The easter cookies with cream are a delicious and visually appealing treat, perfect for Easter celebrations or any special occasion. Their cuteness and the softness of the cream inside make them irresistible, both for adults and children. These cookies are not only a pleasure for the palate, but also a fun way to involve the whole family in preparing the Easter meal.
A buttery and fragrant shortcrust pastry with a sweet and velvety cream makes them a perfect dessert, easy to prepare and beautiful. Decorated with plenty of powdered sugar. Make them for breakfast, a picnic, or just to treat yourself to a sweet moment of pleasure at the end of a meal. Let’s get to work and prepare the easter cookies with cream together.
OTHER EASTER DESSERTS
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 15Pieces
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients for the preparation of Easter cookies with cream
- 1 1/2 cups all-purpose flour
- 1/8 cup rice flour
- 1/2 cup butter
- 1/2 cup sugar
- Half vial lemon flavoring
- 1 egg
- 2 cups milk
- 4 egg yolks
- 2/3 cup sugar
- Half lemon peel
- 1/3 cup cornstarch
- 2 tablespoons powdered sugar
Tools
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- Cookie Cutters cookies
- Saucepan
- Whisk
Steps for the preparation of Easter cookies with cream
Prepare the custard by working the egg yolks with sugar and cornstarch. Add the milk, heated with the lemon peel and then strained, and cook, stirring constantly until the cream thickens. Pour into a bowl, cover with plastic wrap and let cool completely.
Prepare the shortcrust pastry. Work the flour and rice flour with cold butter. Add the egg, lemon flavoring or grated lemon zest, sugar, salt, and sugar and knead until you have a homogeneous dough. Wrap in plastic wrap and place in the fridge for at least 30 minutes.
Roll out the shortcrust pastry using a little flour. Use egg-shaped cutters to cut out the cookies. You can re-roll the excess pastry and cut out more cookies. Use a small round cutter to cut a hole in half of the cookies. Bake in a static oven at 350°F for 20-25 minutes.
Spread the cold cream on the whole cookies, being generous in the central area. Cover with the holed cookie. Dust with powdered sugar.
Storage
Keep them in the fridge for a few days.
