Easter sugar cookies

• пшеничне борошно↗200g g

  плюс додаткове для посипання

• цукор‑пісок↗120g g
• ванільний стручок↗½

  насіння вичавлене або ½ ч. л. ванільної пасти

• масло↗125g g

  нарізане кубиками

• яйце↗1
• пшеничне борошно↗150g g
• какао‑порошок↗50g g
• цукор‑пісок↗120g g
• ванільний стручок↗½

  насіння вичавлене, або ½ ч. л. ванільної пасти

• масло↗125g g

  нарізане кубиками

• яйце↗1
• цукрова пудра↗500g g
• білки яєць2
• паста для кольорування↗

  ми використали пастельний жовтий, зелений та рожевий

Step-by-step instructions

1. 1

   For the vanilla dough, sift the flour into a mixing bowl. Add sugar, vanilla and butter. Using an electric whisk or mixer, beat everything for 5 minutes until fine crumbs form. This can also be done in a food processor. Add the egg and beat again until the mixture comes together into a dough. Form a disc and refrigerate for at least 1 hour.

2. 2

   For the chocolate cookies, sift the flour and cocoa powder into the same bowl and add sugar, vanilla and butter. Beat with an electric whisk or mixer for 5 minutes until fine crumbs form. This can also be done in a food processor. Add the egg and beat again. Form a disc and refrigerate for at least 1 hour.

3. 3

   Line two large baking trays with parchment paper. Lightly dust a clean work surface with flour and roll both doughs to a thickness of 5 mm. Using Easter‑shaped cutters (4‑6 cm), cut out cookies and place on the trays, leaving enough space, then chill for at least 30 minutes. Preheat the oven to 200 °C/180 °C with convection/gas 6. Bake 8‑10 minutes until golden. Let fully cool on the tray.

4. 4

   For the icing, sift the powdered sugar into a mixing bowl. Add egg whites and 2 tbsp cold water. Using a paddle attachment, beat for 10 minutes on the lowest speed until thick and firm. Divide the mixture into three bowls and add a different coloring paste to each. Take 3 tbsp of each colour and pour into three piping bags. They will be used for outlining and decoration. Dilute the remaining icing with 1‑2 tsp water in each bowl, mixing to a uniform consistency. If you stir a spoon to the bottom of the bowl, the icing should re‑join after 4 seconds.

5. 5

   Pipe an outline onto each cookie using a piping bag, then, when it sets (about 30 min), spoon the liquid icing into the centre and smooth with the back of a teaspoon. Let set for 2 hours. Decorate with additional icing on top, such as lines or flowers, and leave for 30 min to harden.