Wow, I believe I was naive. When I asked you if you would be interested in my Easter cookies, 82% of you replied postively when I asked you on Instagram. I honestly didn’t expect that. Unfortunately, cookies are usually only baked during the winter and Christmas season in Germany. We even have a special word for it “Plätzchen” instead of ‘Kekse.” I love cookies all year round and for that reason published a cookie recipe recently. In February I introduced you to chocolate chip cookies with whisky. But apparently Easter is the big exception and even Germans don’t mind a cookie during this season, so yay, cookie time it is. As is often the case, I also shipped some cookies to some friends of mine who can’t bake anymore or simply don’t have time. The ones pictured were shipped one way or another. Today I will introduce the three types of cookies you see pictured below. These are hazelnut cookies as rabbites, lemon cookies with lemon curd, also shown as rabbits, and lambs and Easter eggs, which are sugar cookies with royal icing. I made the hazelnut and lemon cookies as sandwich cookies, glued together with hazelnut cream or lemon curd. They are similar to Linzer cookies. Since I didn’t have the correct cookie cutters for Linzer, I cut out the hole with a nozzle.
Below you will find a short list of all three types of cookies I made. Of course you will find all recipes as well. You don’t need to make rabbits, eggs, and lambs as I did, feel free to use other Easter cookie cutters.
#1 Hazelnut Rabbit with a Giotto Behind
If you are into hazelnuts, this recipe is for you. I used Giotto cookies for the behind of the rabbits. I believe other nuts would probably work just fine (thinking about peanuts). Credit: Einfach Malene (my adapted recipe below)
#2 Lemon Rabbits Filled with Lemon Curd
These refreshing cookies are made with lemon. I made them as sandwich cookies, glued together with lemon curd. Credit: Dr. Oetker (my adapted recipe below)
#3 Lamb Sugar Cookies with Royal Icing
These cute lambs are made with a simple sugar cookie dough and are decorated with royal icing. I also made the eggs pictured this way. You can see how I decorate one here. Credit: my favorite sugar cookie dough with royal icing (recipe below)
In this blog post we have the recipes for a hazelnut rabbit, a lemon rabbit with lemon curd, and simple sugar cookies with royal icing. For the hazelnut rabbits combine all ingredients from flour to butter in a large bowl and work into crumbs. Then add egg. I had to add additional milk in order to work into a dough. Cover in an airtight container and chill for at least half an hour. If you want to make all three cookies, you should also prepare the other doughs as all need to chill. Roll out on a lightly floured surface and cut out rabbits or other Easter cookies. My cookie cutter was about 7.5cm in size. Take out a hole for each second rabbit, I did this with a piping nozzle. Preheat oven to 180 degrees Celsius. Line a baking sheet with parchment paper and place the cut-out cookies on it. Bake for about 8-10 minutes, they can be soft and only browned around the edges. Let cool, then slightly heat the hazelnut cream so it is easier to spread. Using a spoon, spread a bit on one full cookie, place the one with a hole on top. Cut the Giotto cookies in half and also spread some cream on the cut side of it. Glue this on as the behind of the rabbit (see pictures). For the lemon rabbits combine all ingredients until the milk in a large bowl. Beat on low with a mixer until combined. I had to add about three tablespoons of milk to work into a dough. Cover in an airtight container and chill for at least half an hour. Roll out on a lightly floured surface and cut out rabbits or other Easter cookies. My cookie cutter was about 7.5cm in size. Take out a hole for each second rabbit, I did this with a piping nozzle. Preheat oven to 180 degrees Celsius. Line a baking sheet with parchment paper and place the cut-out cookies on it. Bake for about 8-10 minutes, they can be soft and only browned around the edges. Let cool, then gently heat the leftover lemon curd and spread some with a spoon on one full cookie. Place the one with a hole on top, making sure there is enough lemon curd towards the bottom. Chill in the fridge. For the lamb cookies please follow these instructions. Note that in order for the fur to get more dimension, I added quite a bit more icing sugar so that the royal icing got really thick and I could pipe with a tiny start tip on the cookie. For a visual check out this video. In addition I used a toothpick to make it look more realistic. Let try for several hours then enjoy.Three Recipes for Easter Cookies
Ingredients
Instructions
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