Yeasted Easter Sugar Cookies
- For the cookies
- 500 grams Pastry flour
- 1 cube Yeast
- 60 milliliters lukewarm milk
- 75 grams sugar
- 250 grams Quark
- 1 egg
- 75 grams soft butter
- 1 pinch salt
- 2 teaspoons grated Orange peel
- 2 tablespoons Orange liqueur (Grand Marnier)
Dissolve the yeast in warm milk with 1 teaspoon of sugar and stir until smooth. Mix flour, quark, egg, butter, salt, orange zest, and orange liqueur in a mixing bowl. Add the milk. With the dough hook of an electric mixer, thoroughly knead into a smooth dough. Cover in a warm place and let rise for about 45 minutes.
Place the dough on a floured surface and roll out to 1 cm (approximately 1/3 inch) thick. Cut out 25-30 chicks with the cookie cutter. Cut out several triangles for beaks. Place the chicken on a parchment-lined baking tray. Decorate with currants and let rise for about 15 minutes. Bake in a preheated oven at 200°C (approximately 400°F) for about 10-15 minutes, until golden brown. Remove from the tray and let cool.
Roll out the marzipan between plastic wrap and cut into wings for the chicks. Make a glaze with the powdered sugar, lemon juice, and food coloring. Glue the wings onto the body with a dot of the glaze. Brush the marzipan and sprinkle with sugar pearls. Color the remaining glaze orange and pipe the beaks. Let the cookies dry and serve for easter.