Directions: |
Directions:Make cookies: In large bowl, whisk together flour, baking powder and salt.
Using electric mixer, beat butter and granulated sugar until light and fluffy, about 3 minutes. Beat in egg and then vanilla.
Reduce speed to low; gradually add flour mixture just until incorporated. Shape dough into 4 disks; roll each between 2 sheets of parchment paper to 1/4 inch thick. Refrigerate until firm, 30 minutes.
Heat oven to 350°F. Line baking sheets with parchment. Using egg-shaped cutters, cut out cookies. Place on sheets. Reroll, chill and cut scraps.
Bake, rotating positions of pans halfway through, until cookies are light golden brown around edges, 10 to 12 minutes. Let cool on sheets 5 minutes; transfer to wire racks to cool completely.
Make icing: Using mixer, beat egg whites and cream of tartar on medium-high speed until foamy, about 1 minute.
Reduce speed to low; gradually add confectioners’ sugar until incorporated. On high speed, beat until medium-stiff glossy peaks form, 5 to 7 minutes.
Add water 1 teaspoon at a time to icing to make thin drizzling consistency. Spoon 3 tablespoons onto plate. Add a couple of drops of food coloring; swirl using wooden pick. Place cookie top down directly into frosting, then slowly peel cookie away to one side, turning upright, and let excess fall off. Transfer to wire rack until set. Repeat with remaining cookies, changing icing colors as desired. |
This recipe for Marbled Egg Sugar Cookies is from