Easter Cookies Recipes

Steps:

• Preheat oven to 350°F. Line the cookie sheet pans with the parchment paper.
• Knead the flour into the cookie dough until smooth. Roll out the dough to a scant ¼-inch thickness. Cut out 18 cookies, re-rolling the scraps if necessary. Transfer the cookies to the prepared cookie sheet pans.
• Bake for 12-17 minutes, or until golden brown. Remove from the oven, transfer to a wire rack, and let cool completely.
• Spoon the frosting into a resealable plastic bag; snip a corner. Using the photo as a guide, pipe outlines on the cookies, then fill in the outlines with a tight zigzag pattern. Spread the frosting with a small spatula or table knife on about half the cookies to make it smooth.
• Decorate with M&M'S® Brand Milk Chocolate Candies for Easter to make fun designs

Steps:

• Heat oven to 190C/170C fan/gas 5. Line two baking sheets with baking parchment. Tip the butter, sugars and vanilla into a bowl. Beat with a hand-held electric whisk until pale and fluffy. Add the egg and beat again. Tip in the flour, bicarb and a pinch of salt, then use a spatula to mix together before adding the chocolate chunks and about half the crushed mini eggs (set aside the larger pieces) and mix again until everything is combined.
• Scoop golf-ball-sized mounds of cookie dough onto the baking sheets, making sure you leave plenty of space between each one. (You should fit 4-6 cookies on each, so you'll have to bake in batches to make the total 20 cookies.) Push the remaining mini egg pieces into the tops. Can be frozen at this point for up to three months. Defrost thoroughly in the fridge before baking. Bake for 15-18 mins, swapping the sheets around halfway through. For soft and chewy cookies, the cookies should be golden around the edges but still pale and soft in the middle. If you prefer a biscuit texture, you will need to bake them a little longer.
• Remove from the oven and leave to cool for 10 mins before transferring to a wire rack, then bake the second batch. Continue until all the cookies are baked. Will keep in an airtight container for up to a week.

Steps:

• Preheat oven to 300 degrees.
• Place pecans in a zip lock bag, close the bag, and let the children beat the bag with a wooden spoon to break the pecans into small pieces.
• Explain to the children that after Jesus was arrested, the Roman soldiers beat him.
• Let the children smell the vinegar.
• Put the vinegar into a mixing bowl.
• Explain that when Jesus was thirsty on the cross he was given vinegar to drink.
• Add egg whites to the vinegar.
• Eggs represent life.
• Explain that Jesus gave his life to give us life.
• Sprinkle a little salt into each child's hands.
• Let them taste it and brush the rest into the bowl.
• Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our sin.
• So far the ingredients aren't very appetizing.
• Add 1 cup sugar.
• Explain that the sweetest part of the story is that Jesus died because He loves us.
• He wants us to know and belong to him.
• Beat with a mixer on high speed for 12 to 15 minutes until the stiff peaks form.
• Explain that the color white represents the purity in God's eyes of those whose sin have been cleansed by Jesus.
• Fold in Broken Nuts.
• Drop by teaspoons onto a cookie sheet covered with wax paper.
• Explain that each mound represents the rocky tomb where Jesus' body was laid.
• Put the cookie sheet in the oven and turn OFF.
• Give each child a piece of tape and seal the oven door.
• Explain that Jesus' tomb was sealed.
• Go to bed.
• Explain to the children that they may feel sad to leave the cookies in the oven overnight.
• Jesus' followers were in despair when the tomb was sealed.
• On Easter morning, open the oven and give everyone a cookie.
• Notice the cracked surface and take a bite.
• The cookies are HOLLOW!
• On the first Easter Jesus' followers were amazed to find the tomb open and empty.
• He has risen!
• Happy Easter Everyone!