Sweet Appetite

Sweet Easter Cookies

Easter brunch is a real tradition in our family. We all bring our favorite recipes to the table , sit down, eat together and enjoy.
Easter is my favorite holiday! Spring is in the air… There is a promise of nature waking up; pink spring blossoms, long and bright summer days yet to come, bright yellow daffodils, fresh and delicious fruits and vegetables.

My mother and grandmother have taught me over the years, starting as a little girl already, to make my own jams an curds. My fridge is always filled with home made jams; lemon curd and chocolatespread.
These jams taste so delicious on a fresh croissant or on a cookie! To surprise everyone at the table this year I thought of some sweet cookies, filled with lemon curd and chocolatespread. But you can of course use another delicious jam or spread to fill the cookies. How about caramelspread or raspberry preserves? The possibilities are endless with these cookies!

Easter cookies

1 ½ cups of good quality butter, room temperature
2 cups of sugar
3 large eggs
Seeds of ½ a Vanilla Pod
4 ½ cups of flour, you can add extra if your dough stays a little sticky
1 ½ teaspoon of baking powder
A pinch of salt

Cream together the butter and sugar in a large bowl. This can take a little while, make sure the mixture almost has a soft yellow colour. Add the eggs and mix again.
Mix in the flour, salt, vanilla seeds and baking powder.
Wrap your dough in cling film and chill in the fridge for an hour.

Preheat the oven ( 180 degrees C).
Roll out the dough on a floured surface really thin (you will place two cookies on top of eachother and don’t want to eat a cookie sandwich with your tea!).
Cut out round circles for the cookies; half of the circles cut out an easter figure as well.

Bake the cookies in the preheated oven, for about 8 to 10 minutes.
Let the cookies cool for a couple of minutes after you take them out of the oven, then let them cool completely on a wired rack.

After the cookies cooled; spread your favourite jam of curd on a cookie without the cut out shape and put it aside for a sec.

Place all of the cut out cookies on a plate and dust them with icing sugar (as seen on the photo). Gently place a cut out cookie on top of the cookie with jam.
Serve the cookies to your Easter guests and enjoy! If you don’t finish them all during the brunch (which is not likely to happen…) store them in an airtight container for 3 days max.

This entry was published on April 7, 2012 at 9:48 pm and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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