13 | 52 Easter Egg Cookies

There's still enough time to makes these for Easter!

Maybe you can even include them in your egg hunt!

(What do you mean, you don't do any egg hunting anymore?!)

Browsing through Easter recipes online, I found these two Easter Egg Cookie recipes and couldn't decide which one to make. 

Chocolate? Chocolate! Lemon? Lemon! Alright. Both then. 

It's Easter, after all. And if we can't eat them all, I'm sure the Easter Bunny will help us...

(Maybe I should start ironing my tea towels...)

Filled Chocolate Easter Egg Cookies

From Donna Hay

Cookies:

65 g (1/3 cup) butter, cold and in pieces

40 g (1/4 cup) powdered sugar

75 g (1/2 cup) flour

2 1/2 teaspoons cornstarch

1 tablespoon cocoa powder

1 1/4 egg yolk

white chocolate, melted, for decorating

Filling:

200 g (7 oz) dark chocolate, chopped

125 ml (1/2 cup) cream

• Preheat oven to 180ºC (355ºF). 
• Process all cookie ingredients (except for the white chocolate) in a food processor until a soft dough forms. Or - the way I do it - use your hands to knead all ingredients together until you have a soft dough. Wrap and put in the fridge for 30 minutes.
• Roll dough between two sheets of baking paper to about 3mm thick. Using your Easter egg cooie cutter, cut out cookies, place on cookie sheet (on baking paper) and bake for 8-10 minutes. Let cool.
• For the filling, melt chocolate and cream together in a small saucepan over low heat. Put in the fridge until cooled down. Spread a bit of filling on half of the cookies, making sandwiches with the other half.
• Melt white chocolate and decorate cookies to your taste.

My modifications:

None. Oh actually, yes. I only used 1 egg yolk. Because 1 1/4 egg yolks? Seriously???
And I only needed half of the filling...

The taste:

I haven't tasted them yet! Will update you asap!

Sunny Side Up - Lemony Easter Egg Cookies

From Chefkoch.de

For the cookies:

150 g (2/3 cup) butter, cold and in pieces

75 g (1/2 cup plus 1 tablespoon) powdered sugar

1 tablespoon milk

150 g (1 1/4 cups) flour

75 g (1/2 cup plus 1 tablespoon) cornstarch

1/2 teaspoon vanilla extract or 1/2 sachet vanilla sugar

lemon peel of 1 lemon, grated

For the filling and glaze:

lemon curd

40 ml (3 1/2 tablespoons) fresh lemon juice

130 g (1 cup) powdered sugar

• Preheat oven to 180ºC (355ºF). 
• Process all cookie ingredients (except for the white chocolate) in a food processor until a soft dough forms. Or - the way I do it - use your hands to knead all ingredients together until you have a soft dough. Wrap and put in the fridge for 30 minutes.
• Roll dough between two sheets of baking paper to about 3mm thick. Using your Easter egg cooie cutter, cut out cookies (half of them with an additional small round hole in the lower half), place on cookie sheet (on baking paper) and bake for 8-10 minutes. Let cool.
• Make a simple glace from lemon juice and powdered sugar and put on the cookies with hole. Let dry. Put a blotch of lemon curd on the other half of the cookies and sandwich with glazed tops.

My modifications:

The original recipe used a different method of combining the ingredients for the dough and said to bake the cookies at 200ºC (390ºF). But that's it.

The taste:
Yummy! Very lemony. But I love that. Lemony is good.

What's your favorite baking recipe for Easter?