homogeneous dough, it will turn out loose and will tear easily.
To make the dough elastic, it will have to be thoroughly kneaded for 10-15 minutes.
The finished cookie base should not stick to your hands.
Lubricate the bottom of the container with oil, place the dough in it, cover with cling film and leave in a warm place to rise.
After an hour, sprinkle the table with flour, butter and sugar, intended for layering, divide into 3 equal parts.
Roll out the dough into a rectangular layer, grease 2/3 of its surface with one part of the butter and sprinkle with a portion of sugar.
Bend the clean edge to the middle and cover with the opposite edge, you should get 3 tiers.
Wrap in cling film and put in the freezer for half an hour.
Remove from freezer and repeat the layering procedure two more times.

Such a dough rises very well, even when refrigerated, it will continue to increase in size. After the third layer and 30 minutes of freezing, the cookie base will be ready. It can be used immediately for baking delicious flowers or frozen until the right moment.

How to form beautiful buds from the dough is shown in the following video.

Easter mazurka recipe

Mazurka is an elegant cake with fruit or nut fillings, they are often combined with each other. These small but richly decorated delicacies are usually prepared for the Orthodox spring holiday Easter.

Ingredients

Diamonds, baskets, stars and even hearts are formed from the dough. The contour of the figurines is supplemented with corrugated sides, and the resulting recesses are filled with confiture, nuts or fruits. Ready-made cookies are decorated with candied fruit, confectionery sprinkles, poured with colored icing or left in their original form.

To make this delicious decoration for the festive table, you need to prepare:

flour - 300 grams;
butter - 100 grams;
vanilla sugar - 2 tsp;
eggs - 3 pieces;
powdered sugar - 100 grams.

Step-by-step instruction

In cookbooks, you can see many recipes for dough for mazurkas. They offer different ratios of butter and flour, some recommend using additional components. The most successful cooking method involves the use of boiled yolks, in which case the dough comes out tender, crumbly and melts in your mouth. Raw yolks make the cookie base denser.

Mazurkas are baked according to the following algorithm:

Chilled butter, chop with a knife and grind with flour.
Separate the yolks from the proteins so that the protective film remains intact. Place them in a colander or slotted spoon and place them in a bowl of boiling water. Boil for about 10 minutes over low heat.
Pass the finished yolks through a sieve, mix with vanilla sugar, flour, butter and powdered sugar.
Knead by hand until smooth and uniform.
Wrap in plastic wrap or bag and refrigerate for 15 minutes.
Roll out the layer with a thickness of 0.3-0.5 cm and cut out blanks of the desired shape from it.
Form a ball from scraps, roll into a rectangle of the same thickness.
Cut it into strips 8-10 millimeters wide and lay them along the contours of future cookies.
It is worth considering that the dough according to this recipe is tender and crumbly, therefore, in order not to damage the workpieces, transfer them to a baking sheet, carefully picking them up with a spatula.
Preheat the oven well to 200-220°C. If this is not done, then all the butter will have time to melt before the cookies begin to bake.
Bake until tender about 20-30 minutes.

Pies can be filled with icing, fudge, chocolate or filled with fruit, jam, nut mass. Some housewives use their favorite cream for this and decorate the finished delicacy with chocolate chips or sweet beads.

Traditional English Somerset

Somerstet is a very fragrant treat and a great addition to the Easter table. It has a rich taste of spices and currants, and its structure resembles oatmeal and shortbread pastries.

Components

In England, it is customary to tie these cookies together in three pieces and give them to loved ones for Easter. People believe that in this way it symbolizes the trinity.

From the declared amount of ingredients you get 30 cakes:

wheat flour - 450 grams;
butter - 220 gr;
spice mixture - 1 teaspoon;
powdered sugar - 200 grams;
ground cinnamon - one teaspoon;
vanilla extract - 1.5-2 teaspoons;
blackcurrant berries - 220-250 grams;
eggs - 2 pieces;
cognac - 4 tablespoons;
salt - a pinch to taste.

Step by step guide

A mixture of spices is prepared from cardamom, cloves, star anise, ginger, nutmeg, white or allspice. All components must be dry and ground.

Step-by-step instruction:

Rinse the currants well, pour in cognac and vanilla extract, leave for 10 minutes.
Mix flour with spices, powder, cinnamon, salt and sift.
Grate oil into it, after freezing it.
Beat the egg, mix with berries, butter and flour.
Knead a soft dough, roll it into a ball, place in a plastic bag and refrigerate for 30 minutes.
Place the dough between two sheets of baking paper and roll out into a layer 5-8 millimeters thick.
Take a mug or glass with a diameter of 6 cm and cut out circles from the dough with it.
Line a baking sheet with parchment paper and place the blanks on it.
Place in an oven preheated to 180°C and bake for 15-20 minutes.
Sprinkle warm cookies with powdered sugar and cool on a wire rack.

