Marbleized Easter Egg Cookies Recipes

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MARBLEIZED EGGS



Marbleized Eggs image

Provided by Matthew Mead

Categories     Egg     Easter     Kid-Friendly     Small Plates

Number Of Ingredients 6

Enamel hobby paints: green, lavender, and purple, or colors of your choice
Disposable aluminum roasting pans, one for each color combination
Rubber gloves
Wooden skewers
Blown eggs , as many as desired, clean and dry
Coffee filters

Steps:

  • 1. Decide the color or combinations you want to use-you may use one or more colors of paint for each marbling bath.
  • 2. For each bath, fill a roasting pan with about 4 inches of water. Put on the rubber gloves. Add about 1 teaspoon of each color paint in the chosen combination. Swirl the end of a skewer through the paint.
  • 3. Place an egg on the end of a skewer. Swirl it around through the paint and water. When the paint has adhered to the egg in a marbled pattern, remove the egg from the skewer to an egg carton and let it dry.
  • 4. Repeat this process for each egg, using the different color marbleizing baths as you wish.
  • 5. To dispose of paint responsibly, pour each bath slowly through a coffee filter, letting the water drain down the sink and capturing the paint. Throw away the paint.

MARBLED EASTER EGG SUGAR COOKIE CUTOUTS



Marbled Easter Egg Sugar Cookie Cutouts image

Inspired by swirly dyed Easter eggs, these colorful cookies are a fun recipe to make as a family.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 22

Number Of Ingredients 4

1 pouch (17.5 oz) Betty Crocker™ Cookie Mix Sugar
Flour, butter and egg called for on cookie mix pouch for cutout cookies
Betty Crocker™ blue, pink, purple and yellow gel food colors
2 tablespoons coarse white sparkling sugar

Steps:

  • Heat oven to 375°F.
  • In large bowl, mix cookie mix, flour, butter and egg with spoon until soft dough forms. Divide dough into 4 pieces. Place pieces of dough into 4 small bowls. Tint 1 bowl blue, 1 bowl pink, 1 bowl purple and 1 bowl yellow by stirring in each food color.
  • On floured surface, drop tablespoons of each dough in random pattern to make large rectangle. Dough pieces should be just touching together. Push dough rectangle toward center on all sides to make 7x6-inch rectangle. Roll dough 1/4 inch thick to create marbled pattern. Cut with 3-inch egg-shaped cookie cutter; place cutouts 2 inches apart on ungreased cookie sheets. Sprinkle with sugar. Press any leftover scraps together, and reroll on floured surface to make more cookies.
  • Bake 7 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 12 g, TransFat 0 g

MARBLEIZED EASTER EGG COOKIES



Marbleized Easter Egg Cookies image

Strategically applied icing turns basic oval sugar cookies into marbleized masterpieces. Download templates one and two for decorating instructions.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 1 dozen 6-inch cookies

Number Of Ingredients 9

4 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups granulated sugar
2 large eggs
2 tablespoons freshly squeezed lemon juice
Dani Fiore's Royal Icing
Pastel-colored gel-paste food coloring

Steps:

  • Sift flour, baking powder, and salt into a bowl.
  • Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and lemon juice. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.
  • Preheat oven to 325 degrees, with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough between two pieces of plastic wrap to 1/4 inch thick. Remove top layer of plastic wrap. Cut out cookies with a 6-inch fluted egg-shaped cookie cutter. Transfer cookie dough on plastic wrap to a baking sheet. Transfer baking sheet to freezer; freeze until very firm, about 15 minutes. Remove baking sheet from freezer and transfer shapes to baking sheets lined with nonstick baking mats. Roll out scraps, and repeat. Repeat with remaining disk of dough.
  • Bake, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.
  • Divide royal icing evenly among three small bowls. Color each portion of icing with desired shade of food coloring, stirring with a toothpick to combine. Transfer each color of icing to a separate small squirt bottle. Using the colored icing, decorate according to template instructions.

MARBLEIZED EASTER EGGS



Marbleized Easter Eggs image

Creating beautiful and colorful eggs is a rewarding and fun Easter activity for families to do together. Easter Egg Recipes, Tips, & Tricks.

