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They are Easter cookie eggs.

You shape dough in half-egg plastic molds

CRUNCHY EGG-SHAPED cookies make a pretty addition to Easter baskets. Shape dough in half-egg plastic molds that are sold in cookware and bakery supply stores; the molds come in a range of sizes.

Chocolate Cookie Eggs

1/2 cup unblanched almonds 3/4 cup (3/8 lb.) butter or margarine About 1/2 cup granulated sugar 2 teaspoons vanilla 1/2 cup chocolate baking chips 2 cups all-purpose flour Whole blanched almonds (optional) About 4 cups sifted powdered sugar About 1/4 cup water Candy decors (optional)

In a food processor or with a knife, mince nuts. Whirl or beat nuts with butter, 1/2 cup granulated sugar, and vanilla until blended.

In a 1- to 1 1/2-quart pan over low heat, stir chocolate just until smoothly melted. Add to nut mixture; whirl or beat. Add flour; whirl or mix until dough holds together.

Rub half-egg plastic molds (2-teaspoon- or 1-tablespoon-size) with salad oil, then sprinkle liberally with granulated sugar; shake out excess. If desired, lay a whole blanched almond (or a few) in each mold. Pack dough firmly into molds; scrape surface smooth; reuse scraps. Chill dough until firm to touch, 5 to 15 minutes.

Invert molds on ungreased 12- by 15-inch baking sheets; tap briskly to release dough. Use tip of a small knife to coax a bit. Repeat until pans are filled with cookies spaced slightly apart. Bake in a 300|degrees~ oven until lightly browned, 20 to 30 minutes for 2-teaspoon-size cookies, 30 to 40 minutes for tablespoon size. If using 1 oven, switch pan positions halfway through baking.

Put the cookies, flat side down, on racks.

In a bowl, mix 4 cups powdered sugar with 1/4 cup water until smooth. Icing needs to be thin enough to pour thickly from a spoon--add a little more sugar or water if needed.

Place a clean baking sheet under racks. With a spoon, ladle icing evenly over cookies. Scrape icing on sheet into bowl; cover and set aside. While icing is damp on eggs, attach decors as desired. Let icing dry until firm to touch, about 3 hours.

Spread flat side of 1 cookie with reserved icing; sandwich against flat side of same-size cookie. Press until they hold together, then let dry on racks until icing is firm, about 2 hours. Serve, or store airtight up to 4 days. Makes about 42 small whole eggs (4-teaspoon size) or 28 large whole eggs (2-tablespoon size).

Per small whole-egg cookie: 118 cal. (37 percent from fat); 1.1 g protein; 4.8 g fat (2.1 g sat.); 18 g carbo.; 34 mg sodium; 9 g mg chol.
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Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Author:Lipman, Karyn I.
Date:Apr 1, 1993
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