Put the finished dessert on a beautiful dish and serve. Or collect three pieces in separate portions, tie with elegant laces and give to friends.

coconut cookie recipe

An airy and light delicacy of coconut flakes will definitely appeal to the kids. Its low cost allows you to prepare such a treat not only on holidays, but on weekdays for family tea drinking.

Ingredients

Usually, margarine is used to make such cookies, it is inexpensive and is sold in any store. This component can be replaced with butter, then the dessert will turn out to be more tender.

List of products for baking coconut sticks:

flour - 280 grams;
vanilla sugar - 2 teaspoons;
sugar - 80 grams;
chicken eggs - 1 piece;
coconut flakes - 100 grams;
ground ginger (optional) - 0.5 teaspoon;
margarine - 200 grams;
baking powder - 1.5 teaspoons.

Step-by-step instruction

After preparing all the components, you can start creating delicious cookies.

For this you need:

Grind soft margarine with granulated sugar.
Add the egg and beat well with a mixer.
Mix flour with vanilla sugar, ginger, baking powder and half the coconut.
Add to margarine mixture and knead into a dough.
It will turn out soft and sticky, cover the bowl with cling film and refrigerate for 1 hour.
Divide the dough into 5 equal parts and shape them into sausages with a diameter of 1 centimeter.
Cut each cord into 10 pieces.
Roll the sticks in the remaining coconut flakes and place on a baking sheet. It is recommended to cover it with baking paper.
Bake for 15 minutes at 180°C.

You should have about 50 cookies in total.

french lavender pastry

Lavender cookies are a traditional French treat. Its recipe is quite simple and requires few ingredients.

Components

It is worth noting that only culinary lavender, which has a food grade, is used for cooking. Filler from aromatic sachets and cosmetic fees will not work.

For these cookies you need to purchase:

butter - 350 grams;
whole grain flour - 0.5-0.6 kg;
cane sugar - 200 grams;
dried lavender - 2 tablespoons or to taste.

Step by step guide

Dessert is prepared pleasantly and easily, and ready-made pastries will fill the house with an unsurpassed aroma of lavender.

The following instructions will help you get delicious cookies:

Cut the butter into cubes, transfer to a saucepan and melt over low heat.
Mix it with sugar, food lavender and leave for two hours in a warm place. During this time, the flower buds will give the mixture all its flavor. If the butter has solidified during this time, melt it again.
Now it's time for flour: sift it well and add to the mass. The product of different manufacturers has different densities, so one flour needs less and the other more. First measure 500 grams, and then, if necessary, add more.
Knead the dough, it should turn out quite loose. Form it into a smooth ball and refrigerate for 15 minutes.
Dust your work surface with a little flour and start shaping the cookies. To do this, you can roll out the dough and cut out figures from it with a knife, a glass or special molds. Some housewives simply form a sausage and cut it into thin slices.
Dust a baking sheet with flour or line with parchment paper.
Carefully transfer the workpieces to it, otherwise they may crumble.
Place them in an oven heated to 200 ° C and bake for 10 minutes, the finished cookies will acquire a golden blush.

Anchan Thai tea is perfect for such a delicacy. Due to the blue orchid petals in its composition, it has a rich color.

Other cooking options

Additional ingredients can be added to cookies, such as berries, dried fruits and nuts. They will give it a refined taste, make it more juicy and festive.

with currant

Baking with currants is popular among summer residents and gardeners. This berry is very prolific, so even a crop from two bushes is enough to make jam and freeze for the winter. If there is a bag of currants left in the freezer, then it can be used to create an Easter treat.

For this you will need:

flour - 300 grams;
cream 33% - 120 milliliters;
butter - 180 grams;
yolks - 3 pieces;
blackcurrant - 200 grams;
baking powder - 1 teaspoon;
sugar - 150 gr.

The work will take 30-40 minutes, and from the declared amount of ingredients you will get 16 medium-sized cookies.

Cooking instructions:

Combine flour, baking powder with cold butter and grind with your hands into small crumbs.
Add the berries and chop the mixture with a knife to release the juice.
Add sugar, mix well.
Combine the yolks with the cream and beat thoroughly.
Mix the masses, knead the dough and hide in the refrigerator for 30 minutes.
Shape the dough into balls slightly larger than a walnut and flatten them slightly.
Grease a baking sheet with oil and lay the blanks on it.
Bake in an oven preheated to 180°C.

After 15-20 minutes, the cookies will be ready, they need to cool and serve.

with apricots

Very beautiful and tasty Easter cookies can be made from apricots. It is baked to complement the festive table, or as an alternative to Easter cakes.

butter - 100 grams;
sugar - 6 tbsp. spoons;
chicken egg - 1 piece.
milk - 1 tablespoon;
flour - 250 grams;
canned apricots - 1 can.

You also need to prepare 180 grams of powdered sugar and 3 tablespoons of lemon juice. From these components will be made glaze for decoration.

