These irresistible Easter Egg Cookies filled with jam are simple to make and offer a delicious way to celebrate the holiday with a touch of sweetness and creativity.
The very buttery shortcrust pastry encases a heart of strawberry jam, but you can use the flavor of your choice. Shapes can vary depending on the molds you have available: from classic eggs to cute Easter shapes like bunnies or bells, making them not only delicious but also a true feast for the eyes.
Thanks to their versatility, you can prepare them for any occasion of the year by simply changing the shape. Easy to make and perfect to share with friends and family, these cookies are ideal for enhancing your Easter table or for giving as lovely gifts.
Personally, I filled them with strawberry jam, but you can get creative with whatever you like: from pistachio cream to hazelnut cream, let your imagination guide you!
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Portions: 15 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, All seasons
Ingredients
- 2 3/4 cups flour
- 1 egg
- 1/2 cup sugar
- 7 oz butter (cubed)
- 1 tbsp vanilla extract
- 1/2 tsp baking powder
- 1 pinch salt
- as needed strawberry jam
Recommended Tools
- Cookie Cutters
Preparation of Easter Egg Cookies
Place the cubed butter, vanilla extract, and sugar in a bowl. Start working the mixture by pinching the butter cubes and sugar with your fingertips, add the egg, and continue working by pressing with your fingertips.
Add the flour, baking powder, and salt, working with your fingers just enough to form a ball.
Wrap the shortcrust pastry in plastic wrap, flatten it slightly (this way it will be easier to roll out) and put it in the fridge for at least 30 minutes.Now roll out the shortcrust pastry with a rolling pin, using a little flour, to a thickness of 1/8 inch and with the help of cookie cutters, cut out the cookies.
Lightly flour the cookie cutters and the work surface, so the cookies won’t stick and will retain their shape.
Now, using an egg-shaped cookie cutter, cut out the cookies and re-knead the scraps to make more.
With a smaller cutter, make a hole at the base of half the cookies, then place them on a baking sheet lined with parchment paper and bake in a preheated oven for 10-12 minutes.
Remove them from the oven and let them cool completely, then fill half the cookies without a hole with strawberry jam and cover with the cookies with the hole.
