Flat Easter egg cookies are fairly common and can be striking and adorable (the Easter egg cookies over at I Am Baker are a prime example). But, not all of us have the artistic talent, time, or patience to create such intricate cookies. To make my Easter egg cookies, you need only enough skill to form dough into a shape somewhat resembling an egg. Trust me, you can do this. What makes my Eater egg cookies cute is the colored foil they are wrapped in – reminiscent of the ever-so-popular chocolate Easter eggs.
Let’s forgot about the cute factor for a minute and focus on the taste of these Easter egg cookies. They are nutty (I used hazelnuts, but you can choose from any of your favorite nuts) and loaded with coffee flavor. They taste a bit like biscotti dunked in coffee, but with the texture of Christmas snowball cookies or the similar Mexican wedding cookies. In fact, I may repeat the Easter egg cookie recipe again as a ball come Christmas-time.
Easter Egg Cookies
- 1 cup unsalted butter room temperature
- 1/3 cup brown sugar
- 1 teaspoon vanilla
- 2 cups flour
- 1/2 teaspoon salt
- 2 teaspoons instant coffee
- 2 cups finely chopped toasted hazelnuts or any other chopped nuts
- powdered sugar to taste
- Preheat oven to 375 F.
- In a medium-sized mixing bowl, mix butter, sugar, and vanilla until fluffy.
- Mix in flour, salt, and coffee.
- Stir in hazelnuts.
- Shape dough into eggs. I suggest having an egg on hand as a model. You could also use an egg serving tray like the one in the photo to test the eggs for size (they will not rise in the oven).
- Freeze the cookie dough eggs for 20 minutes to help them hold their shape.
- Bake on an ungreased cookie sheet or Silpat for 12 minutes.
- Once cool to the touch, roll in powdered sugar. If you lift them off of the cookie sheet too soon, they may crumble in your hands.
- Wrap in colored foil.