Easter cookies with icing

Easter cookies with glaze will become not only an addition to the main holiday menu, but also truly decorate your table. And how the children who simply adore such culinary "jokes" will be delighted with this confectionery miracle! Still: our cookies look like fried eggs: sugar icing mimics the protein, and the halves of canned apricots - the yolk. Funny, beautiful and delicious. By the way, Easter cookies with icing can be used as a gift for loved ones, especially if you pack them in a cute box.

Ingredients

• INGREDIENTS
• butter - 100 g plus for greasing the baking sheet
• sugar - 6 tbsp. l.
• chicken egg - 1 pc.
• milk - 1 tbsp. l.
• flour - 250 g plus for rolling out the dough
• canned apricots, halves
• For glaze:
• powdered sugar - 180 g
• lemon juice - 3 tbsp. l.

Directions

1. Prepare the icing Easter cookie dough. To do this, soften the butter and beat with a mixer with sugar. While whisking, add the egg and milk.
2. Sift flour through a fine sieve into a bowl. Gradually adding in small portions, combine with the egg-oil mixture. Knead a soft dough. You can add a little more flour if necessary.
3. Roll out the dough into a 5 mm thick layer on a lightly floured table. Using a mold, cut circles about 6 cm in diameter from the dough. Preheat the oven to 180 ° C.
4. Grease a baking sheet with oil and cover with a sheet of parchment. Place the dough circles on a baking sheet. Place in the oven for 10-12 minutes. Allow the Easter cookies to cool on a baking sheet for 15 minutes, then transfer to a wire rack and cool completely. Put the apricot halves on paper napkins and dry.
5. Prepare the icing for the Easter cookies. In a bowl, whisk the icing sugar with the lemon juice until a smooth white mass is obtained.
6. Brush each cookie with the resulting icing. Place half of the apricots in the center. Allow the glaze to solidify completely. Put the Easter cookies on a nice plate and serve.