These are a fun addition to your Easter or Spring holiday table. I used a plain vanilla cookie base but you can easily switch it up by adding your favorite spices or substitute your favorite rollout chocolate cookie recipe for a whole other flavor. Another idea is to add come fresh citrus zest to the batter.
You will need two different cookie cutters to create the egg shape of these cookies. One is an egg shaped cutter, the other a small round cutter.
To create the "yolk" color, use apricot, peach, orange or tangerine jam. Any orange colored marmalade, jelly or jam works well.
- 3+1/2 cup of all purpose flour
- 1 teaspoon salt
- 2 sticks (one cup) unsalted butter
- 2/3 cup white granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 cup powdered sugar
In a separate bowl, whisk together the all-purpose flour and the salt. Set aside.
Beat the unsalted and white granulated sugar together on medium-high speed until creamy. Add the egg and pure vanilla extract until combined.
Slow the mixer speed down to low and gradually add the all purpose flour, salt mixture until just combined.
Shape the dough into a ball, wrap in plastic cling film and place in the refrigerator for 60 minutes.
Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
Turn the dough out onto a floured work surface and roll out. Use the egg cookie cutter to cut out solid egg shaped cookies. Place these on one of the baking sheets.
Cut out another set of egg-shaped cookies, then use the small round cutter to create a hole in the center. Place these cutout cookies on the other baking sheet. The solid cookies and the cutout cookies will have different baking times. Consequently, they should be baked separately.
Place the baking sheets in the oven and bake 8 minutes for the cut-out cookies and 10 minutes for the solid cookies. Check them after 5 minutes. Remove them from the oven before the edges to brown.
Remove the cookies from the oven. Transfer to cooling racks, separating the solid and the cutout cookies on two different racks. Let cool completely. Reserve the baking sheets with the parchment paper. You will need them later.
When the cookies have cooled completely. Whisk together the powdered sugar with water, adding one tablespoon at a time until the consistency is thin enough to pour. If the mixture becomes too thin, add some more powdered sugar, one tablespoon at a time until the consistency is right.
Place the cooling rack with the cutouts over the baking sheet with the parchment paper. Dip the cutout cookies into the sugar glaze and tap gently on the side of the bowl to let the excess icing run off.
Place the glazed cutout cookie back on the cooling rack. Repeat until all the cutout cookies have been glazed. Let the glaze dry completely before handling.
Press the orange colored jam through a strainer. Brush the completely cooled solid egg-shaped cookies with a thick layer of jam. Top the cookie with the glazed cutout cookie and place back on the cooling rack.
When all the cookies have been mated, let them sit for at least one hour to dry completely before plating and serving.