Easter Egg Piñata Cookies - Yoyomax12

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I did some online research how to make piñata cookies and I didn't use any particular person's idea for this video.

This is the same cookie recipe as the one used in my colourful corn cookies here:
   • Colourful Corn Cookies & How to make ...  

Here it the Easter bunny video mentioned at the end of this video:
   • Decorating Cupcakes #118:  Easter Bun...  
Cookie recipe

1/2 cup butter
1 cup sugar
1 egg, lightly beaten
1 tsp. vanilla
2 cups flour
1/2 tsp. baking powder
1/4 tsp salt (omit if using salted butter, it didn't add it)
Using an electric mixer, cream the butter and sugar in a large bowl. Add the egg and vanilla and mix well.

In another bowl, combine the flour, baking powder, and salt.

Mix in the flour a little at a time until all the ingredients are well combined.
If the dough is crumbly, bring it together into a dough ball with your hands, kneading slightly.
If your dough is too sticky or soft, chill it for 30 minutes in the fridge.

Roll out the dough between sheets of parchment paper until it is 1/4" thick all over. If your work surface is very small, or if your kitchen is very hot , cut the dough ball in 2-3 pieces and roll out one piece at a time.

Using a cookie cutter cut out the shapes, you will need two whole egg shapes and one egg shape with a whole in the middle for each piñata cookiesg. Before removing excess dough from cutouts, place the whole sheet in the freezer or fridge for about 20 minutes and then remove the cutouts with a spatula and then transfer to a cookie sheet.

Place the cookies on a greased (or parchment or silicone lined) baking sheets and bake at 350F for 9-10 minutes or just until the edges are brown.

Let the cookies set on the sheets for about 2 minutes, then transfer to a wire rack to cool completely.

To make the piñata cookies attach a cookie with a hole to a whole cookie with frosting, fill the cutout hole with small candies and then attach another cookie on top with more frosting.
Frosting recipe I used can be found here:
   • Decorating Cupcakes #10:  Cute Monste...  
You can use commercially available frosting as well

I glazed the cookies using a recipe I found here:
http://allrecipes.com/recipe/sugar-co...

1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
food coloring

In a small bowl, stir together confectioners' sugar, milk, corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more more milk or water. You need a frosting that will be runny enough to flow from a spoon.


Homemade cookie cutter tips:
You need to use thick aluminum foil, it can't be the thin stuff in the rolls. You can use any aluminum food container (like those disposable roasting pans) as long as it is large enough. I used the dull side of a butter knife to lightly score a pieces of oven bottom liner every inch making 4 lines. I cut out the long rectangular strip and then folded the outside edges to the center (these are the sharp scissor cut edges). I then folded it again, ending up with a long strip about 1 inch wide. I pressed the entire length with a wooden ruler to crease and sharpen the edges.
Using a printed template or by eye, bend the metal into the shape you want, trim to fit and glue/tape or staple together. Try to ensure that the ends wind up in a convenient spot (not on a curve or corner). This cookie cutter can be carefully washed (I used an old toothbrush to coax out pieces of dough stuck in any folds) and re-used or just thrown into the recycling with the aluminum cans.

You can probably get at least 4-5 cookie cutters out of one of those drip tray oven liner things.

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