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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Chocolate Squares (Studentenschnitten)

Wishing everyone a happy and healthy New Year!!

It can be very tricky to translate a German word/sentence, because if you do translate word by word it often does not make any sense. This cake is called Studentenschnitten, which means student slice. This does not sound so great, therefore I will call it simply, Chocolate Squares. You can buy it ready made in Switzerland, and that is what my Mother and everyone else I know used to do-we never made it ourselves…

This recipe is a great way to use up any leftover Christmas cookies and chocolate. I used a simple recipe from a Swiss chef, Annemarie Wildeisen. The base crust, which is similar to a pie crust, is from my Tiptopf cookbook. (She is using a store bought dough)

 

Chocolate Squares

 

Base crust (Pie crust):

  • 150g flour
  • 1/4tsp salt
  • 90g butter, cold
  • 2tbsp sugar
  • 1 egg

-Mix together flour and salt. Add butter and with a fork or pastry blender mix until it resembles fine crumbs.

-Add whisked egg and mix dough only until it holds together. Wrap in plastic foil and chill for 30 minutes.

 

Filling:

  • 300g cookies, finely ground
  • 6 eggs
  • 175g sugar
  • 100g bittersweet chocolate or milk chocolate
  • 175g butter
  • 100g flour
  • 150g hazelnuts or almonds, ground

 

Chocolate Icing:

  • 150g dark chocolate
  • 40g butter
  • 3tbsp icing sugar

 

-Whisk together eggs and sugar. In a double boiler melt together chocolate and butter, add to egg mix.

-Combine flour, nuts and cookie crumbs. Add slowly to wet ingredients.

-Roll out base crust to fit into a 30cm square or round pan.

-Cover with the filling. Bake in a 350F/180C oven for 40-50 minutes.

-In a double boiler melt dark chocolate, add butter. Sift the icing sugar and mix well. Spread onto the cooled cake.

-Cut into squares.

(You could spread some Strawberry jelly onto the cake first, and then add the chocolate icing)

Can be kept in refrigerator for 3-4 days

 

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Love, Peace and Happiness!!

 

Enjoy!

 

 

 

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!

Sweet Domino Stones

We bake every year several kinds of Christmas cookies. Most of them are traditional Swiss and European cookies that I know and have liked since my childhood. I find most of the recipes in my old Swiss baking book that my mother had already before I was born.

A few weeks before I start baking, I take out my books and magazines and look through all the yummy cookies…and then all the amazing recipes online! If we could only eat that much, I would definitely like to bake way more varieties:)

So I settle on my usual ones and then I will add one or two new cookies. I found these Domino stones in an older German Magazine.  With European recipes I sometimes have to change things up a bit, just because I can not find the exact ingredient here.

Let your kids help with the decorating;) These are also cute just plain without the chocolate icing.

 

Sweet Domino Stones

  • 125g          butter, soft
  • 100g         sugar
  • 1tsp          vanilla sugar or vanilla extract
  • 2                eggs
  • 50g           corn starch
  • 150g          flour
  • 3tsp          baking powder
  • 1tsp          orange, zest
  • 30g           almonds, ground
  • 50ml        milk
  • 3tsp          cocoa powder

Almond filling:

  • 150g         almonds, ground
  • 150g         sugar
  • 1                organic orange, zest
  • 1-2            orange, juice

 

  • 500g        dark chocolate
  • 50g           icing sugar
  • 1-2tsp     lemon juice

 

-Preheat stove to 350F/180C. I used a 12×8 inch (30x20cm) baking dish.

-In a bowl mix butter, sugar, vanilla sugar, eggs until creamy.

-Mix in corn starch, flour, baking powder, orange zest, almonds and milk. Mix well.

-Divide batter into two. In one bowl mix in cocoa powder until well blended.

-In a third small bowl mix together almonds, sugar and orange zest. Add orange juice until mixture is moist.

-Spread vanilla mix into prepared dish, top with almond mix and last add the cocoa batter, spreading evenly.

-Bake for about 15 min. or tester inserted comes out clean. Let cool.

-Cut into domino stones.

-In a double boiler melt the dark chocolate. Carefully dip in dominoes, (or only the top).

-Mix together icing sugar and lemon juice and decorate with dots.

 

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The almond filling tastes like Marzipan!

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Aren’t they cute…

 

Happy baking!