Easter is approaching, and among the many traditional sweets, themed cookies are very much appreciated and enjoyed by both adults and kids.
The Easter egg cookies lactose-free with jam are simple, delicious, and colorful shortbread cookies shaped like eggs with mixed jams.
They are made with lactose-free pastry, with lactose-free butter, making them perfect for those who are intolerant and cannot enjoy classic sweets.
These Easter cookies are ideal for Easter breakfast or snack or as a dessert at the end of the meal.
The cookies can also be made with olive oil pastry and for those who are not intolerant with butter pastry.
They are very simple cookies with quick filling of jam or marmalade. If you prefer, they can be filled with other things like hazelnut cream, pistachio, or custard, always using lactose-free products if you are intolerant.
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- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 35 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, Easter Monday
Ingredients for the Cookies
- 3 1/3 cups all-purpose flour
- 3/4 cup sugar
- 2 medium eggs
- 1/2 cup lactose-free butter
- Half orange or lemon zest (grated)
- 1/2 teaspoon baking powder
- 1 pinch salt
- as needed peach jam
- as needed cherry jam
- as needed powdered sugar
Tools
- 1 Stand Mixer
- 1 Rolling Pin
- 1 Parchment Paper
- 1 Cookie Cutter cookies
- 1 Baking Tray
- 1 Oven
Steps for the Cookies
In the bowl of the stand mixer, or in a bowl with a hand spatula, work the softened butter with the sugar, use the K beater at low speed, then add the eggs, and the grated orange or lemon zest, work everything until forming a cream.
Add the salt and then gradually sifted flour together with the baking powder, work quickly until well incorporating the liquids. Pour the dough onto a work surface and knead again until forming a good soft but dry dough.
Let the dough rest covered with plastic wrap in the fridge for about 20 – 30 minutes.
Take the shortcrust pastry out of the fridge and roll it out on a floured work surface using the rolling pin to a thickness of about 3/16 inch (4 mm). With an egg-shaped cookie cutter, cut out the shapes that should be in even numbers as you will need two for each cookie.
In half of the shapes, make a central hole, using the nozzle of a piping bag or a cap.
Place the cookie shapes on a baking sheet lined with parchment paper.Bake the cookies for about 12 – 15 minutes in a preheated oven at 356°F (180°C), taking care not to over-darken them.
The baking time also depends on the power of your oven, adjust by sight.
Once baked, take them out, let them cool on a wire rack and then sprinkle the holed shapes with powdered sugar.With a teaspoon, distribute a little jam or marmalade in the center of the whole eggs, alternating flavors, I used peach and cherry, place the shape with the hole on top and gently press to adhere them well.
Proceed in the same way until all the Easter egg cookies are filled.
Place them on a serving plate and serve these delicious Easter cookies.
Storage and Tips
The cookies keep for several days in a cool place stored under a dome or in a tin.
You can fill them with other fillings according to your taste.
FAQ (Questions and Answers)
Can I fill the cookies with Nutella?
Yes, of course, you can use Nutella, hazelnut cream, or pistachio.
Can I fill them with mascarpone cream?
You can use the creams you like best, even custard.
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