Description
These Italian Easter Cookies deliver a delightful taste with buttery flavor and hidden chocolate eggs inside. Perfect for celebrations and get-togethers, they’re simple to make and a joy to share!
Ingredients
Scale
- 2⅓ cups all purpose flour
- 1 pinch salt
- ⅓ teaspoon baking powder
- ½ cup granulated sugar
- ½ tablespoon lemon zest
- ½ cup butter (room temperature)
- ½ teaspoon vanilla extract
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 10 small chocolate easter eggs
- 2-3 tablespoons powdered/icing sugar
Instructions
- In a food processor, combine the flour, salt, baking powder, sugar, and lemon zest. Whisk together, then add the butter and pulse until the mixture is crumbly.
- Add the vanilla, egg, and egg yolk to the processor, pulsing until a dough forms.
- Transfer the dough to a lightly floured surface and gather it into a ball. Adjust with flour if too wet, or milk if too dry. Wrap in plastic wrap and chill for 30 minutes.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Divide the dough into 2-ounce (60g) portions, form into ropes, and shape into cookies as desired.
- Arrange the shaped cookies on the baking sheets. Brush with water, sprinkle with sugar, and add a mini chocolate egg if desired.
- Bake for 12-15 minutes or until golden brown.
- Allow the cookies to cool on the pan for 10 minutes before transferring to a wire rack. Dust with powdered sugar before serving.
Notes
Ensure all ingredients are at room temperature for best results.
Chilling the dough helps the cookies hold their shape during baking.
Feel free to add more festive decorations to the cookies!
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg