WOMANSDAYMAG APRIL 2020 71
SWEET EASTER/ Cookbook
BASIC SUGAR COOKIES
ACTIVE 25 MIN. ✦ TOTAL 40 MIN.
MAKES 3 TO 4 DOZEN2¾ cups all-purpose flour
½tsp baking powder
¼ tsp kosher salt
1 cup (2 sticks) unsalted butter
¾cup granulated sugar
1large egg
1½ tsp pure vanilla extract(^1) In a large bowl, whisk together
flour, baking powder, and salt.
(^2) Using an electric mixer, beat
butter and sugar until light and
fluffy, about 3 minutes. Beat in
egg, then vanilla.
(^3) Reduce mixer speed to low and
gradually add flour mixture, mixing
just until incorporated. Shape
dough into 4 disks and roll each
between 2 sheets of waxed paper
to ⅛ inch thick. Chill until firm,
30 minutes in the refrigerator or
15 minutes in the freezer.
(^4) Heat oven to 350°F. Line baking
sheets with parchment paper.
Using floured cookie cutters, cut
out cookies. Place on the prepared
sheets. Reroll, chill, and cut scraps.
(^5) Bake, rotating the positions of the
pans halfway through, until cookies
are light golden brown around edges,
10 to 12 minutes. Let cool on sheets
5 minutes before transferring to wire
racks to cool completely.
BUTTERCREAM
FROSTING
ACTIVE 5 MIN. ✦ TOTAL 10 MIN.
MAKES ABOUT 3 CUPS
1 lb confectioners’ sugar
1 cup (2 sticks) unsalted butter,
at room temp
2 tsp pure vanilla extract
Sift confectioners’ sugar into
a bowl. Using an electric mixer,
beat butter on medium speed
until creamy, about 2 minutes.
Reduce mixer speed to low and
gradually add sugar, then mix
in vanilla. Increase speed to high
and beat until fluffy, about
2 minutes.
ROYAL ICING
ACTIVE 5 MIN. ✦ TOTAL 10 MIN.
MAKES ABOUT 2 CUPS
Using an electric mixer, beat 3
egg whites and 1⁄2 tsp cream of
tartar on medium-high speed until
foamy, about 1 minute. Reduce
speed to low; gradually add 1 lb
confectioners’ sugar, beating until
just incorporated. Increase speed
to high and beat until medium-stiff
glossy peaks form, 5 to 7 minutes.
COOKIE DOUGH POPS
ACTIVE 2 HR. ✦ TOTAL 2 HR.
MAKES 16 POPS, PLUS EXTRA COOKIE DOUGH
FOR THE COOKIE DOUGH
1 cup all-purpose flour
½ cup (1 stick) unsalted butter,
melted
⅓cup packed brown sugar
1tsp pure vanilla extract
¼ tsp kosher salt
1Tbsp milk
½ cup mini chocolate chips
FOR DECORATING
2 lbs white chocolate candy melts,
divided
¼cup coconut oil, divided
DECORATIONS
- Sanding sugar
- Marshmallows, for bunny ears
and chick features - Nonpareils, for bunny noses
and Easter eggs - Food coloring pen, for bunny eyes
- Mini orange M&M’s for chick beaks
- Mini brown M&M’s, for lamb noses
- Mini candy eyeballs
- Marshmallow bits, for lamb bodies
(^1) Heat oven to 350°F. On a rimmed
baking sheet, spread flour into an even
layer and bake 10 minutes. Let cool.
(^2) Using an electric mixer, in a
large bowl, beat butter and sugar
on medium until fully combined,
2 minutes.
(^3) Mix in vanilla and salt. Add flour
and mix to combine, then mix in milk.
Fold in chocolate chips.
(^4) Working in batches, melt 8 oz
candy melts with 1 Tbsp coconut oil
in a medium microwave-safe bowl at
50% power in 30-second increments
until smooth and melted. Working
1 at a time, spoon 1 Tbsp melted candy
into each pop mold and use back
of the spoon to evenly coat sides,
allowing excess to pool in center.
Refrigerate until firm, about 5 minutes.
(^5) Push craft stick partially into mold
and coat sides with melted chocolate
again. Let set.
(^6) Fill each pop mold with 1 Tbsp
cookie dough mix (you will have
leftover mix you can refrigerate
or freeze in balls), leaving a gap
between dough and top of mold. Fill
in gap by spooning in an additional
1 Tbsp melted chocolate, and use a
small offset spatula to smooth and
scrape away any excess. Refrigerate
until chocolate has set firmly, about
5 minutes. Gently remove pops,
pushing each stick through mold
and further into pop once it is fully
removed. Repeat steps to make a
total of 16 pops.
7 Once set, use excess melted
chocolate as glue to decorate pops.