Washington County Enterprise-Leader

Get Creative with Easter Sweets

Kid-friendly crafts that bring loved ones together

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FAMILY FEATURES

Holiday hams and deviled eggs may take center stage at Easter gatherings, but edible crafts offer a reminder of the magic of the season that’s found in moments spent together. Simple recipes that call for a dose of creativity are perfect ways to bring the kids to the kitchen, made even easier when all that work leads to sweet treats. While plastic eggs may have led to a decline in good, old-fashioned egg-dyeing, there are still fun ways to bring crafts back to Easter celebratio­ns. Consider these Kids Krafty Easter Cake Pops, which call for little ones to help dip seasonal shapes in chocolate, use cake molds and more.

Children of virtually any age can relish in the joys of using cookie cutters and decorating Easter Sugar Cookies, all with a little supervisio­n and short list of instructio­ns. This version shows how to make the cookies and homemade icing so you can create any color you desire for maximum creativity.

Remember, these delicious crafts don’t have to be perfect – having fun and making memories that last a lifetime are what make Easter truly special.

Visit Culinary.net to find more Easter inspiratio­n and recipes from “Cookin’ Savvy.”

Easter Sugar Cookies

Recipe courtesy of “Cookin’ Savvy”

Icing:

1/3 cup meringue powder

1/2 cup warm water, plus additional for thinning (optional), divided 3 tablespoon­s vanilla

1 bag (2 pounds) powdered sugar 2 tablespoon­s corn syrup assorted food coloring

Cookies:

2 sticks unsalted butter, at

room temperatur­e

1 cup sugar

1 egg

1 tablespoon vanilla 2 teaspoons baking powder 1 dash salt

3 cups all-purpose flour

To make icing: Mix meringue powder, 1/2 cup warm water, vanilla, powdered sugar and corn syrup. Separate into bowls and add food coloring; mix with water, as needed, to thin for piping. To make cookies: Heat oven to 350 F. Cream butter and sugar. Mix in egg, vanilla, baking powder and salt. Mix in flour 1 cup at a time to form dough. Roll dough out to 1/4-1/2-inch thickness.

Cut into shapes, place on baking sheet and freeze 10 minutes. Bake

8-12 minutes. Cool completely before icing.

Place icing in zip-top or piping bags and cut off tips. Put cookies on parchment paper. Trace outline first then fill in middle. Use toothpicks to smooth out.

Let dry 6 hours and finish decorating with different icing colors or edible markers.

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Easter Sugar Cookies

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