Easter Cookies? Why not?
Simply make your favorite drop sugar cookie (I made a ricotta lemon cookie) with yellow food coloring, frost with sugar glaze and sprinkle with pastel sugar.
The secret to any cookie is consistent shape and size. I use my smallest cookie scoop for this task.
The glaze is two cups of confectioners sugar, the zest and the juice of one lemon plus water to get to 4 tablespoons.
To glaze the cookies, line a few cookie sheets with parchment (easy clean-up) and invert the cookie quickly in the glaze and roll around to coat. Set glazed cookies onto the lined sheet. Much of it runs off onto the parchment (you’ll be glad you lined the sheet) so don’t over do it. Only do 5-6 cookies at a time or the glaze will dry and you won’t be able to sprinkle. Sprinkle with colored sugar and let dry. They package easily and you can stack them.
Have a yummy day!
Filed under: 9 - Sweets, Jude The Foodie
