Easter cookies
Description
The baking is simple and quick. I decorated these cookies the way I like: melted chocolate, colorful sprinkles, and crushed nuts. Choose your own decorations, let your imagination run wild, and be sure to involve the kids—they'll love it. The cookies will keep for 1 week in a tightly sealed container at room temperature. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Into a mixing bowl, sift the flour and add cold butter cut into small cubes. Quickly rub the flour and butter together with your hands until a fine crumb forms.
- 2
Step 2
2. Separately, mix the egg with sugar using a spatula and add it to the flour, also add vanilla.
- 3
Step 3
3. Quickly knead a smooth and pliable dough, wrap it in plastic wrap, and refrigerate for at least half an hour.
- 4
Step 4
4. Roll out the chilled dough on a lightly floured surface to a thickness of 3-4 mm and cut out egg-shaped cookies using a cutter.
- 5
Step 5
5. Transfer the cookies to a baking sheet lined with parchment paper. Using an appropriate cutter, make holes in the center of half of the cookies, for example, using the base of a pastry tip.
- 6
Step 6
6. Bake the cookies in a preheated convection oven at 180 degrees for about 10 minutes. Let the baked goods cool completely.
- 7
Step 7
7. Start decorating by applying thin lines of melted chocolate.
- 8
Step 8
8. Cover the design with sprinkles or chopped nuts.
- 9
Step 9
9. Let it sit for a minute — then flip the cookies to remove excess sprinkles. Allow the chocolate to harden completely.
- 10
Step 10
10. On solid cookies, spread a layer of jam, jelly, or Nutella.
- 11
Step 11
11. Cover the filling with the decorated top half, add colorful sprinkles—and your beautiful Easter cookies are ready!