Easter Egg Cookies
Use your favorite sugar cookie recipe, or purchase ready-to-use dough, to make these decorated Easter egg cookies.
1 (about 17.5-ounce) package sugar cookie dough or your favorite sugar cookie recipe
2 1/4 cups powdered sugar
2 tablespoons warm water
1 tablespoon pasteurized dried egg whites (meringue powder)
REESE'S Peanut Butter Cups Minis
- Preheat oven to required temperature for baking cookies. Divide dough in half; roll out one half at a time to 1/4-inch thickness following package or recipe directions. Cut out with 4 to 5-inch egg shaped cookie cutters; place on ungreased cookie sheet.
- Bake according to package or recipe directions. Cool completely. Line cookie sheet or jelly-roll pan with waxed paper; place wire rack on waxed paper. Arrange cooled cookies on wire rack.
- Prepare 1 batch Royal Icing. Thin icing with 5 to 7 teaspoons additional water to make glaze. Spread glaze over top of each cookie; allow to harden. Use knife to trim excess icing from edges of cookies.
- Prepare additional batch Royal Icing; tint as desired. Decorate eggs with icing and garnish with mini peanut butter cups.
- Royal Icing: Stir together powdered sugar, warm water and dried egg whites. Beat at medium speed of electric mixer until spreadable. Add additional water, 1 teaspoon at a time, if too thick. Divide icing into small bowls for each color desired and tint with food colorings. Transfer icing to pastry bags with desired tip. Cover icings and tips of pastry bags with damp paper towels to keep icing from drying out. (Some icing garnishes may need a firmer icing to hold their shape. Stir in small amounts of additional powdered sugar to get the desired consistency.) 1 cup icing.
Cookie yield will vary according to recipe used.
Recipe and photograph courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.