Name: Easter Chicky Cookies
Total time: PT5100.0S
Yield: 12
Ingredients: 1 cup Butter; 1 1/4 cup Granulated Sugar; 1 teaspoon Salt; 1 1/2 teaspoon Baking Powder; 2 teaspoon Vanilla Extract; 1 Large Egg; 1/4 cup Sour Cream; 3 tablespoon Corn Starch; 3 cup Unbleached All-Purpose Flour; 2 1/4 cup Powdered Confectioners Sugar; 2 tablespoon Light Corn Syrup; 3 tablespoon Whole Milk; to taste Food Coloring

These cute cookies are the perfect Easter Treat!

Low-Fat

Beginner

Easter Chicky Cookies

calories

total_fat

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sugars

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Butter

Granulated Sugar

Salt

teaspoon

Baking Powder

Vanilla Extract

Large Egg

Sour Cream

Corn Starch

tablespoon

Unbleached All-Purpose Flour

Powdered Confectioners Sugar

Light Corn Syrup

Whole Milk

Food Coloring

to taste

In a standing mixer cream {@4:}, {@0:}, {@5:} and {@2:} until light and fluffy. Then add {@1:} and {@3:} beat well until blended light and fluffy.

In a standing mixer cream Butter (1 cup), Granulated Sugar (1 1/4 cup), Salt (1 teaspoon) and Baking Powder (1 1/2 teaspoon) until light and fluffy. Then add Vanilla Extract (2 teaspoon) and Large Egg (1 N/A) beat well until blended light and fluffy.

In a standing mixer cream Butter (1 cup), Granulated Sugar (1 1/4 cups), Salt (1 tsp) and Baking Powder (1 1/2 tsp) until light and fluffy. Then add Vanilla Extract (2 tsp) and Large Egg (1) beat well until blended light and fluffy.

Sift the {@2:} into the {@0:}. Add half the  Unbleached All Purpose Flour (3 cup) and half the {@1:} to the butter mixture mixing in completely. Add the rest of the sour cream and flour, mix until well incorporated.

Sift the Cornstarch (3 tablespoon) into the  Unbleached All-Purpose Flour (3 cup). Add half the  Unbleached All-Purpose Flour (3 cup) and half the Sour Cream (1/4 cup) to the butter mixture mixing in completely. Add the rest of the sour cream and flour, mix until well incorporated.

Sift the Corn Starch (3 Tbsp) into the Unbleached All-Purpose Flour (3 cups). Add half the  Unbleached All Purpose Flour (3 cup) and half the Sour Cream (1/4 cup) 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 {@0:}, {@2:}, {@1:}, {@3:} 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.

Mix Powdered Confectioners Sugar (2 1/4 cup), Light Corn Syrup (2 tablespoon), Whole Milk (3 tablespoon), 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.

Mix Powdered Confectioners Sugar (2 1/4 cups), 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.

Easter Chicky Cookies

4.3

1HR 25MINS

$0.47

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions