Tweet! Easter Cookies

I'm getting in the Easter spirit at the moment, looking forward to Eloise having her first school holidays (although I do have premonitions in the first couple of days I might be counting down 'til they're over... !) Hubby having days off work and generally spending time as a family.

Ok, these don't look like they come from a bakers shop but they are cute and my girls will love them!  If you're a dab hand at icing (I am NOT obviously!) then you can make yours lots prettier.

The biscuit recipe really is dead easy and doesn't take long to make.   A great little cut-out cookie dough activity for school holidays

Cookie/Biscuits:

220gr  butter, softened

1/2 cup white sugar

 zest of 1/2 lemon

1/2 teaspoon salt

1 large egg

1/2 teaspoon vanilla essence/extract

2 cups plain flour

Icing:
1/4 cup egg white
450gr icing sugar
water, extra
food colouring, extra

Method:
Cream butter and sugar with lemon and salt until pale and fluffy.
Add egg, then vanilla essence, then flour, allow to form a ball of dough on your beaters.

Place in ziplock bag and refrigerate for one hour.

Preheat oven to 180 degrees c
Remove dough from refrigerator and allow to thaw for 10 minutes.
Pull out 1/3 on to a lightly floured surface and roll out, cut shapes and put onto greased baking tray

(I got my egg shaped cutter from www.inspiredbychocolate.com.au for $2.50 - lots of great Easter stuff there)
Bake for 10 minutes or until edges start to go golden.
Remove from oven and transfer to wire rack to cool.

Method to make Icing:
Place egg white and icing sugar in a mixing bowl, mix until well combined and add colouring drop by drop until the right colour is achieved.  The consistency should be a little runny but firm.  It should form thick ribbons when a spoon is dropped in and raised.  Add drops of water gradually until this consistency is achieved.

Ice and decorate as desired!
(Eyes and nose of chicken made with fondant icing, pupils are currants - flowers cut from fondant icing - centres of flowers from fruit candy)

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