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RECIPE
13 INGREDIENTS7 STEPS1HR 25MIN

Easter Chicky Cookies

4.3
3 Ratings
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Angie's Southern Kitchen
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These cute cookies are the perfect Easter Treat!

1HR 25MIN

Total Cooking Time

13

Ingredients
Angie's Southern Kitchen
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Ingredients
US / METRIC
Servings:
12
Serves 12
Ingredient List
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1 cup
1 tsp
1/2 Tbsp
Baking Powder
1/4 cup
Heavy Cream
2 1/4 cups
Powdered Confectioners Sugar
2 Tbsp
Light Corn Syrup
3 Tbsp
Organic Whole Milk
to taste
Food Coloring
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Directions

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Step 1
In a standing mixer cream Butter (1 cup) , Granulated Sugar (1 1/4 cups) , Salt (1 tsp) and Baking Powder (1/2 Tbsp) until light and fluffy. Then add Vanilla Extract (1/2 Tbsp) and Large Egg (1) beat well until blended light and fluffy.
Step 2
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.
Step 3
Divide into 2 round disk wrap and put in the refrigerator for 30 minutes. Heat oven to 350 degrees F (180 degrees C).
Step 4
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.
Step 5
Mix Powdered Confectioners Sugar (2 1/4 cups) , Light Corn Syrup (2 Tbsp) , Organic 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.
Step 6
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.
Step 7
Serve and enjoy!

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