Let's get baking! Here's a fun and easy kid-friendly Easter cookie recipe
Spring is in the air, and Easter is right around the corner! Have some fun with your kids in the kitchen with this cookie recipe.
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Mar 25, 2021, 5:58 PM
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Updated 1,332 days ago
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Spring is in the air, and Easter is right around the corner!
With certain restrictions due to the COVID-19 pandemic, there’s still a way to have fun with kids in the kitchen.
Rene Gonzalez, Founder & Chief Bambini Chef at Bambino Chef in Jersey City, gives News 12 step-by-step instructions on how to make Greek Easter Cookies.
GREEK EASTER COOKIES
Ingredients:
Zest of 1 orange
1/3 cup granulated sugar1/4 cup unsalted butter (room temperature)
1 egg2 tbs milk (room temperature)1/2 tsp. vanilla extract1 1/2 cups all-purpose flour1/2 teaspoon baking powder1/4 teaspoon salt
FOR THE EGG WASH
1 egg
Utensils:
Mixing bowl & spoon
Measuring cups and spoons
Grater
Whisk
Brush
Baking sheet
Parchment paper
Directions:
- In a large mixing bowl, use your fingertips to rub together the sugar and orange zest until all of the sugar is evenly moistened with the zest.
- Add the butter and mix until the mixture is pale, light and fluffy.
- Add the egg, beating for a full minute. Add the milk and vanilla extract and beat to combine.
- Add the flour, baking powder and salt into the dough a little at a time, and stir. Use a rubber spatula to give the dough a final mix and incorporate any pockets of flour. The dough should be soft, but not sticky. Cover with plastic wrap and allow to rest for 20 minutes. (20-minute rest not needed)
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or silicone baking mat.
- Using about 2 tablespoons of dough at a time (or a medium cookie scoop), roll the dough into 7-inch ropes and then shape as desired: braids, circles, pinwheels, "S"s, etc. Place at least 2 inches apart on the prepared baking sheet.
- In a small bowl, whisk together the egg yolk and water for the egg wash. Brush over the shaped cookies.
- Bake until golden brown, about 20 minutes. Allow to cool on the baking sheet, then store in an airtight container for up to 2 weeks.
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