Easter eggs icing cookies

The method:

1. In the bowl of an electric mixer mix the flour, sugar, baking soda and salt on low speed to combine.

2. Add the butter and mix on medium speed until the mixture is uniformly combined. Add the egg and the Greek honey and mix on low speed until an even dough forms. Form the dough into a disk. Wrap tightly in plastic wrap and refrigerate for 30 minutes or overnight. Bring to room temperature for 10 minutes before use.

3. Line four baking sheets with parchment paper. Roll out the dough between two pieces of parchment paper.. Peel the parchment away. Use your cookie cutter to cut shapes out of the dough. Gently remove the excess dough, and press it back together. Transfer the cut shapes to the prepared baking sheets. Chill the dough for 15 to 20 mins before baking. Chilling them can help achieve more defined shapes, which can be helpful with more complex shapes

4. Preheat the oven to 350°F/175°C with the oven racks in the upper and lower thirds of the oven.

5. Bake the trays of cookies in batches. Bake until the cookies brown lightly around the edges and appear set, 8 to 10 minutes.

6. Cookies will be fragile when they first come out of the oven, so cool them on the baking sheets for a few minutes (3 to 5), then use a spatula to remove them to a cooling rack to cool completely.

For the icing:

• I pasteurized 5 egg whites (150 ml) with 5 teaspoons of water,
• ¼ of cream of tartar and then I added
• 6 cups of powdered sugar little by little.

For the pastel colors:

 I separate the icing in 4 colors: White, pastel pink, pastel blue, pastel yellow

1 drop of blue gel food color, 1 drop red for pink gel food color

My tip for decorating:

Let the first layer of icing set before decorating the second layer.

Have fun! I hope you enjoy it as much as we did!