Easter Chicky Cookies

In a standing mixer cream Butter (240 mL), Granulated Sugar (250 g), Salt (1 tsp) and Baking Powder (1 tsp) until light and fluffy. Then add Vanilla Extract (2 tsp) and Large Egg (1) beat well until blended light and fluffy.

Sift the Corn Starch (3 Tbsp) into the Unbleached All Purpose Flour (375 g). Add half the Unbleached All Purpose Flour (3 cup) and half the Sour Cream (4 Tbsp) to the butter mixture mixing in completely. Add the rest of the sour cream and flour, mix until well incorporated.

Divide into 2 round disk wrap and put in the refrigerator for 30 minutes. Heat oven to 350 degrees F (180 degrees C).

Roll cookies out on a floured surface. Bake cookies on a parchment paper lined baking dish. I roll the cookies rather thick I like them about 1/8 inch thick. I bake the cookies for 10-14 minutes. Let cookies cool completely on a wire rack before icing.

Mix Powdered Confectioners Sugar (245 g), Light Corn Syrup (2 Tbsp), Whole Milk (3 Tbsp), Food Coloring (to taste) in a large flat bowl mix until all the lumps are gone and well mixed. Let this sit a while to let the bubbles work their way to the top otherwise you tend to get lots of bubbles in your icing later for 10 minutes.

Dip cookie, let it drain, letting excess drip into icing bowl. I then place on a rack on a cookie sheet to cut down on the mess. Let these dry for at least one day otherwise they will stick to one another.

Serve and enjoy!