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"Sunny Side Up" Cookies
(5)
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Preparation
30 min
Cooking
15 min
Chilling
3 h
Vegetarian
Nut-free
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Nutrition Facts
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Ingredients
Cookies
3/4 cup (180 ml) unsalted butter, softened
1 cup (250 ml) sugar
1 egg
Grated zest of 1 lemon
2 cups (500 ml) cake flour
1 teaspoon (5 ml) baking powder
A pinch of salt
Icing
4 cups (1 litre) icing sugar
2 egg whites
Water, as needed
Yellow food coloring
Preparation
Cookies
In a bowl, cream the butter and sugar for 2 minutes with an electric mixer.
Add the egg and lemon zest. Beat for 1 minute.
In another bowl, combine the flour, baking powder and salt.
With a wooden spoon, add the dry ingredients to the butter mixture and beat well until smooth.
Roll the dough into a 7.5-cm (3-inch) log. Cover in plastic wrap and refrigerate for 3 hours.
With the rack in the middle position, preheat the oven to 180 °C (350 °F).
Unwrap the roll of dough and place on a work surface. Cut into 1/2-cm (1/4-inch) thick slices and place them on a baking sheet lined with parchment paper.
Bake for 15 minutes or until cookies begin to brown.
Icing
In a bowl, blend the icing sugar and egg whites. Add a little water if necessary to get a smooth glaze that will spread evenly. Set aside about 125ml (1/2 cup) of icing for decorating.
Frost cookies, let dry for a few minutes then add some yellow coloring to the reserved frosting, to mimic the color of an egg yolk.
With a spoon, add a little icing in the centre of each cookie to give it the appearance of a sunny side up egg.
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