Easter preparations are well underway in our family, and if you have been following my blog for a while, you know this is Mamoul time! These semolina date ring cookies usher in the beginning of spring, Jesus’s resurrection, and in the Muslim world, Ramadan, which is happening right now as well. If you want a refresher on this cherished tradition, check out my previous blog here: https://feastinthemiddleeast.com/2018/03/21/mamoul-and-kaak-bi-ajwa-semolina-cookies-for-easter/
Today I have a fun new recipe with a western twist: Marbled Easter cookies. These gorgeous cookies are surprisingly easy to make, and while I will provide a sugar cookie recipe for you below, you can use store bought break and bake sugar cookies (often in the refrigerated section). If you are limited on time, currently supermarkets are selling already baked sugar cookies in Easter shapes, just begging to get decorated! Just get a load of these beauties below:
Lindsey is back from Food Lala with these beautiful cookies, flecked with gold. The icing is a simple mix of confectioner’s sugar and water. The gold flecks are basically edible gold, which you can get at any craft store like Michael’s. Lindsey mixed the dust with cheap vodka, as the vodka evaporates quickly, ready for decorating. Just keep the vodka away from the kids and you are all set! To see the technique for these fun and easy cookies, click on the new video below. I wish all of you that are celebrating a wonderful Easter!
Marbled Easter cookies
- ¾ cups butter, softened
- ⅔ cups white sugar
- ⅓ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoons baking powder
- Dash salt
- Cream together butter and sugar in a large bowl with an electric mixer until smooth. Beat in eggs and vanilla. Stir in flour, baking powder, and salt. Cover, and chill dough for at least 1 hour (or overnight). Preheat the oven to 400 degrees F (200 degrees C). Lightly dust a work surface with flour. Roll out dough to 1/4 to 1/2 inch thickness. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased baking sheets. Bake in the preheated oven until cookies are lightly browned, 6 to 8 minutes. Carefully transfer cookies to a wire rack and cool completely before decorating.
- 2 cups confectioner’s sugar (powdered sugar)
- 4 tablespoons milk or water
- Luster Dust, Food Coloring, Cheap Vodka