Easter Inspiration: Baby Bird Cookies

by Elmer Fudd

Easter Inspiration: Adorable Sweet Treats - Baby Bird Cookies

Wow, you can believe that Easter is only a few weeks away? Well it is and now is the time to get inspired and start planning for your Easter celebrations. To get you off to a good start, I found these adorable Baby Bird Cookies, these will look great on your dessert table.  I mean seriously,  how cute are these. Once you bake up a batch of these cute little baby birdies, you will definitely be in the Easter holiday spirit.

Here’s the recipe.

Easter Inspiration: Adorable Easter Sweet Treats

Baby Bird Cookies

Wow, you can believe that Easter is only a few weeks away? Well it is and now is the time to get inspired and start planning for your Easter celebrations.… Easter Easter Inspiration: Baby Bird Cookies European Print
Serves: 14 Cookies Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1/2 cup slivered almonds
  • 2 1/2 cups all-purpose flour
  • 1 1/2 sticks (3/4 cup) butter, cut in pieces
  • 1/2 cup firmly packed light brown sugar
  • 1 large egg
  • 2 tsp almond extract
  • 3 cups confectioners’ sugar
  • Assorted paste, gel or liquid food colors
  • White sanding (fine crystal) sugar

Instructions

You’ll need baking sheets and a 6-in. bird cookie cutter.

  1. Pulse almonds in food processor until finely chopped. Add flour; process until almonds are finely ground. Add butter; pulse until crumbs form. Add sugar, egg and 11/2 tsp extract. Process just until dough forms.
  2. Pat dough into a ball; divide in half. Place one half between 2 sheets of wax paper on a dampened work surface; roll out to 1/4 in. thick. Repeat with other half. Slide onto a baking sheet; place in freezer about 10 minutes.
  3. Heat oven to 350ºF. Remove top sheet of wax paper. With floured cutter, cut out as many birds as possible. With metal spatula, remove birds; place 1 in. apart on ungreased baking sheet.
  4. Bake 10 to 12 minutes, just until golden. Cool on baking sheet on wire rack 2 minutes, then remove to rack to cool completely. Reroll scraps; cut more birds.
  5. Stir 2 cups confectioners’ sugar, remaining 1/2 tsp extract and 2 to 3 Tbsp water until smooth. Divide among smaller bowls; tint each to desired color. Spread icing over each cookie.
  6. Stir 1 cup confectioners’ sugar with about 4 tsp water until thick enough to pipe. Spoon into small ziptop bag; snip off a tiny corner of bag. Pipe designs on a cookie, then immediately sprinkle with sanding sugar. Repeat with other cookies. Let dry at least 12 hours. Tap off excess sugar.

 

Notes

Tip: Plan ahead: Store un-iced cookies airtight at room temperature up to a week, decorated cookies up to 3 days.

 

Enjoy!

celebrate life in style…

Save

More Inspiration

1 comment

Leesa April 5, - 12:40 pm

Great follower from this page, several your posts have seriously helped me out. Awaiting up-dates!

Reply

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More