I used a shiny glaze for the "plain" eggs and piped icing for the imprinted eggs. I will start with the glazed eggs.
I believe I've said this before on here, but I don't like the royal icing flood that is very popular for cookies these days. I don't care for the taste; but even if that was ok, I don't like how hard it dries. I find it too hard. I don't enjoy biting into a cookie iced with the royal icing flood.
So I use this Simple Sugar Glaze I found on - where else? - the King Arthur Flour website. It is much easier to put together than the royal icing flood, tastes great and dries hard and shiny, but not rock hard so you can still bite into the cookie and appreciate the tender softness of the cookie itself. It is basically a powdered sugar glaze that includes clear corn syrup. I add a touch of vanilla and/or almond, lemon, etc., and a dash of salt for flavoring. It sorta surprises me that KAF doesn't include these for flavoring or mention them, but I guess they assume we will figure that out by ourselves?
The main trick is the balance - it needs to be pour able like the flood icing and should form a ribbon that folds back on itself and then disappears in about 15 seconds +/-. Something like this...except this isn't a good video...sugar cookie glaze consistency
I mixed together 9 ounces of sifted powdered sugar (it took two weigh batches and kinda sorta got just about everywhere)..
spreading glaze with toothpick
We also had another kind of Easter egg cookie. These were cut using this genius cutter.
Happy Easter everyone! I promise that my next few posts won't have anything to do with cookies!!
As always I appreciate you stopping by and your comments and feedback as you have opportunity. Thank you mainly for your grace with my picture/video taking skills as I learn by doing.