Easter Egg Puzzle Cookies
We Also Love
- Comments()
- Yield Makes about 3 dozen
Ingredients
- 4 cups all-purpose flour, plus more for surface
- 1 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 2 sticks unsalted butter, room temperature
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- Royal Icing
- Sanding sugar, for sprinkling (optional)
Directions
-
Whisk together flour, baking powder, and salt.
-
Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time. Reduce speed to low; add flour mixture, and beat until combined. Add vanilla. Wrap dough in plastic, and refrigerate for 1 hour.
-
Preheat oven to 325 degrees. Roll out dough to 1/8-inch thickness on a lightly floured surface. Cut out egg shapes with a 2 1/2-inch oval cutter (sugarcraft.com). Transfer cookies to parchment-lined baking sheets, spacing about 1 inch apart. Refrigerate until firm, about 30 minutes. Bake until edges are golden, 8 to 10 minutes. Upon removing from oven, cut into pieces with a sharp knife (if they're cool, it will be difficult to create clean edges). Let cool. Using a pastry bag fitted with a
1/8-inch tip and filled with royal icing, decorate as desired. Sprinkle with sanding sugar while icing is wet. If adding dots or stripes, let base layer dry first.
Cook's Note
Iced cookies can be stored at room temperature for up to 3 days.
When I made this recipe I substituted 1 of the 4 cups of flour with whole wheat flour. The dough would not stick together and was a crumbled mess. I added 1/4 cup of milk to the batch and it saved the cookies. Has anyone made this without having to add milk to the original recipe?