Pink & Gold Easter Egg Cookies! by Chantilly & Coco

Pink & Gold Easter Egg Cookies!
2 cups all-purpose flour
1/4 teaspoon salt?xml:namespace prefix = o ns = “urn:schemas-microsoft-com:office:office” /
1 cup (226 grams) unsalted butter, room temperature
1/2 cup powdered icing sugar
1 teaspoon pure vanilla extract
1 teaspoon cinnamon powder (not sugar)

METHOD:
1.Pre-heat your oven to 150 Degrees
2.In a bowl, sift the flour & mix in the salt (set aside)
3.In a separate bowl, mix in the softened butter & sifted icing
4.Then add the vanilla essence and cinnamon powder into the wet mix
5.Whisk for 2minutes

6.Slowly pour the dry mix into the wet mix and then with freshly cleaned hands, hand ball the mixture altogether to make a tight round flat disk.
7.Wrap the disk in glad wrap so its air tight and fridge for 1hour or until chilled and firm.
8.Use a baking trap with 2 pieces of baking paper to roll out the cookie dough to about 1-2cm.
9.Use your egg cutter to cut your cookie from the rolled out dough and bake in the oven for 8-10minutes until cookies are a light golden colour.
10. Leave on a cooling rack for half an hour before dressing.
11. Dress your eggs with sugar fondant and edible gold paint or express your creativity through your own designs.



You can purchase baking and decorating items from your local Cake decorating stores 



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