Mix egg yolks and food coloring to create an edible paint to decorate your cookies!
As a three time Pillsbury Bake-Off Contest finalist, I have to admit I’ve been feeling a little blue this year not being able to enter. You see, there is a three time participation limit and, after being a finalist three times in-a-row, I’m ineligible to compete again unless there is a rule change in future. This iconic contest was the very first contest I ever participated in and it has opened the door to so many wonderful adventures. I have such fond memories of all the wonderful folks who organize the event from the test kitchen gurus to the runners who help with the event. It’s a first class event from start to finish!
The first year I competed my recipe was Asian-Spiced Cashew-Chicken Piadinis and had my 5 seconds of fame on the Oprah Winfrey Show. For the next Bake-Off Contest — hosted by Martha Stewart — my recipe for Orange Cream-Macadamia Torte won the Eagle Brand Signature Recipe award. And last year, I competed with my Heavenly Hazelnut Torte with Mascarpone Cream. I am proud of all 3 of my recipes and grateful for the experience.
If you’ve ever considered entering this wonderful contest — and even if you haven’t — now is your chance! The last two categories — Amazing Doable Dinners and Weekend Breakfast Wows — are currently open until May 8, 2014 at 11:59 a.m. (CT) and you could walk away with an amazing $1 Million Dollar grand prize! Here’s the link to all the details. But even if you don’t win the big prize money, the experience, memories, and friendships you make is worth more than any prize. And when you’re a Pillsbury Bake-Off finalist, your recipe becomes part of Bake-Off Contest history. And that, my friends, is pretty darn cool!
When I was at the grocery store yesterday, a blue tube of Pillsbury Refrigerated Sugar Cookie Dough hopped into my cart. The dough is a blank canvas and so versatile you can do just about anything with it. I wanted to create something Easter themed so I came up with Easter Egg Paintbrush Cookies! They are so simple, require just 4 ingredients, and ready in minutes.
Here’s all you need:
Here’s what to do:
Heat oven to 325. Line a large baking sheet with parchment paper. Break up cookie dough in a large bowl and knead in 1/4 cup flour. Sprinkle work surface with flour and using a rolling pin, roll out dough to slightly less than 1/4-inch thick adding additional flour as necessary to prevent sticking. {Tip: Roll out dough between parchment for easy handling.} Chill dough in refrigerator for 15 minutes. Using a 3 1/2-inch egg-shaped cookie cutter, cut out egg shapes and place on prepared baking sheet. Re-roll dough scraps as necessary to make 15 cookies. {Tip: You don’t have to use a cookie cutter — cut out egg shapes freestyle! You can also use a smaller cookie cutter as well.}
Add desired food coloring to egg yolks and 2 teaspoons water. {Tip: If you’re making a small batch, divide the egg yolks in half.}
Whisk to combine. Now, you’re ready to paint!
Paint cookies in desired colors to within 1/4-inch of cookie edge.
Bake 7-11 minutes or until puffed and edges are very light brown. Place on cooling rack to cool completely.
Enjoy — I think they look like little stained glass windows!
- 1 roll (16.5-ounces) Pillsbury refrigerated Sugar Cookie Dough
- ¼ cup all-purpose flour, plus additional for work surface
- egg yolks (the number depends on how many different colors you are creating)
- food coloring
- Heat oven to 325 degrees F. Line a large baking sheet with parchment paper. Break up cookie dough in a large bowl and knead in ¼ cup flour. Sprinkle work surface with flour and using a rolling pin, roll out dough to slightly less than ¼-inch thick adding additional flour as necessary to prevent sticking. Chill dough in refrigerator for 15 minutes.
- Using a 3½-inch egg-shaped cookie cutter, cut out egg shapes and place on prepared baking sheet. Re-roll dough scraps as necessary to make 15 cookies.
- Add desired food coloring to egg yolks and 2 teaspoons water and whisk to combine.
- Paint cookies in desired colors to within ¼-inch of cookie edge.
- Bake 7-11 minutes or until puffed and edges are very light brown. Place on cooling rack to cool completely.
If you’re making a small batch, divide the egg yolks in half.
You don't have to use a cookie cutter --- cut out egg shapes freestyle! You can also use a smaller cookie cutter as well.
For other Easter ideas, you may also like:
How to Dye Easter Eggs with Everyday Pantry Items
Lemony Watercress Salad with Wild Rice, Asparagus, Mushroom & Poached Egg
Tresa Hargrove says
April 8, 2014 at 2:42 pmOMGOSH! Brett this is an AWESOME find for me. My friend & I used to make paint brush cookies all the time when we were young 🙂 I’m definitely making these ; )
Brett says
April 8, 2014 at 3:27 pmHappy to hear that Tresa! They’re definitely easy to make and the colors you can mix up are endless. Happy Easter!