Baby Chick Cookies Recipe
Baby Chick Cookies Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
24 servings
TOTAL TIME:
Prep: 1 hour Bake: 15 min./batch + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 1 hour Bake: 15 min./batch + cooling

Ingredients

  • 1-3/4 cups all-purpose flour
  • 1/2 cup plus 1 tablespoon butter or margarine, softened
  • 1/3 cup sugar
  • 3 egg yolks
  • 12 drops yellow food coloring
  • TOPPING:
  • 3 egg whites
  • Pinch salt
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon lemon juice
  • 1-3/4 cups finely ground almonds
  • 2 ounces white confectionery coating*
  • 2 drops yellow food coloring
  • 1 drop red food coloring

Directions

In a mixing 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 chick-shaped cookie cutter. Place 1 in. apart on greased baking sheets. In another mixing bowl, beat egg whites and salt until soft peaks form. Gradually beat in sugar until stiff peaks form. Fold in the cinnamon, lemon juice and 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 or double boiler, melt confectionery coating. 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.
Originally published as Baby Chick Cookies in Country Woman March/April 1998, p12

Nutritional Facts

2 each: 183 calories, 10g fat (4g saturated fat), 38mg cholesterol, 58mg sodium, 20g carbohydrate (11g sugars, 1g fiber), 4g protein.

  • 1-3/4 cups all-purpose flour
  • 1/2 cup plus 1 tablespoon butter or margarine, softened
  • 1/3 cup sugar
  • 3 egg yolks
  • 12 drops yellow food coloring
  • TOPPING:
  • 3 egg whites
  • Pinch salt
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon lemon juice
  • 1-3/4 cups finely ground almonds
  • 2 ounces white confectionery coating*
  • 2 drops yellow food coloring
  • 1 drop red food coloring
  1. In a mixing 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 chick-shaped cookie cutter. Place 1 in. apart on greased baking sheets. In another mixing bowl, beat egg whites and salt until soft peaks form. Gradually beat in sugar until stiff peaks form. Fold in the cinnamon, lemon juice and 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 or double boiler, melt confectionery coating. 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.
Originally published as Baby Chick Cookies in Country Woman March/April 1998, p12

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