Lemony Easter Chicks Recipes

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LEMON MACAROON CHICKS



Lemon Macaroon Chicks image

Provided by Food Network Kitchen

Categories     dessert

Time 55m

Yield about 30 chicks

Number Of Ingredients 6

One 14-ounce bag sweetened coconut flakes
1/4 cup prepared lemon curd
4 large egg whites
Pinch fine salt
15 small orange and/or yellow jelly beans
60 mini chocolate chips (about 2 tablespoons)

Steps:

  • Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
  • Combine the coconut, lemon curd, egg whites and salt with a spatula in a medium bowl until a uniform consistency.
  • Roll generous tablespoons of the mixture into egg shapes, setting them big-side down onto the prepared baking sheets. Repeat with the rest of the mix. Bake until the bottom and a few of the coconut frays turn deep golden brown, about 20 minutes.
  • Meanwhile, cut the jelly beans in half lengthwise and set aside.
  • Remove the macaroons from the oven and let them cool enough to handle, but are still warm, about 5 minutes.
  • Take one of the jelly bean halves and pinch an end to make a pointed beak. Hold the point, shiny-side up, and push the rounded end into the side of a macaroon. Push 2 mini chocolate chips, peak-side in, into the macaroon on either side of the beak for eyes. Repeat with the rest of the macaroons and serve.

EASTER CHICK COOKIES



Easter Chick Cookies image

Which comes first, the chicken or the egg? That's entirely up to you. Have little ones help decorate a few dozen of our lemon shortbread cookies with sanding sugar, sprinkles, mini chocolate chips, and candy. Then share them with your peeps at Easter dinner -- or any gathering you want to sweeten with these sure signs of spring.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 3 dozen cookies

Number Of Ingredients 9

2 cups unbleached all-purpose flour
3/4 teaspoon kosher salt
8 ounces (2 sticks) unsalted butter, room temperature
1/2 cup confectioners' sugar
1 teaspoon pure vanilla extract
3 cups confectioners' sugar
6 tablespoons fresh lemon juice
1 to 2 drops yellow gel food coloring
Yellow fine sanding sugar, jumbo candy sequins, orange and yellow sprinkles, candy hearts, and mini chocolate-chips, for decorating

Steps:

  • Shortbread Cookies: Line 2 rimmed baking sheets with parchment. Whisk together flour and salt. In the bowl of a mixer fitted with the paddle attachment, beat butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until pale and fluffy, occasionally scraping down the sides of bowl, about 2 minutes more. Beat in vanilla. Add flour mixture, and mix on low speed, scraping sides if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
  • Turn out dough, forming into 2 disks; wrap each in plastic. Refrigerate until firm, at least 1 hour.
  • Preheat oven to 325 degrees. To create an egg shape, pinch one end of a 2 1/2-inch-tall oval cookie cutter. Roll out 1 disk to a 1/4-inch thickness; stamp out shapes. Reroll scraps. Repeat with remaining disk.
  • Bake until firm and golden, 13 to 15 minutes. For flatter cookies, tap sheets on counter halfway through baking and again afterward. Let cool on wire racks.
  • Lemon Icing: Stir together sugar and lemon juice. Add food coloring. Transfer to a small squeeze bottle. Outline cookies with icing 1/4 inch from edges, then fill in centers.
  • Set up a candy bar and get creative with decorating. For the chicks: Dip an iced cookie in sanding sugar. Let dry; store in an airtight container up to 5 days. Dot candy sequins with icing; overlap to create feathers. Use orange sprinkles for feet, a candy heart for a beak, and upside-down mini chocolate chips for eyes. For the eggs: Lay orange or yellow sprinkles in a zigzag pattern halfway up an iced cookie. Sprinkle bottom with sanding sugar.

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