The Easter cookies filled with chocolate are simple and irresistible treats, perfect to make at this time of year. Besides being ideal for Easter, they are also a great opportunity to involve the little ones in the preparation. With a creative idea, they can become the perfect way to use up leftover chocolate from Easter eggs! Just add a bit of cream to the chocolate to obtain a delicious ganache, which will become the ideal filling for these indulgent cookies. They are also perfect as a homemade gift, wrapped in a pretty decorated cellophane package. Below, let’s see together how to make them:
- Difficulty: Easy
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking time: 15 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Seasonality: Easter
Ingredients
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/3 cup vegetable oil (or 7 tbsp (about 3.5 oz / 100 g) butter)
- 1/2 grated lemon zest
- 1 teaspoon baking powder
- as needed powdered sugar (optional, for decorating)
- 5.3 oz dark chocolate (or milk chocolate)
- 1/3 cup heavy cream (about 3.4 fl oz (100 ml))
Preparation
Sift the flour into a mound on the work surface and make a well in the center. Add the sugar, the eggs, the oil (or butter), the grated lemon zest and the sifted baking powder.
Begin mixing with a fork to combine the liquid ingredients with the flour, then continue kneading quickly until you obtain a smooth, homogeneous and compact dough ball.
Wrap it in plastic wrap and refrigerate for at least 30 minutes. Then roll out the dough on a floured surface with a rolling pin to a thickness of about 1/8–3/16 in (≈0.16–0.20 in).
Use cookie cutters to cut the cookies into the desired shapes. Remember to cut at least two identical cookies for each shape, as they will need to be paired with the filling.
Place the cookies on a baking sheet lined with parchment paper, leaving a little space between them. Bake in a preheated oven at 356°F (180°C) for about 15 minutes, or until they are lightly golden.
Once baked, remove from the oven and let cool completely. In the meantime, prepare the ganache.
Heat the cream in a small saucepan over low heat, without bringing it to a full boil. Finely chop the chocolate into small pieces and add it to the hot cream. Stir gently until the chocolate is completely melted, obtaining a smooth, glossy cream.
Let the ganache cool completely, then lightly whip it with electric beaters. If you prefer, you can also add a splash of liqueur such as rum or brandy.
At this point, take half of the cookies and spread a little ganache on each, distributing it evenly. Top with the remaining cookies, pressing gently to make them adhere.
If desired, dust with a little powdered sugar before serving.
The Easter filled cookies are ready to enjoy!Bon appétit and.. see you next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
