It may be Easter, but it's been snowing rather heavily at Swan's Nest the past three days, so any thought of the Easter Bunny hiding colored eggs outdoors has been tabled until another year. My husband Randy and I tease that should we forge ahead and hide eggs anyway, knowing that either a fox will get them or we'll find them sometime in May after the thaw.
This year's Easter celebration won't miss a beat though, because the Easter Bunny is delivering a basket of egg-shaped Orange Cream Easter Cookies. These tender, orange-flavored cookies garnished with a thin layer of frosting and a sprinkle of tinted sugar, look every bit as festive as Easter eggs, and will add a festive touch to any Easter celebration.
Orange Cream Easter Cookies
|1||tablespoon orange zest|
|1||tablespoon orange juice|
|1/2||cup heavy cream|
|1 1/2||teaspoons vanilla|
|1||teaspoon baking powder|
In the large bowl of an electric mixer, beat the eggs, sugar, and orange zest together at high speed until the mixture thickens. Add orange juice, cream, and vanilla, and beat at high speed 2 minutes until the mixture is the consistency of raw egg whites.
In a medium bowl, stir together the flour, cornstarch, baking powder, and salt. Gradually stir the flour mixture into the creamed mixture with a large spoon to form a soft dough. Cover the cookie dough with plastic wrap and chill 1-2 hours until it is cold.
Preheat the oven to 375 degrees and lightly grease cookie sheets. On a floured pastry cloth or counter, roll half of the dough to 1/8-inch thickness. Using an egg-shaped cookie cutter dipped in flour, cut out cookies and transfer them to the prepared cookie sheets. Bake 8-9 minutes until the edges of the cookies are barely brown. Remove the cookies from the oven and immediately transfer them to a wire rack to cool. When they are cool, spread with icing and sprinkle with tinted sugar.
|2||cups sifted confectioners’ sugar|
|Tinted sparkling sugar|
In a medium bowl, whisk milk into the confectioners’ sugar a little at a time until the icing is thick and smooth. Add vanilla and whisk well until it is well blended.
Yield: 45 to 48 3-inch cookies