Provided by McCormick

Categories     Craft Project,

Yield 12

Number Of Ingredients 5

1 dozen large eggs
Vinegar
Vegetable oil
McCormick® Assorted Food Colors & Egg Dye
McCormick® Assorted NEON! Food Colors & Egg Dye

Steps:

  • Gently place eggs in single layer in large saucepan. Add enough cold water to cover eggs by 1 inch. Cover. Bring just to boil on high heat. Remove from heat. Let stand 12 minutes. (Adjust time up or down by 3 minutes for each size larger or smaller)
  • Pour off hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled.
  • Mix 1/4 cup boiling water, 1 teaspoon vinegar, 1/8 teaspoon oil and 4 to 8 drops food color in shallow bowl. Repeat if second color is desired. Make sure to agitate mixture with fork or small whisk so oil droplets are small. Gently roll egg in one color for 30 seconds or until the egg is the desired shade. Transfer the egg to second color and repeat the process. Use a slotted spoon, wire egg holder or tongs to add and remove eggs from dye. Allow eggs to dry. Wipe away excess oil with a paper towel.

EASTER EGG COOKIES



Easter Egg Cookies image

My mother started baking these cookies with me and my eight brothers and sisters when I was a child, and I carried on the tradition with our four youngsters when they were little. Now, my children are grown and can make these cookies with their own tots. -Barbara Neuweg, West Point, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 12

1 cup butter, softened
1/2 cup packed brown sugar
1 large egg
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 cup quick-cooking oats
3/4 teaspoon salt
GLAZE:
1-1/2 cups confectioners' sugar
1/8 teaspoon salt
3 tablespoons half-and-half cream
Frosting and sprinkles, optional

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and vanilla; mix well. Combine the flour, oats and salt; stir into creamed mixture. Divide dough into three equal portions. , Form 12 egg-shaped cookies from each portion. Place on ungreased baking sheets. Bake at 350° for 20-25 minutes or until set. Cool completely. , Combine glaze ingredients until smooth; spoon over cookies. Decorate as desired.

Nutrition Facts : Calories 126 calories, Fat 6g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 102mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.

EASTER EGG COOKIES



Easter Egg Cookies image

This year your decorated Easter eggs could be plump cookies--a treat that will delight children and adults alike. You bake light-textured cookies shaped like eggs, glaze 1/2 of the cookies with lemon icing and 1/2 with chocolate, then decorate all of them with the colored icing you can buy in tubes or pressurized cans.

Provided by EIDT

Time 3h55m

Yield 20

Number Of Ingredients 16

¾ cup sifted powdered sugar
½ cup unsalted butter, at room temperature
2 large eggs
1 teaspoon grated lemon zest
2 ½ cups sifted all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup milk
1 ½ cups sifted powdered sugar
1 tablespoon lemon juice
1 tablespoon warm water, or as needed
1 ½ cups sifted powdered sugar
3 tablespoons warm water, or as needed
1 ounce pre-melted unsweetened chocolate
½ teaspoon vanilla extract
decorating icings or gels

Steps:

  • Cream powdered sugar and butter for cookies in a bowl with an electric mixer until smooth. Add eggs, 1 at a time, beating well after each addition. Stir in lemon zest.
  • Combine sifted flour with baking powder and salt. Sift again, then add to the butter mixture alternately with the milk, stirring after each addition until just combined. Cover and refrigerate at least 2 hours or overnight.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
  • Remove cookie dough from the refrigerator. Lightly dust your hands with flour and roll 2 tablespoons dough between your palms into a 3-inch long cylinder with tapering ends. Place 2 inches apart on the prepared cookie sheet.
  • Bake in the preheated oven until cookies are a pale straw color, about 12 minutes. Remove from the oven and immediately transfer cookies to wire racks. Allow to cool thoroughly, about 30 minutes.
  • While the cookies are cooling, prepare icings. Combine powdered sugar, lemon juice, and warm water for lemon icing in one bowl, and combine powdered sugar, warm water, chocolate, and vanilla for chocolate icing in a second bowl. Stir both icings until smooth and thin enough to pour.
  • Put waxed paper under the racks of cookies. Pour about 1 tablespoon lemon icing over a cookie, beginning in the center and continuing around the sides until cookie is evenly coated. Repeat to frost 1/2 of the cookies with lemon icing and the other 1/2 with chocolate icing. Scoop up an icing that drips on the waxed paper and stir into the remaining icing. Use extra icing as needed to coat cookies. Let icing dry until no longer sticky, about 30 minutes.
  • Use tubes or pressurized cans of decorating icing to make your own fanciful design of flowers, geometric shapes, or Easter motifs.

Nutrition Facts : Calories 206.6 calories, Carbohydrate 36.3 g, Cholesterol 31.3 mg, Fat 6.1 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 3.5 g, Sodium 76.6 mg, Sugar 23.4 g

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