Easter leftover sugar cookies

Easter is over for now and it is time to leave the cabin and clean out the kitchen leftovers! I tried to try use some of the staples and some of the leftovers in the candy bowls (yes, we have leftovers… 🙂 ), and decided to make some simple dairy free sugar cookies. The ones with the Easter egg chocolates on are not completely dairy free though.

Sugar cookies filled with leftover marzipan and nougat eggs from Anton Berg

Sugar cookies filled with leftover marzipan and nougat eggs from Anton Berg

Sugar cookies_IMG_4762I am not sure everyone agreed this counted as cleaning up in the kitchen, but no one complains when they get cookies. And I managed to use up some of the stuff I wanted to get out of the kitchen cupboards too. The best part is, we all have treats for the drive home!

Involve your kids:
These cookies are simple and easy to make. You can easily involve your kids in the project too. They will love to make little balls of the dough and push little dips in them too. As these will run a bit when cooking, it does not matter much about appearance, they won’t look very pretty no matter if it’s you or the kids who make them. 🙂

Very simple recipe with only 4 ingredients (3 of which are shown here)

Very simple recipe with only 4 ingredients (3 of which are shown here)

Recipe:
120 grams sugar
350 grams dairy free butter, at room temperature
2 tsp vanilla sugar
300 grams all purpose flour

Whisk the sugar, vanilla sugar and butter in a stand mixer until well mixed. Add the flour and mix on low to medium speed until it forms a dough.

The dough should be lose and crumbly, but easy to shape

The dough should be lose and crumbly, but easy to shape

Tear of bits of the dough and shape into small balls, put them on a baking tray lined with baking paper and use your finger to make little dips in the cookies for filling. As these have plenty of butter in them, they will spread into fairly flat cookies, so leave a little space between them (or just break them apart when they are cooked). They won’t turn out picture perfect, but they are very satisfying and got the thumbs up from all the testers.

Pretty little cookies ready to be filled and cooked. Too bad they don't stay pretty.

Pretty little cookies ready to be filled and cooked. Too bad they don’t stay pretty.

Cook them at 175 degrees Celsius for 15 – 20 minutes, a little bit depending on how large you make them. They will seem soft when you take them out of the oven, but they will harden a bit when they cool.

You can fill them with anything you’d like really, but personally, I prefer jam or jelly with a little bit of acidity. Otherwise, it is very sweet on sweet, which is the case with the Anton Berg marzipan and nougat Easter eggs I used on some of the cookies. The second part is filled with homemade apple jelly. That was a better match in my opinion, to cut through a little bit of the sugar flavor of the cookies.

Sugar cookies filled with homemade apple jelly

Sugar cookies filled with homemade apple jelly

Tip:
Other great filling for these cookies are good quality raspberry jam or apricot jam. Try to pick something with a fairly low sugar level to make them a little less sweet.

Yum cookies!

Yum cookies!

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