Recipe: Easter egg cookies
- 1 cup plus 2 tbsp. all-purpose flour
- 1 tsp baking powder
- 1-1/2 tbsp. unsweetened cocoa powder
- 1/4 cup packed light brown sugar
- 4 tbsp. unsalted butter, chilled and cubed
- 2-1/2 tbsp. honey
- 1 tsp. water
- 3-1/2 oz. white chocolate, chopped
- 1/4 cup chopped almonds
- 1/4 cup pistachio kernels
- 1/4 dried cranberries, chopped
- 1/4 cup chopped pecans (optional)
1 Preheat the oven to 325F. Put the flour, baking powder, cocoa, sugar, butter, and honey in a food processor and pulse until you get crumbs. Add the water and mix until a ball of dough has formed.
2 Transfer the dough to a lightly floured surface and roll out with a rolling pin until about 1/4 inch thick. Cut out egg shapes with a cookie cutter and place on a greased baking sheet.
3 Bake in the preheated oven for 25 minutes, then let cool before decorating.
4 To decorate, put the chocolate in a heatproof bowl over a saucepan of barely simmering water. Do not let the base of the bowl touch the water. Stir until melted.
5 Brush the melted chocolate over one side of each cookie with a pastry brush, then scatter the nuts and cranberries over the top. If you prefer, you can arrange the decoration in a pattern.
6 Let the chocolate cool and set before serving. Store in an airtight container away from sunlight for up to 2 weeks.
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Excerpted from Popina Book of Baking. Copyright © 2010 by Isadora Popovic. Excerpted by permission of Filipacchi Publishing a division of Hachette Filipacchi Media U.S., Inc. All rights reserved.