These cute pies are made according to the following recipe:

Mix soft butter with sugar with a mixer or blender.
Whisking constantly, add milk and egg to them.
Sift flour and knead a soft dough.
Roll it out into a 0.5 cm thick layer.
Cut out circles with a diameter of 5-6 centimeters.
Grease a baking sheet with oil and cover with parchment, heat the oven to 180 ° C.
Bake for 10-12 minutes, let cool slightly, then transfer to a wire rack to cool completely.
Place the apricot halves on a paper towel to dry.
Prepare the glaze: for this, pour lemon juice into the powdered sugar in small portions and mix well.
Lubricate each cookie with it, and place an apricot on top.
Serve after the icing has set.

With almond filling

Maltese cookies - figolli will definitely appeal to lovers of nuts, and in particular almonds. They make delicious fillings from it, and the pastries themselves are shaped into toys, people and animals, after which they are decorated with icing and chocolate.

Test components:

sugar - 180 grams;
zest of one orange;
flour - 400 grams;
yolks - 2 pieces;
butter - 200 grams.

Filling composition:

powdered sugar - 300 grams;
chicken proteins - 2 pcs.;
zest of one lemon;
almond crumb - 300 grams;
orange juice - 1 stu l.

Figolli are rather large, because the dough is used to form blanks with a diameter of 20-30 cm. This greatly facilitates the process of decorating the delicacy and allows you to give it a festive look.

Manufacturing instructions:

Grind sugar, orange zest, butter and flour until crumbs form.
Make a well in the center of the mixture, pour in the egg yolks and knead into a non-sticky dough.
Divide it in half, put it in bags and put it in the refrigerator.
Mix the almond crumbs, powder, lemon zest, proteins and juice until smooth - this will be the filling of the cookies.
Roll out the dough and cut out paired blanks from it, distribute the filling over the figures, retreating from the edge of 8-10 mm.
Cover with the remaining blanks and press the edges.
Bake for 25 minutes at 170°C until golden brown.
Cool on a wire rack and garnish with icing.

With dried apricots

Easter pastries originally from Armenia are made from dried apricots. This delicacy is distinguished by its rich taste and bright appearance. It is customary to bake it in large quantities with the whole family.

cottage cheese - 500 grams;
egg - 1 pc.;
sugar - 130 grams;
soda - 1 tsp;
flour - 480-500 grams;
salt - half a teaspoon;
butter - 200 grams;
dried apricots - 200 gr.;
powdered sugar - 200 grams.

It is better to decorate such a dessert with multi-colored confectionery decor.

Step by step guide:

Mix butter, sugar and cottage cheese, add soda and salt.
Gradually add flour and knead the dough.
Place it in the refrigerator for one hour.
In order to get the filling, pour dried apricots with boiling water for 5 minutes, then dry and pass through a meat grinder.
Roll the dough into small balls, form cakes and wrap the filling in them.
Lay on a baking sheet seam side down and bake for 15 minutes at 180°C.

From the egg white and powder, make icing and cover the finished cookies with it. Top with candy sprinkles.

How to make a curly baking dish

To give originality and novelty to holiday cookies, you need to use curly molds. They are sold in china shops, but if it is not possible to purchase these useful devices, then they can be made with your own hands from improvised materials.

Prepare plastic bottles, aluminum cans and proceed as follows:

Cut strips of plastic and aluminum from blanks. For small shapes, cut the jars across, and for large shapes, cut lengthwise.
The ideal width of the strips is 5 centimeters.
On a sheet of paper, draw the outline of future molds.
Attach the strips to the paper and bend along the contour, forming the necessary outlines.
Trim excess material and glue the ends with superglue.

The edges of the cuts can be sharp, so be sure to polish them with a nail file or sandpaper. The smell of the adhesive composition will disappear in a day, then the forms will be ready for use.

This video shows you how to make good shape baking tools.

How to decorate cookies with icing sugar

In order to make an Easter treat elegant and festive, you need icing and ready-made cookies. Baking can be prepared according to one of the considered methods, and sugar decoration can be taken from the recipe for cookies with apricots or you can make a protein-sugar mixture - icing.

For this:

Beat one protein with 6 tablespoons of powdered sugar.
Stir in 1 tablespoon lemon juice.
Continue beating, starting with the mixer at a low speed and working your way up to the highest speed.

Ready icing will acquire a smooth and elastic structure, it will not be liquid and not too thick. This product dries very quickly, so immediately cover the bowl with cling film.

Then it is worth deciding what color the jewelry should be. To tint white glaze, it is better to use gel-based food coloring.

The video shows three ways to paint cookies.

How to pack baked goods beautifully

Since the Easter treat itself is very beautiful and bright, you should not bother much with its packaging.

Popular ways to gift decoration of such pastries:

Wrap with transparent gift wrap.
Arrange in small cute boxes.
Tie three cookies together with pretty strings.
A large delicacy in the form of eggs or other figurines can be put on long skewers and presented as a small “bouquet”.

Cookie making video

The following video shows another way to make cookies for Easter.

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