Easter Egg Cookies

These adorable cookies are a sweet alternative to traditional Easter bread. We decided to dip them in chocolate, but you can get creative and decorate them with various colorful sugar glazes.

Details

  • Preparation Time: 90 minutes
  • Cooking Time: 19 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 250 g Butter, unsalted

  • 140 g Powdered sugar

  • 1 pinch Salt, table

  • 1 piece Egg, egg yolk, fresh

  • 0.5 teaspoons Vanilla, extract, imitation

  • 320 g Wheat flour, white, multi-purpose

  • 200 g chocolate, dark

  • 200 g chocolate, dark

Steps

  1. In a bowl, using an electric mixer, cream together the butter, powdered sugar, and salt. Add the egg yolk and vanilla extract, and mix well.

  2. Sift the flour over the mixture and slowly incorporate it into the butter mixture on low speed. Mix until a smooth dough forms. If the dough is too dry, add 1 or 2 tablespoons of water (or 1 tablespoon of sour cream). Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 1 hour.

  3. Remove the dough from the refrigerator, unwrap it, and let it soften for a few minutes. Meanwhile, lightly flour your work surface and rolling pin. Roll out the dough to about 0.5 cm thickness. Use an egg-shaped cookie cutter to cut out the cookies.

  4. Carefully transfer the cut-out cookies to a baking sheet lined with parchment paper. Bake in a preheated oven for about 12 minutes. The cookies are done when the edges turn slightly golden brown.

  5. Remove the baked cookies from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely.

  6. Coarsely chop both types of chocolate with a knife. Place two heatproof bowls over two pots filled with water (about 1/3 full). Bring the water to a boil, then reduce the heat. Place the bowls over the pots. Add the milk chocolate pieces to one bowl and the dark chocolate pieces to the other. Slowly melt the chocolate in the double boiler.

  7. Once the chocolate has melted, remove the bowls from the heat and gently stir the chocolate. Dip the top of each egg-shaped cookie into the melted chocolate and place it on a stand to let the chocolate spread nicely over the cookie (see picture). Allow the chocolate to cool and set, then arrange the cookies on a plate and serve.

Nutrition Information (Per 100g)

  • Calories: 507.56 kcal
  • Fat: 29.19 g
    • Saturated Fat: 17.69 g
  • Carbohydrates: 55.29 g
    • Sugars: 28.57 g
  • Protein: 4.42 g
  • Fiber: 3.01 g