Hard Boiled Egg Cookies
If you dye a lot of Easter eggs, these cookies are a good way to use up the extra hard boiled eggs. Variations of this rich, not-too-sweet cookie are found in Poland, Germany, Italy and other European countries.
Ingredients
At a glance
Rolled and cutout cookies
Makes
26 to 28 cookies
- 4 hard cooked eggs, peeled
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2/3 cup sugar
- Grated zest of 1 lemon
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 2 cups flour
- Confectioners' sugar
Steps
Thoroughly mash the eggs. It's easiest to do this in a food processor. Or put the eggs through a ricer or food mill. You can also mash them with a fork, but make sure you mash them completely.
In a large mixing bowl, beat the butter, sugar, and eggs on high speed until fluffy. Beat in the lemon zest, almond extract, and salt. On low speed, stir in the flour to make a medium stiff dough.
Wrap the dough in plastic wrap and refrigerate for about 1 hour, or until firm enough to roll.
Preheat oven to 350 degrees F. Lightly grease or spray cookie sheets.
Roll out dough on a lightly floured surface to 3/16 inch thick and cut into 2 1/2 inch rounds or other desired shapes. Bake for 12 to 14 minutes, or until just turning golden around the edges. Let cool on cookie sheets for 2 minutes, then remove to wire racks to finish cooling.
While still warm, dust with confectioners' sugar.
In a large mixing bowl, beat the butter, sugar, and eggs on high speed until fluffy. Beat in the lemon zest, almond extract, and salt. On low speed, stir in the flour to make a medium stiff dough.
Wrap the dough in plastic wrap and refrigerate for about 1 hour, or until firm enough to roll.
Preheat oven to 350 degrees F. Lightly grease or spray cookie sheets.
Roll out dough on a lightly floured surface to 3/16 inch thick and cut into 2 1/2 inch rounds or other desired shapes. Bake for 12 to 14 minutes, or until just turning golden around the edges. Let cool on cookie sheets for 2 minutes, then remove to wire racks to finish cooling.
While still warm, dust with confectioners' sugar.
Additional tips
Store: In a tightly covered container
Freeze: Yes
Mail: Yes
Freeze: Yes
Mail: Yes
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