Easter CookiesI hope everyone that celebrates Easter had a wonderful one. This was the first time in over a year since COVID-19 that Allen and I were able to go to a small family gathering. It was great spending time with everyone, and I hope things get back to normal soon. Now onto cookies and I mean it when I say these are the best vanilla sugar cookies I ever tasted. The ingredients feature vanilla 3 ways: vanilla bean paste, vanilla extract, and vanilla sugar. The taste is a perfect vanilla flavor profile, and the cookie texture is chewy but firm. Since my nephew has an egg allergy, I did not use royal icing but an egg-dairy free icing. I love this icing as it has a lovely shine, tastes great, and have used it for many years. I highly recommend this recipe alternative if you cannot use egg whites. Happy Spring and stay safe!
5 cups All Purpose Flour
Whisk together flour and salt; set aside.
Cream butter and vanilla sugar in a hand held mixer or stand mixer with paddle attachment on low; 1-2 minutes. Do not overmix.
Scrape sides of bowl with spatula and mix for 10 seconds.
Add eggs one at a time, mix until incorporated. Scrape sides of bowl and mix for 5 seconds.
Scrape sides of bowl and mix for 5 seconds.
Turn off mixer and add the flour mixture, and cover mixer with kitchen towel, and turn mixer on low speed and incorporate.
The dough is ready when it begins to clump around paddle attachment.
Form into a disk shape and cover with plastic wrap and chill in fridge for 1-3 hours or overnight. I chilled the dough for 2 hours.
In a large bowl, sift powdered sugar; set aside.
Keep the containers covered until you are ready to color.
Transfer the icing immediately into squeeze bottles, pastry bags fitted with desired tips, or tipless bags.
Decorate as desired.
Let cookies dry overnight.
For the Icing recipe visit, The Slow Roasted Italian: