Lemon Easter “Egg” Cookies

Happy weekend everyone!

After an other taste of spring weather craziness, we are hopefully done with snow until next winter! I am really looking forward to warmer temperatures and some more spring flowers blooming in our garden, for now only crocuses are blooming.

I found these fun “egg” cookies on the chefkoch.de website and just had to give it a try!!

These are so cute:) I really like the lemon curd filling that I found on texanerin.com, it is so refreshing! You could also fill these with apricot jelly.

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My kids are maybe a little to old now for Easter egg hunt and such, but we are never to old for some little treats;)

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Makes about 5 big and 10 small cookies, depending on the size of your cookie cutters.

 

Lemon Easter Egg Cookies 

  • 150 g butter, soft
  • 1 tsp organic lemon zest
  • 1 tsp vanilla sugar
  • 75 g icing sugar
  • 1 tbsp milk
  • 150 g unbleached all-purpose flour
  • 75 g cornstarch

-Whisk together butter, sugar, vanilla sugar and lemon zest. Add flour, cornstarch, milk. Refrigerate for 30 minutes.

 

Lemon Curd (Paleo) 

  • 3 eggs
  • 1/4 cup honey
  • zest of 2 lemons
  • 1/4 cup refined coconut oil or unsalted butter
  • 1/3 cup+1 tbsp freshly squeezed lemon juice

-Mix together eggs, honey and lemon zest in a medium saucepan. Heat over medium-low heat stirring constantly until it thickens, about 5-10 minutes.

-Strain and let cool completely. Store in airtight container (I used a mason jar) in the fridge for up to 1 week.

 

-Line a baking sheet with parchment paper.

-Roll out the dough 2-3 mm thick, they will rise a bit. Cut out a even amount of egg shape cookies. I had one left over which I baked just like that and then was gobbled up by my daughter for “testing” of course:) Half of the cookies need a small hole, you can do that by taking a small circle cookie cutter or the round part of a piping tip.

-Bake in a 200C/390F preheated oven for about 11 minutes or light brown. Let cool completely.

-Spread lemon curd on half of the cookies. Dust the cookies with the hole with icing sugar or a cookie icing (lemon juice and icing sugar mixed together). Place two cookies together. Store in fridge.

 

–I used 1/4 cup honey for the dough instead the icing sugar–

 

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Enjoy!

 

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Ursula

 

 

 

 

 

 

 

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Christmas Baking

Here are some of the Christmas Cookies I have been making this year. Most of them are old European (Swiss/German) recipes that my Grandmothers and my Mother used to make.

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Nusshaufchen, Zimtsterne, Maple Cookies, Spitzbuben and Domino Stones (you can find the recipe here Sweet Domino Stones). I also made a fruit cake-with raisins soaked in Kirsch Schnapps overnight-amazing:)

 

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I also made some Truffles (made with dark Chocolate and Coconut milk, no added sugar)-these were delicious!!

 

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My favorite: Spitzbuben with homemade red currant jelly-so delicate:) My mother gave my those cute cookie cutters years ago when my kids were still little.

 

Most of the cookies are already gone! I had to actually hide some of the Spitzbuben because I was not able to eat (chew) cookies after my surgery. So they are waiting for me in a special hiding place;)

I decided to make some more cookies. I found two great recipes that are slightly healthier-without white refined sugar-great!

If you like Walnuts, Almonds, Hazelnuts, Dates and Honey-you will LOVE these cookies!!

Found the recipe in a German magazine.

 

Date-Nut Cookies

For the dough:

  • 200g whole wheat flour
  • 100g white flour
  • 50g hazelnuts, ground
  • 1 egg
  • 100g honey
  • 160g butter, cold

For the filling:

  • 200g dates, finely chopped
  • 50g almonds, finely chopped
  • 50g honey
  • 1tsp cinnamon
  • dash cloves
  • dash cardamom

-Combine flour and nuts, add egg, honey and butter. Mix together (like a pie dough) until it holds nicely together. Wrap in plastic foil and refrigerate for 1 hour.

-Mix together dates, spices and honey.

-Roll half of the dough out to fit into a square or rectangle baking dish (30cm length). Spread filling evenly onto dough. Roll out remaining dough and cover filling. Gently press down a bit.

-Bake in preheated 350F/180C oven for 20 minutes.

-Let cool. Cut into triangles. Decorate with almonds, icing or chocolate.

-Yields: about 20

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Following recipe adapted from a Martha Stewart magazine. I used coconut sugar.

 

Honey-Walnut-Coins

  • 2 1/2c white flour
  • 3/4tsp sea salt
  • 3/4cup finely chopped (toasted) walnuts, plus 48 walnut halves for decorating
  • 1cup unsalted butter, softened
  • 1/4cup coconut sugar
  •  1/3cup honey, (orange blossom or regular)
  • 1/4cup honey for brushing

-Combine flour, salt and walnuts. Beat butter until fluffy, add sugar, beat until pale and fluffy. Beat in honey. Add flour mixture and beat just until combined. Halve dough.

-On parchment paper, shape each portion into a round log about 1 1/2 inches in diameter and 6 1/2 inches long. Wrap tightly in plastic foil and chill 1 1/2 hours.

-Preheat oven to 325F. Let dough stand at room temperature 10 minutes. With a sharp knife, cut dough into 1/4-inch-thick slices, rotating log as you go to keep it from flattening. Place round on parchment paper-lined baking sheets. Spacing 1 inch apart. Press a walnut half into each round.

-Bake, rotating sheets halfway through, until edges are pale golden, about 18 minutes. Transfer sheets to wire racks; brush cookies with honey. Let cool completely.

-Can be stored in a airtight container for up to 2 weeks.

 

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Merry Christmas!