These cute little cookies are perfect for Easter.
Dried raspberry powder or essence gives them a tangy fruity flavour that balances the semi-sweetness of the cookie and icing.
They are great for those who don't enjoy Easter sweetness overload.
Plus, their nest shape makes them an extra festive addition to your Easter morning tea or supper table.
Ingredients:
· 1/2 cup salted butter, room temperature
· 1/2 cup fine white sugar
· 1 egg
· 1 tsp dried raspberry powder or raspberry extract
· 1 and 1/3 cups all-purpose flour
· 1 tsp baking powder
· ready mix raspberry icing (or homemade butter icing with raspberry flavouring)
Instructions:
1. Preheat your oven to 350F. Bake the cookies for 12-15 minutes, or until the edges are golden brown.
2. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg.
3. Add the flour, the raspberry powder or essence and baking powder. Mix until dough forms.
4. Roll the dough into small ball shapes and place them on a baking sheet. Then use a spoon or ice cream scoop to flatten the inside to create a nest shape.
5. Bake the cookies for 20 minutes, or until the edges are golden brown.
6. Allow the cookies to cool on the baking sheet before moving them to a cooling rack.
7. Once completely cooled, fill the centres with premade icing and place some mini eggs on top.
Yield 18 cookies.
Enjoy your homemade Raspberry Mini Easter Egg Cookies with a glass of milk or a hot cup of tea.
Variation:
If you don't enjoy the tang of raspberries, you can omit the raspberry ingredient and replace it with pure vanilla essence, which also makes a very delicious cookie.
Printable recipe HERE
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