Description
Delightful and colorful Easter egg cookies decorated with a watercolor floral design, perfect for adding a creative touch to your Easter celebrations.
Ingredients
- 2 ¾ cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- White fondant
- Gel food coloring
- Pure lemon extract
- Piping gel
- Black FoodWriter marker
Instructions
- Roll and cut chilled cookie dough to approximately 1/16 inch thickness using an egg-shaped cookie cutter.
- Bake them at 350°F (175°C) until golden; cool on a cooling grid.
- Mix icing colors with pure lemon extract for a watercolor consistency.
- Roll out white fondant to about 1/16 inch thickness.
- Create flower shapes on the fondant using the mixed icing colors.
- Add Kelly Green leaves around each flower.
- Let the fondant blooms dry for 5-10 minutes.
- Outline the flowers and leaves with a black FoodWriter marker.
- Cut fondant shapes using the same egg-shaped cutter.
- Attach fondant shapes to the cookies using piping gel.
Notes
Chill your dough for easier handling and shaping. Use high-quality ingredients for the best results.