Baby Chick Cookies Recipe
- 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
- 1. 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.
- 2. 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.
- 3. Bake at 375° for 12-14 minutes or until lightly browned. Cool completely on wire racks.
- 4. 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).
Editor's Note: White confectionery coating is found in the baking section of most grocery stores. It is sometimes labeled "almond bark" or "candy coating" and is often sold in bulk packages of 1 to 1-1/2 pounds.
2 each: 183 calories, 10g fat (4g saturated fat), 38mg cholesterol, 58mg sodium, 20g carbohydrate (11g sugars, 1g fiber), 4g protein.