Easter cookies
Easter is just around the corner; you could say the Easter Bunny is already knocking at the door. Let’s welcome it in despite the quarantine. Let’s make sure that the upcoming holidays, even though we will spend them without family and friends, bring at least a bit of joy and hope. After all, EASTER is a holiday inseparably associated with hope.
Our suggestion will delight the little ones most of all. It will keep children bored with quarantine busy, as well as adults eager to show their creativity. We encourage you to work together at the kitchen table. It will certainly let you take your mind off everyday worries. The more colorful, the merrier. The only limit is your imagination.
Stay at home and bake cookies! ...because homemade is better!
Notes
From the given ingredients you can make about 35 cookies, depending on the cutters you use.
Beat the butter with the egg, sugar, real vanilla sugar and a pinch of salt with a mixer until light and fluffy.
Mix the flour with potato starch and baking powder, add to the mixture and, together with the sour cream, knead into a smooth dough. Then wrap the dough in cling film and refrigerate for 1 hour.
Preheat the oven with the pizza stone inside to 175℃ (for fan-assisted/convection, 150℃).
On a floured pastry board, roll out the dough to about 3–4 mm thick. Use cookie cutters or cut shapes with a knife. Carefully remove the cut cookies from the cutters and place them on the preheated pizza stone.
Bake the cookies in the oven for 12–15 minutes.
Keep an eye on the color so they don’t burn!
