Easter Egg Cookies

<img src="easter--egg-cookies-.jpg" alt="easter-egg-cookies" />

If you’ve been following my blog, you’ll remember these cookies from Valentines Day, they were quite the hit. I decided to do them again for Easter, since they’re so easy and fun to make! Here’s the recap on how to make them:

1 batch of Sugar Cookies

1 batch of Royal Icing

Icing Gels – colours of your choice – I used purple, sky blue, kelly green and yellow.

An off-set spatula

5 squeeze bottles

Lots of toothpicks

Egg Shape Cookie Cutter

<img src="easter--egg-cookies-.jpg" alt="easter-egg-cookies" />

I used Ms.Field’s Sugar Cookie recipe. I made the Royal Icing with 4 cups of icing sugar, 3 tablespoons of Meringue Powder, 9 tbsp of water and 1 tsp of vanilla. I separated the icing into 4 bowls and coloured them with the icing gels. I used squeeze bottles as I find they are the best for flooding cookies. I flooded each cookie with white and then made   little dots or lines in a contrasting colour. To get the different designs I simply dragged a toothpick through the icing. I’ll be honest the first couple ones weren’t nearly as good as the later ones, but once I got the hang of it, it was really easy and fun.

<img src="easter--egg-cookies-.jpg" alt="easter-egg-cookies" />

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