Easter cookies
30 servings
25 minutes
Easter cookies are a traditional treat symbolizing the joy of spring awakening. Their roots trace back to European culinary traditions where spiced baked goods adorned festive tables. These cookies have a delicate, crumbly texture thanks to butter, and the light fruity notes of raisins and candied fruits combined with brandy give them a noble aroma. Spices add subtle warmth that complements the sweetness of powdered sugar. Their uniqueness lies in their lightness and fragility, making each cookie melt in your mouth. Perfect for tea time in a cozy setting, they pair wonderfully with hot chocolate or coffee. They will not only decorate the Easter table but also serve as a delightful dessert for connoisseurs of refined baking.
1
Preheat the oven to 200°C. Beat the butter with sugar, add the egg yolk. Add sifted flour and spices, and knead well.
- Butter: 110 g
- Powdered sugar: 75 g
- Egg yolk: 1 piece
- Wheat flour: 200 g
- Spices: 0.5 teaspoon
2
Add cinnamon and candied fruits, and enough brandy to make a soft dough. Knead it on a floured surface and roll out to a thickness of 0.5 cm, make holes with a fork, and cut out circles with a diameter of 6 cm.
- Currant: 50 g
- Candied fruit: 1 tablespoon
- Brandy: 2 tablespoons
3
Place in a greased baking tray and bake for 10 minutes. Remove from the oven, brush with lightly beaten egg white, sprinkle with powdered sugar, and return to the oven for another 5 minutes until the tops of the cookies are golden.
4
Cool on a rack. Store in an airtight container if needed.