Steps

• Prepare the cocoa shortcrust pastry by sifting the flour and unsweetened cocoa powder into a large bowl and add the powdered sugar. Mix and add the egg, a pinch of salt, the vanilla extract and the baking powder.

  

• Add the cold butter in pieces and work the dough until you obtain a sandy texture. If the dough is too dry, add 1 tablespoon of milk to soften it.

• Continue working quickly until you obtain a smooth, homogeneous dough. Once ready, wrap it in plastic wrap and let it rest in the fridge for at least 30 minutes.

• After the resting time, take the dough and divide it into equal pieces, about the size of a walnut. Take one piece, flatten it slightly with your hands and place a chocolate egg in the center (better if cold).

• Close the piece of dough around the egg, forming a ball, then gently roll it between your hands to seal the egg perfectly inside the pastry.

• Continue this way until all the dough is used, then place the cookies on a baking tray lined with parchment paper.

• Bake in a preheated oven at 347°F for about 10-12 minutes. Remove from the oven and let cool completely on a wire rack.

• Meanwhile, prepare the glaze. In a bowl, sift the powdered sugar and gradually add the water. Mix with a whisk or a spoon until you obtain a smooth, glossy consistency. If it is too runny, add a little powdered sugar at a time until you reach the desired thickness.

• Transfer the glaze into a decorating cone with a small hole. Alternatively, if using a piping bag, make sure the hole is small enough to apply the glaze precisely and evenly.

• Before the glaze dries, add sprinkles or colored sugar, as desired.
  Before serving, let the glaze dry completely. The chocolate egg-filled cookies are ready to be enjoyed!

• Enjoy and… see you at the next recipe!