Okay, my plan for Easter was to bake some Easter cookies. I had bought some cute cookie cutters at TK Maxx a few weeks ago and was eager to use them.
So, on Saturday before Easter I prepared the dough and left it in the fridge overnight to use on Sunday. Before baking the cookies I wanted to prepare the icing — which turned out to be a good idea.. I didn’t have enough powdered sugar to use! The stores in Germany are closed on Sundays (and definitely on holidays..) and I used most of the granulated sugar for the sugar cookie dough, so I couldn’t grind my own powdered sugar..
I had to come up with a different idea. Cut out cookies taste and look pretty boring without any icing on it.. I raided our cupboards and found some ground cinnamon and a jar of raspberry-rhubarb jam that my mom had made and given to me a while back.
Here’s the result:
I know they didn’t turn out very Easterish, but were very yummy still! :)
I tried this recipe from allrecipes.com
because it had really good ratings.. Next time I’ll definitely use less sugar, though. They were a little too sweet for my liking.
So, for my miniature cinnamon rolls, I rolled out the dough, sprinkled ground cinnamon on it and rolled it up. Then I let it chill in the freezer for about 1⁄2 hour to make it easier to cut into slices.
For the jam cookies I formed little balls, put them on the baking sheet and pressed a little well on it with my thumb before filling them with about a teaspoon full of jam. Both of the cookies baked for about 15 minutes, until golden brown.
This is the story of my not Easter cookies.. Good thing is: you can bake them all year round. ;)
I’m partying here! ♥