Easter is just around the corner! It’s one of my favorite holidays as I always look forward to Resurrection Day. As a believer Easter is actually more important for me than even Christmas as this is the day that affirms and strengthens my faith – He is alive and risen indeed!
During this time of rejoicing my family and I always get excited and we try to think of ways on how to celebrate this great occasion. Of course, my kids have to have some sweets and since my hubby is British it often has to be British Easter Eggs, naturally from England and of course made and filled with chocolate.
When I saw this recipe for Giant Easter Egg Cookie from Foodnetwork.com I thought that perhaps this year we can add a new treat for Easter. Since my kids love cookies anyway and hubby has a sweet tooth, too I don’t think there’ll be any complaints if this weekend this delicious treat would be on the table this weekend. How about you? Do you have a favorite Easter sweet treat? If you do, let us know or if you need a great idea, why not try this gorgeous cookie?
Giant Easter Egg Cookie
By: Manila Spoon
March 31, 2015
Let your kids help you make and decorate this huge and delicious Easter Egg Cookie. You will not only have a great bonding moment but also enjoy a yummy treat!
- One 16.5-ounce tube ready-made sugar cookie dough, at room temperature
- 3 Tablespoons all purpose Flour
- 2 Tablespoons pasteurized Egg Whites
- 1 1/2 cups Confectioners’ Sugar
- 2 Tablespoons Lemon Juice
- 2 cups assorted Easter candy, such as jelly beans and mini eggs, etc.
- Sprinkles, optional
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Mix the cookie dough with the flour until it is an even texture. Turn the dough out onto the prepared baking sheet and form it into the shape of an egg about 1/2-inch thick, 9 inches long and 7 inches wide at its widest point. Bake until golden around the edges, about 25 minutes. Remove the cookie from the oven to cool, about 15 minutes.
- Meanwhile, beat the egg whites and sugar with an electric mixer until combined. Add the lemon juice and continue to beat until thick and glossy, about 5 minutes.
- Fill a pastry bag or plastic baggie with the icing, snip off a small corner and pipe decorations on the cookie. Attach the candies in patterns to make a decorative Easter egg.
Yield: 8-10 Servings
Prep Time: 30 Minutes
Cooking Time: 25 Minutes
Total Time: 55 Minutes
Recipe courtesy of Foodnetwork.com
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