As soon as I saw these Easter cookies I knew little time would pass before preparing them. They are so cute, so original…
I always made my best to make fables last as long as possible while my children were young. Other than Santa Claus, our house was visited by “the rabbit” on Easter night, and he used to bring eggs and hide them at home.
After my children went to bed, I used to take a small dish and put some baby powder on it. I then dip 4 fingers of my right hand (minus the smallest finger) and created the rabbit footprints from the fireplace to the place where “he” hid the chocolate eggs.
It was so pleasant and sweet to see them the morning after, with that magic in their eyes following “the rabbit” footprints to find the eggs. The best part was they living the fable, calling their friends to see that the rabbit really visited their home (yes, we have always been original ;-)). We could feel strongly the childhood magic.
With these beautiful memories and feelings I decided to prepare these Easter cookies. Something in these biscuits recalls the magic I talk about in the previous paragraph.
I saw the recipe on In cucina con me blog, and the author herself saw it on Pinterest and decided to prepare them with rice flour. Idea that I adopted immediately, as I love it since I prepared the fried vegetables (but you can use any other cookie recipe).
- 50 g of flour
- 150 g of rice flour
- 100 g of butter
- 80 g of brown sugar
- 1 egg white
- ½ Tsp of baking powder
- 1 lemon zest
- ½ Tsp of vanilla extract
- yellow marmalade (I use peach one)
- Work the butter with the sugar using a wood spoon.
- Add the egg white.
- Mix always with the wood spoon.
- Add the flours, the baking powder, the vanilla and lemon zest.
- Using your hands, mix it until well combined, cover with plastic wrap and let it rest in the fridge for 1 hour.
- On a floured surface, roll out the dough and cut the cookies with the egg shape (I made mine with paper).
- Take half of the cookies and make a hole using a small cookie cutter or, if you haven't it as me, using the sac a poche extremity.
- Put the marmalade on the entire half and cover with the one with the hole.
- Place them on a tray covered with parchment paper, let them rest into the fridge for 15 minutes and bake for 12 minutes at 180°C/356°F.
- Buon appetito and Happy Easter!