Happy Easter everyone! I found the most adorable Easter cookies while browsing Pinterest today, and I had to share this recipe, brought to you by Diamonds For Dessert! A perfect balance of lemon and honey, these little chick sugar cookies are bound to be a huge hit at your Easter festivities. These cute, bright chicks will put anyone in the holiday mood! Enjoy : )
Easter Chick Cookies
by Diamonds For Dessert
1/8 cup (2 tbsp) butter, room temperature
1/4 cup honey
1 egg, room temperature
the zest of 1 lemon
1 cup + 2 tbsp flour
1/8 tsp salt
1 tsp baking powder
1 tsp lemon extract (optional)
1/2 cup shredded coconut, ground finer in the food processor
yellow gel food coloring
orange candy melts
1. Preheat the oven to 300°F.
2. Add the food colouring into a little bit of water to dilute it. Slowly, and in increments, add the water to the shredded coconut to change the colour – the goal is to dye the coconut, but not to make it too wet. Set aside.
3. Melt some orange candy melts, and with toothpicks, draw 30 little chicks’ feet (seen above)! You’ll only be using 24 for 12 chicks, but extra ones for back-up never hurts. Set aside and let dry.
4. Mix the flour, salt, and baking powder in a bowl, then set aside. In another bowl, combine the butter and honey. Then, add the lemon zest, egg, and OPTIONAL lemon extract. Meanwhile, mix in the flour mixture with the egg/zest mixture until a dough forms.
5. wrap the dough, and chill overnight or until firm.
6. After chilled, divide the dough into 24 pieces.
7. With each piece, divide into two balls – one using 1/3 of the dough for the head, and the other 2/3 for the body. Essentially, one piece should be smaller than the other.
8. Next, with the bigger (body) ball, make a small indentation in the middle with your finger, and rest the smaller ball (head) on top of the body like seen above. This is to ensure that they are firmly attached. MAKE SURE you do this properly, or they will separate during baking and fall apart.
9. In each head, use the black nonpareils to make two small black eyes.
10. Next, roll each chick in the coloured coconut and bake on parchment paper for 16 minutes, or until slightly brown. Let cool.
11. Finally, you can put on the last decorating touches. Brush away any coconut from the eyes, and melt the rest of the orange candies. Using a toothpick, dab a small beak onto the heads.
12. Next, use two of the chick feet you made with the other candy melts and place them about 1cm apart on the bottom of the chick bodies. You can use melted candy to hold in place, or if you have any extra icing around, you can attach them with a dab of that.
A big thank-you to Diamonds For Dessert for this adorable Easter recipe! Click here to view more lovely desserts from her site!