Ingredients:
1 (17.5 oz) pouch sugar cookie mix, such as Betty Crocker
5 tablespoons plus 1 teaspoon unsalted butter, room temperature
1 large egg
1 (16 oz) can vanilla frosting
A few drops of green gel or paste-type food coloring
1. Preheat the oven to 350 and place a rack in the center. Have ready two ungreased baking sheets.
2. Prepare the cookies as directed on the bag for rolled cookies by mixing together the cookie mix, butter, and egg. Roll out the dough to 1/4 inch thickness on a floured surface, and with a round cutter about 2 1/2 inches in diameter, cut out 18 circles. Arrange the circles 2 inches apart on the prepared baking sheets (9 per sheet). With your fingers, nudge the circles a little bit to make them less symmetrical and more like the white part of a fried egg. Bake one sheet at a time for 7-9 minutes (or use upper and lower racks and rotate the pans), until the cookies are lightly browned around the edges. Transfer to a wire rack to cool completely.
3. Shape the leftover dough into 18 little balls and press down slightly to make circles. These will be the yolks. Bake the yolks for about 5 minutes, or until they appear done. Transfer to a wire rack and let cool completely.
4. Place one or two wire racks over paper towels and set the egg white-shaped cookies on the racks. Spoon about two-thirds of the white frosting into a small, microwave-safe bowl. Microwave on high for 5-10 seconds, stirring after 5 seconds, or just long enough that the icing is soft enough to fall off a spoon. Spoon the icing over the egg whites and let it set. Now make the green yolks. Using the green dye, tint the remaining one-third of the icing green. Soften in the microwave on high for 5-10 seconds and stir well. Place the yolk-shaped cookies on the wire rack and spoon the green icing over the yolks. Very carefully place a yolk on each white to make the green eggs. Leave at room temperature until the icing sets.
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| I think this was only 3 drops of green dye |
Thoughts: This turned out to be a pain in the butt. Well first off I knew there was no way that I was going to roll these cookies out unless it was the last resort. So I just flattened them and I think it worked pretty well. The batter was a little annoyingly sticky but it worked. I read the directions wrong so I cooked the bottom for 7 minutes then put the yolk on top and baked it for another 5 minutes. DON'T do that. It leaves you with a slightly overcooked bottom with an undercooked yolk. I had to throw everything out. The second time turned out fine. I baked the cookies for about 8 minutes and then the yolks for about the same. Frosting them went smoothly and they were good just like a sugar cookie.
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