Easter Chick Cookies

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Lyric Boyd (a 7th grade student) made these refreshing lemon cookies, decorated with Buttercream Icing, to inspire your kids to become great bakers. Makes about 20 cookies.

Cookies: Coating:

1¾ cups flour 2 cups powdered sugar

1/2 teaspoon salt 1 cup granulated sugar

¼ teaspoon baking powder

¼ teaspoon baking soda


8 tablespoons Country Cream Butter 1 cup Country Cream butter,

(salted), at room temperature

3/4 cup granulated sugar 3 cups powdered sugar

1 large Eggland’s Best egg 2-3 tablespoons Longmont

1 tablespoon grated lemon zest Dairy whipping cream

2 tablespoons fresh lemon juice 1 teaspoon vanilla extract

¼ teaspoon yellow food coloring gel pinch of salt (adjust to taste)

Whisk flour, baking soda, and baking powder together in a medium bowl. Set aside. In a large bowl, beat the room temperature butter and the sugar until fluffy (about 4 minutes). Add the egg and beat for 2 minutes. Add the lemon juice, lemon zest, and yellow food coloring gel and combine until coloring is blended. Reduce beaters to low speed and slowly add the flour mixture, mixing only until combined. Cover the bowl with a lid or plastic wrap and chill for an hour.

Preheat oven to 350° F and line a baking pan with parchment paper. Roll the chilled dough into 1-tablespoon balls. To coat the chick body, roll two-thirds of the balls in the powdered sugar and place 2 inches apart on the baking sheet. For the chick head, roll remaining balls in the granulated sugar. Cut each ball in half and place the cut side against a powdered sugar cookie ball on the baking sheet. Bake until set but not browned at the edges, 10 to 12 minutes. Let the cookies cool completely.

For the icing, beat the butter with a mixer on medium speed until smooth. Add powdered sugar and mix on low speed, then increase to medium speed for another 1-2 minutes, until the mixture starts to come together. Add the heavy cream (start with 2 tablespoons and add more if needed), vanilla extract, and salt. Continue mixing on medium-high speed for another minute, until well combined. Frosting can be made 1-2 days in advance and refrigerated. Bring to room temperature before using. Frosting will also freeze well for 2-3 months. Thaw overnight in refrigerator, then bring to room temperature and mix well before using.