Cookies
Description
Homemade treats for tea. "Easter Eggs" cookies are made from shortbread dough. You can choose your favorite shortbread recipe. The key is in the decoration. White icing and yellow-orange apricot jam are perfect for our Easter "eggs." You will get 12-14 "eggs." Simple and beautiful.
Instructions
- 1
Step 1
1. Rub the egg yolks with sugar, add vanilla sugar, then softened butter, beating with a mixer, gradually add the sifted flour.
- 2
Step 2
2. You will get shortcrust dough. Place it on a floured surface. Turn on the oven to preheat to 180 degrees. Line the baking sheet with parchment paper or grease it with oil.
- 3
Step 3
3. Roll out the dough to a thickness of at least 6 mm. Cut out circles using a glass or a cutter. Remember to dust the table with flour. Try to make all cookies of the same thickness.
- 4
Step 4
4. Place the cookies on a baking sheet and bake in a preheated oven for 12–15 minutes. Be careful—toward the end of baking, the cookies quickly turn from golden to brown! Remove from the oven and leave on the baking sheet for 15 minutes. Then carefully transfer to a wire rack and let cool completely.
- 5
Step 5
5. Line the table with foil or cover it with plastic wrap. Place the cooled cookies on it. Put the apricot halves on paper towels to dry.
- 6
Step 6
6. In a small bowl, mix the powdered sugar with lemon juice until you get a thick, light-colored mixture. This will be the glaze we use to coat our cookies.
- 7
Step 7
7. Place a half apricot, cut side down, in the center of the cookie. Using a spoon, spread the glaze over the remaining surface of the cookie.
- 8
Step 8
8. Repeat the procedure with all the cookies. I also had other decorations, so I used them as well.
- 9
Step 9
9. Leave the cookies on the foil until the glaze hardens, then transfer to a large serving plate and serve!