speckled robin's egg sugar cookies . . .

I found these vibrant caramel candy robin eggs at our local Powell's Sweet Shoppe, and they were the inspiration behind these speckled robins egg sugar cookies.

I served them at our Easter brunch gathering a few weekends ago, along with a Lemon & Honey Tart and an old-fashioned buttermilk pie with fresh blackberries.

And although Easter has come and gone, I still think they would make a beautiful addition to any Spring tea or garden gathering.

 

speckled robins egg sugar cookies

Ingredients

2 ¼ cups all-purpose flour

¼ teaspoons baking powder

¼ teaspoon salt

12 Tablespoons (1 ½  sticks) unsalted butter, room temperature

3/4 cup granulated sugar

2 teaspoons pure vanilla extract
1 egg, room temperature

 powder sugar (instead of flour) for rolling out dough

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Preparation

To make the cookies, in a bowl, sift together the flour, baking powder, and salt . . . set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter and granulated sugar on medium speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Reduce the speed to low and add the flour mixture in three additions, scraping down the sides of the bowl after each addition. Mix until just combined.

Form the dough into a flattened ball, wrap with plastic wrap and refrigerate for at least 3 hours or as long as overnight.

Preheat an oven to 350°F.

Line 2 baking sheets with parchment paper. 

On a lightly floured powder sugar surface, roll out the dough to 1/4-inch thickness. Using cookie cutters, cut out desired shapes. Transfer to the prepared baking sheets, spacing cookies about 2 inches apart, and bake until just golden around the edges, 10 to 15 minutes, depending on the size of the cookies. Transfer the pans to wire racks and let cool for 5 minutes, then remove the cookies from the pans and let cool completely.

Makes 12 to 18 cookies, depending on cutter size.

Sugar Cookie GLAZE

2 ¼  cups confectioners' sugar, sifted

2 Tablespoons light corn syrup

1 Tablespoons milk
1/2 teaspoon pure vanilla extract

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Combine ingredients and mix until smooth

The secret to a 'clean' sugar edge is not letting the glaze drip down the sides of the cookie.
A thick glaze is also key.
After the glaze has been mixed, add 1 Tablespoon of confectioners' sugar at a time, 
until you get the desired thick consistency.

How to decorate a robins egg . . . 
Using a small brush, randomly dab dots of glaze on the cookie.
Sprinkle brown sanding sugar or chocolate sprinkles on the wet glaze. Let sit for up to 2 minutes and shake off excess.
Using the small brush, 'paint' glaze on the cookie around the 'speckled' areas. 
Sprinkle the blue sanding sugar on the wet glaze. Let sit for up to 2 minutes and then shake off excess. 
See photo collage for pictorial.

Have fun!

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painting by Karen Margulis

LET'S STAY in touch!

Simply Suzannes at Home 

on Facebook