Easter Fried Egg Cookies
“Fried egg” Easter cookies. Quick shortcrust butter cookies that look like fried eggs. Perfect cookies for Easter.
How you can modify the cookie recipe:
- Cream – instead of mascarpone, you can use cream cheese or ricotta.
- You can replace canned peaches with fresh peaches or apricots, dried apricots, hollow balls or round pieces of mango or papaya, baked pumpkin, baked sweet potato or orange, peach or apricot jam.
What to do to ensure that fruit on cookies retains its appearance and shape?
To prevent the peaches from leaking juice and keeping their shape, you can stiffen them with gelatin first. How to do it?
Pour a tablespoon of gelatin with a few tablespoons of cold water and leave to swell. When the gelatin swells (after about 5 minutes), pour about ½ cup of hot water over it and mix. You can add a few tablespoons of syrup from canned peaches to make the jelly sweeter. Set the jelly aside to cool. Dip the peaches in the cooled jelly for a few seconds, place them on a plate and put them in the fridge to let the jelly set. After a few minutes, the peaches will be ready to arrange on the cookies. If the cakes will be eaten quickly, there is no need to fix them with gelatin.
At what temperature and how long should you bake shortbread cookies?
Bake the shortbread cookies at 180°C (356 °F) and bake for about 10 minutes. Place the cookies in a preheated oven and bake without convection.
Can the cookies be baked the day before?
The cookies can be baked even a few days in advance and stored in an airtight container, but it is best to put the cream and fruit on the cookies immediately before serving to prevent the cookies from getting soggy.
Shortbread cookies contain gluten. The proportions given below will yield approximately 8 cakes with a diameter of 11 cm.
Read the step-by-step recipe on how to prepare egg-shaped cookies and watch the video below the recipe.
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Easter Fried Egg Cookies
Easter Cookies Recipe
Ingredients
Cookies
- 170 g flour
- 90 g butter
- 100 g powdered sugar
- 2 egg yolks
- 1 tsp vanilla sugar
- salt
Additions
- 250 g mascarpone
- 5 tbsp powdered sugar
- 480 g canned peaches
Instructions
- Mix all the ingredients until they form a uniform dough. You can use a mixer, food processor or your hands.170 g flour, 90 g butter, 100 g powdered sugar, 2 egg yolks, 1 tsp vanilla sugar, salt
- Place the prepared dough on a countertop sprinkled with flour and roll out to a thickness of approx. 3-5 mm. Cut large circles from the dough and place them on a baking tray lined with baking paper. Place the cookies in an oven preheated to 180°C (
356 °F) and bake for approx. 10 minutes. Remove the baked cookies from the oven and set aside to cool.
- Beat the mascarpone with powdered sugar until you get a fluffy cream.250 g mascarpone, 5 tbsp powdered sugar
- Spread the cream on the completely cooled cookies and place half of a peach in the center of each cookie. Enjoy your meal!480 g canned peaches
Video
Nutrition
Percent Daily Values are based on a 2,000 calorie diet
