Easter Cookies

May

2013

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All tin cookie cutters are hand molded from tinplate, the industry standard of quality for years. Tinplate consists of thin sheets of steel, for everlasting durability, coated with tin on each side. Tin cookie cutters will not rust unless deeply scratched to the steel core or unless exposed to moisture.

To ensure a lifetime of use, simply handwash your cutters with warm, soapy water and dry promptly and thoroughly. Always use a soft cloth or sponge. Never use abrasive cleaning materials, metal scouring pads or any detergent that contains alkali or acid. For added protection, you may choose to enhance the drying process by placing your cutters in a slightly warmed oven, turned off, for 2-3 minutes. Also, you may take a hair-dryer on warm or hot setting and dry your cutters to ensure there is no trapped moisture.

Store all metal cookie cutters in a cool and dry place.

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Easter Cookies

Thursday, 22 March 2012 10:36

Kathia here from Pink Little Cake Blog. It’s that time of the year! Easter is just a few weeks away and is time to start baking and decorating cookies. The Cookie Cutter Company has plenty of adorable Easter and spring cookie cutters to help you get started.

Easter is one of my favorite holidays. I enjoy making all kinds of bunnies, eggs, and carrot cookies to fill Easter baskets. I also like to hide cookies for a fun Easter Egg Hunt.

To make these Easter cookies, you will need the following cutters and supplies:

Royal icing in white, yellow, pink, orange, green, purple and black (flood consistency is stiff for outlining and details)
Nonpareils
Pink ribbon
Tip #1 and #2
Squeeze bottles
Couplers and decorating bags

1. Start by outlining and flooding the cookies with white icing, and then let them dry for a few hours.

2. Pipe two lines of stiff white icing for the ears with tip #2, and a big dot on the tail area for the bunny tail. Add the nonpareils, and let them set for a minutes before dumping off the excess.

3. With tip #1 and black icing, pipe the eye and whiskers. One dot of pink icing will be the nose.

4. For the ears and tail of this bunny, just pipe dots of pink icing using tip #2.

5. Attach a pretty bow on the bunny’s chest and your cookie will be done.

Making Mr. Bunny:

1. Outline and flood the cookie. While the icing is still wet, pipe two purple tear shapes on each ear area. Drag a toothpick through the shapes to create a little bit of a marbling effect.

2. Let the cookie dry overnight and then add the eyes, nose and whiskers with black stiff icing using tip #1.

3. You can make any other details on the face if you want...all bunnies are different right?

4. I added a bow tie, just to make the cookie look extra cute. I used a fine food writer to make the front teeth.

Making the Easter Egg:

This egg is super easy! Use your imagination and play around until you get a design that you like. There are so many designs you can make using lines, scallop shapes and dots.

I like to work on layers. First, I outline the cookie and flood it with different colors. Then, I let the cookie dry and add more details.

In this picture you can have an idea how I worked my way around the egg.

Making the Carrot Cookies:

1. Outline and flood the carrots with the orange icing.

2. Using tip #2, make wavy lines. Use green stiff icing to make the carrot's leaves.

I wonder who had a bite of this cookie?

Happy Easter Everyone!!!