Giant Easter Egg Cookie
Serves: 3
Cody DuBuque
1 January 1970
Based on User reviews:
48
Spice
59
Sweetness
50
Sourness
43
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
3 tbsps
All-Purpose Flour2 tbsps
Egg White (pasteurized)1.5 cups
Sugar (confectioners')2 tbsps
Lemon JuiceDirections:
1
Preheat the oven to 350 degrees F
2
Line a baking sheet with parchment paper
3
Mix the cookie dough with the flour until it is an even texture
4
Turn the dough out onto the prepared baking sheet and form it into the shape of an egg about 1/2-inch thick, 9 inches long and 7 inches wide at its widest point
5
Bake until golden around the edges, about 25 minutes
6
Remove the cookie from the oven to cool, about 15 minutes
7
Meanwhile, beat the egg whites and sugar with an electric mixer until combined
8
Add the lemon juice and continue to beat until thick and glossy, about 5 minutes
9
Fill a pastry bag or plastic baggie with the icing, snip off a small corner and pipe decorations on the cookie
10
Attach the candies in patterns to make a decorative Easter egg