The Easter cookies I am presenting to you do not have a tradition or anything, I simply made these cookies with an Easter theme.
I prepared them well in advance and used chestnut flour in part of the dough, because it gives a particular flavor, and even though it is not a purely spring flour and still related to Easter, I decided to take a risk with unexpected success.
After all, chestnut flour is always available, being a flour that is not used for everything like others, I usually buy it, create something, and then store the remaining in the freezer to prevent it from expiring in the pantry.
However, you can make these bell-shaped cookies with other types of flour or just “all-purpose” flour.
I’m sure if you try them, you’ll make them again soon…try it to believe it!
I look forward to your photos if you replicate this or other recipes on my blog, if you like, I’ll post your photos on my Facebook page in your name.
Approximately 74 Kcal per cookie
- Difficulty: Easy
- Cost: Medium
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 32 cookies
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients for making Easter Cookies
- 1 1/4 cups chestnut flour
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 egg (medium)
- 1/2 cup sugar
- 1/2 teaspoon vanilla (liquid)
- 1/2 cup butter
- as needed colored sugar stars
- edible glue
Preparation of Easter Cookies
We start by putting the egg with the sugar in a bowl, mix well, then add the softened butter and chestnut flour, mixing everything well.
Add the vanilla, baking powder, the all-purpose flour and complete the dough as much as possible in the bowl, then finish it on a work surface, working it until you create a homogeneous ball.
Wrap the dough in kitchen film and let it rest in the fridge for at least 15 minutes.
After the time has passed, roll out the dough with a rolling pin to a not too thin thickness.
Cut out the bells or other Easter-themed shapes with the suitable cookie cutter
then transfer the cut cookies to a baking tray lined with parchment paper and bake in a hot oven at 350°F for about 11-12 minutes.
Once cooked, remove from the oven and let them cool at least a little, then with the edible glue put just a drop where each sugar star will go, and then place them.
Let dry for a few minutes and serve.
