Easter Cookies

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Easter Chicks

Easter Cookies

Easter Spice Biscuits

 

 

* Exported from MasterCook *

 

Easter Chicks

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Breads Fleischmann's Yeast

Holiday Snacks

 

 

Amount Measure Ingredient -- Preparation Method

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DOUGH

5 cups all-purpose flour (5 to 5 1/2 cups)

1/2 cup sugar

2 packages Fleischmann's® Rapid Rise Yeast

1 tablespoon freshly grated lemon peel

3/4 teaspoon salt

3/4 cup evaporated milk (6 ounces)

1/2 cup water

1/3 cup butter or margarine (2/3 stick) -- cut up

2 eggs

Raisins

 

GLAZE

1 1/4 cups sifted powdered sugar

2 tablespoons evaporated milk (2 to 3 tablespoons)

1/2 teaspoon pure vanilla extract

 

To make dough: Combine 2 cups flour, sugar, undissolved yeast, lemon peel

and salt. Heat milk, water and butter until very warm (120º to 130ºF); stir

into dry ingredients. Stir in eggs and enough remaining flour to make soft

dough. Knead on lightly floured surface until smooth and elastic, about 4

to 6 minutes. Cover; let rest 10 minutes.

 

To shape: Divide dough into 18 equal pieces; roll to 10-inch ropes. Tie

each into knot, with one end slightly shorter than other. Place knots,

short ends up, 2 inches apart on 2 greased baking sheets. Pinch short end

of knot to form head and pointed beak.

 

Insert 2 raisins for eyes. With fingers, flatten long end of knot. With

sharp knife, make 4 to 5 cuts to form tail. Cover; let rise in warm,

draft-free place until almost doubled in size, about 20 to 30 minutes.

 

Bake at 375ºF for 12 to 15 minutes or until golden brown, covering with

foil after 8 minutes to prevent excess browning. Remove from pans to wire

racks. Place racks over jelly roll pans or waxed paper; immediately brush

with glaze while warm.

____________________

 

To make glaze: In small bowl, combine all glaze ingredients; stir until

smooth.

 

Source:

" Fleischmann's Yeast "

S(Internet address):

" http://www.breadworld.com/index.html "

Yield:

" 18 Chicks "

 

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Per serving: 4169 Calories (kcal); 93g Total Fat; (20% calories from fat);

97g Protein; 732g Carbohydrate; 439mg Cholesterol; 2679mg Sodium

Food Exchanges: 31 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 16

Fat; 15 Other Carbohydrates

 

NOTES : * If desired, cover well with plastic wrap after shaping;

refrigerate 2 to 24 hours. When ready to bake, let stand, uncovered, 10

minutes at room temperature. Bake and glaze as directed.

Nutr. Assoc. : 0 14 0 26366 20084 0 3254 0 4098 0 0 0 0 0 3254 5403

 

 

* Exported from MasterCook *

 

Easter Cookies

 

Recipe By :Cole Publishing Group Recipe Collection

Serving Size : 60 Preparation Time :0:00

Categories : Dessert

 

Amount Measure Ingredient -- Preparation Method

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1 cup unsalted butter -- softened

2 cups sugar

6 whole eggs -- lightly beaten

2 egg yolks -- lightly beaten

for glaze

1/2 cup milk

8 1/2 cups sifted flour

4 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon allspice

1 teaspoon vanilla extract

3 tablespoons anise-flavored liqueur

1/3 cup sesame seed

 

In a large mixing bowl, beat butter with a wooden spoon until soft and

creamy; add sugar and beat thoroughly. Mix in whole beaten eggs and then

milk.

 

Combine 8 cups flour and baking powder in a sifter and sift into egg

mixture. Beat thoroughly, then add cinnamon, allspice, vanilla, and

liqueur; mix again. Preheat oven to 350 degrees

 

Turn dough onto a lightly floured board and knead until firm and smooth,

adding more flour as needed. To test for correct consistency, roll a ball

of dough in your hand; it should feel firm and not at all sticky. Pull off

a small piece of dough and roll into a rope 3 inches long and 1/2 inch in

diameter. Bring ends of rope around to meet, forming a circle; press ends

together with your fingertips.

 

Brush circle with egg yolk, dip in sesame seed, and place on a baking

sheet. Repeat with remaining dough. Bake until very lightly browned (about

15 minutes). Remove to wire racks to cool.

 

 

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Per serving: 135 Calories (kcal); 4g Total Fat; (29% calories from fat); 3g

Protein; 21g Carbohydrate; 34mg Cholesterol; 40mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat;

1/2 Other Carbohydrates

 

NOTES : Although these cookies are an Easter tradition, they are good any

time of the year, at any time of the day. Try dunking them in your morning

coffee. Yield: 5 dozen cookies.

 

Nutr. Assoc. : 0 0 0 0 0 0 3309 0 0 0 0 2056 1357

 

 

* Exported from MasterCook *

 

Nz Easter Spice Biscuits

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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***BISCUITS***

1/2 pound self-raising flour

4 1/4 ounces soft brown sugar

2 teaspoons spice mixture -- (see below)

1/2 teaspoon salt

5 5/8 ounces cubed cold butter

***SPICE MIX***

2 tablespoons ground cinnamon

1/2 teaspoon ground cardamon

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1 teaspoon ground mixed spices

 

* Mix together and use when required.

 

Easter Biscuit:

 

Combine sugar, flour and spice mixture together.

 

Add the salt.

 

Rub in the butter and mix to a firm dough.

 

Rest in the fridge for 24 hours.

 

Roll dough out on a floured surface and cut to desired shapes and sizes.

 

Cook at 160 C for 20-25 minutes.

 

Leave to cool on baking racks.

 

Sprinkle with icing sugar if desired.

 

Easter Strawberry Shortcakes:

 

To make Easter strawberry shortcakes place halved strawberries and

whipped cream on two biscuits.

 

Stack them and top with a plain biscuit.

 

Converted by MC_Buster.

 

 

 

 

 

 

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Per serving: 39 Calories (kcal); 1g Total Fat; (9% calories from fat); 1g

Protein; 11g Carbohydrate; 0mg Cholesterol; 1071mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0