Yeasted Easter Sugar Cookies

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Yeasted Easter Sugar Cookies
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Difficulty:
easy
Difficulty
Preparation:
2 h. 20 min.
Preparation

Ingredients

for
30
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)
To decorate
Currants (for the eyes)
1 Cookie cutter (baby chick shaped)
50 grams Marzipan
Food coloring
100 grams powdered sugar
1 tablespoon lemon juice
Sugar pearls
How healthy are the main ingredients?
sugareggsaltCurrant

Preparation steps

1.

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.

2.

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.

3.

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.