QUICK EASTER BUNNY COOKIES, easy with an almond or chocolate egg center, great for kids and perfect for dipping in milk.
Super simple and quick, these Easter cookies shaped like stylized bunnies are perfect to make with children, also ideal for gifting, and can be decorated with an almond or a chocolate egg.
The recipe for making Easter cookies is very simple, you prepare a butter shortcrust pastry or an oil-based one, according to preference, flavored with lemon zest or vanilla, and then shape them.
Nothing simpler and they are also very good for dipping in milk for an Easter breakfast or whenever you like; of course, you can make many modifications to this basic shortcrust pastry.
Great with a chocolate shortcrust or hazelnut or orange and even pistachio or coffee depending on your tastes.
They were loved very much here, eaten one after the other as a snack, a delight, they melt in the mouth and are made with a yeast-free shortcrust.
Follow me in the kitchen today for Easter cookies!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 15-20
- Cooking methods: Oven
- Cuisine: Italian
- Energy 105.83 (Kcal)
- Carbohydrates 12.72 (g) of which sugars 5.23 (g)
- Proteins 2.12 (g)
- Fat 5.58 (g) of which saturated 2.76 (g)of which unsaturated 2.70 (g)
- Fibers 0.59 (g)
- Sodium 5.29 (mg)
Indicative values for a portion of 10 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups all-purpose flour
- 1 egg
- 1/3 cup sugar
- 1/3 cup butter
- 1 lemon zest
- 20 almonds (or small chocolate eggs)
Preparation
Pour the flour into a bowl, add the sugar, egg, and butter, knead a little and add the grated lemon zest or vanilla.
Finish kneading, take the dough, wrap it in plastic wrap, and let it rest in the fridge for 30 minutes.
After the time has passed, take the dough, break off a piece, make a roll about the width of your pinky finger, approximately 4 inches long.
Cross the ends leaving an empty space in the center where the almond or chocolate egg will be placed.
Wrap the two ends around each other and pinch the tips to form two ears, and make a small mark with a toothpick, as shown in the photo.
Place the cookies on the baking sheet, place an almond in the center, and bake.
Bake in a preheated oven at 356°F for 15 minutes.
Bon appétit
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