Baby Chick Cookies Recipe
When you serve thees cookies, you won't hear a peep from guests—they'll be too busy gobbling up the sweet treat! Shape them into baby chicks like our home economist did here or follow reader Phyllis Madonna's lead and form the dough into sheep. "I serve them to friend's and family all the time," she pens from Cleveland, New York.
- 1-3/4 cups all-purpose flour
- 1/2 cup plus 1 tablespoon butter, softened
- 1/3 cup sugar
- 3 egg yolks
- 12 drops yellow food coloring
- 3 egg whites
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- Pinch salt
- 3/4 cup sugar
- 1-3/4 cups chopped almonds
- 2 ounces white candy coating
- 2 drops yellow food coloring
- 1 drop red food coloring
- In a large bowl, combine flour, butter, sugar, egg yolks and food coloring. Beat on medium speed for 2 minutes. Knead mixture 3-4 times to form a ball. On a floured surface, roll to 1/8-in. thickness. Cut with a 2-1/2-in. to 3-in. chick-shaped cookie cutter. Place 1 in. apart on greased baking sheets.
- In small bowl and with clean beaters, beat egg whites, cinnamon, lemon juice and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in almonds. Place 2 teaspoons of topping on each chick, spreading to cover all but the beak and feet.
- Bake at 375° for 12-14 minutes or until lightly browned. Cool completely on wire racks.
- In a microwave, melt candy coating; stir until smooth. Stir in yellow and red food coloring to make orange; spread on beak and feet of each chick. Yield: 4 dozen (2-inch cookies).
Originally published as Baby Chick Cookies in Country Woman March/April 1998, p12
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