I love making things that make my family smile. Today I made these cookies and then asked the boys if they wanted some eggs. Of course they did, and came flying upstairs, expecting fried eggs. Instead, this is what they found. And they loved it.
- 1 cup unsalted butter (at room temperature. You can substitute salted butter and skip the 1/4 teaspoon salt.)
- 1/2 cup sifted powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
|Make the dough: Add the butter to a large-size mixing bowl and beat with an electric mixer on medium-low speed until smooth, about 2-3 minutes. Beat in sugar and vanilla on medium speed, until well combined. Sift together flour and salt. Gradually beat into butter mixture on low speed.|
|Shape the dough: Transfer dough onto a piece of plastic wrap and pat into an 8” disc. Wrap with the plastic and chill for one hour. (If you’re in a hurry, just pop it into the freezer until firm). On a lightly floured surface or parchment paper, roll out dough to 1/4″ thick and cut into 2.5″ – 3″ rounds, using a circular cookie cutter. Use a small glass, dipped in flour, to press the center of the “plate”, as shown above. Reroll until all dough is used. Place the cookies about 1″ apart on ungreased baking sheets (I like to line my pans with parchment paper), and refrigerate for 15 minutes.|
|Bake the cookies: Heat oven to 350 degrees. Bake 12-15 minutes until firm, but not brown. Cool on a wire rack.|
Decorate the cookies: Flood with frosting as shown with the cookies in my Christmas Wreath project, using the same icing recipe. Outline and flood the rim of the cookie plate with icing and then flood the center. Allow to set and top with a gummy fried egg and cracked candy egg. (See sources below).
Makes about 18 cookies plates, depending on size.
The eggshells are candy malt eggs that are widely available at most markets during the Easter season, and online throughout the year. To crack the eggs, I held each egg firmly with one hand and carefully jabbed a sharp knife into the center of the egg with my other hand, and tapped the egg against the counter, while applying pressure with the knife. It takes a little practice to not completely shatter the egg. But after a few times, you’ll get the hang of it and you can eat all of the crumbs from your practice eggs!
The Butter Cut-Outs recipe is from my next book, The Farm Chicks Christmas. It’s such a wonderful recipe because it can be adapted for so many different holidays or eaten just as the perfectly soft, buttery cookie I sometimes crave. I adapted it from a recipe given to me by my friend, HaneLore and I share a few different ways to prepare it in the book.
While Bongo was munching away on his “plate”, he suggested making little cast iron fry pans, iced and flooded with black icing, complete with a handle. I think that would be soooo cute! A little fried egg, right in the pan. I’ll have to try it, for sure!
Now get crackin’! hee hee
IT'S ME, SERENA!
In 2002, I was dreaming of creating a fun and happy little event to sell my vintage and handmade goods. In 2002, I held my first event in my neighbor's barn along with a handful of friends. The sale became wildly popular and began attracting visitors from across the country and recognition in national magazines. Today The Farm Chicks Vintage & Handmade Fair fills the Spokane County Fairgrounds and features hundreds of creatively and carefully curated spaces packed with vintage and handmade goods. Many describe it as a bucket list event, magical, inspirational, and the best event of its kind in the USA. I describe it as the best weekend of the year!