Easter Chick Cookies

Summary

Prep Time	40 mins
Cook Time	20 mins
Total Time	1 hr
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For decoration:

36 chocolate drops for the eyes
2 apricot (s) for the beaks, dried
20 g fondant for the feet, yellow
2 drops food coloring, red

For the frosting:

55 g powdered suar
1 tablespoon orange juice

Instructions

Preheat the oven to 175 ° C fan oven.
Put the butter and sugar in a bowl and mix together. Add flour, baking powder and cinnamon and mix together. Add the orange zest and orange juice to the bowl and mix everything together. Knead into a firm dough and then portion into small balls.
Roll 2 balls for each chick. The larger ball should be about 4 cm in diameter and the smaller one about 2 cm. It is important that one ball is significantly larger than the other.
Press the balls a little flat so that they don`t run too unintentionally. Then place the 2 balls on the baking paper so that the smaller ball just barely touches the larger one.
Bake for about 15-20 minutes so they don`t get too dark.
Take the cookies out of the oven and while they are still warm, press in 2 small chocolate drops for the eyes.
Now let the chicks cool down completely and be careful not to break them apart.
Cut small triangles from the dried apricots with a knife. Certainly also works with candied ginger.
Now stir in the powdered sugar and orange juice frosting. It should be a thick, sticky mass.
Color the fondant if necessary. I had yellow fondant and colored this orange with red food coloring.
Knead and roll out the fondant. Then cut off thin strips and shape them into feet. If necessary, rub your hands with cornstarch if the fondant sticks to your fingers.
When the chicks have cooled down completely, the beak and feet can be glued on with the powdered sugar and orange juice frosting. The frosting can be spread quite easily with a shashlik skewer. When the powdered sugar has picked up a bit, any powdered sugar that has run out can be removed.

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