Looking for an alternative to traditional chocolate Easter eggs? Let’s go to Limmi’s kitchen to prepare and decorate delightful egg-shaped lemon cookies!
For the cookies
- 250 g flour (type 00)
- 100 g sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- 110 g butter
- 1 egg
- 2 tablespoons LIMMI lemon juice
For the glaze
- 500 g powdered sugar
- 5 tablespoons LIMMI lemon juice
- Food colouring gels
- Water (as needed)
Draw the shape of an egg on cardboard, and cut it out with scissors to obtain a template.
In a bowl, beat the butter and sugar with a hand mixer. Add the Limmi lemon juice, then slowly add the flour, leavening, and salt. Once the dough is formed, shape it into a ball, lay it on baking paper and let it rest in the refrigerator for 1 hour.
Pre-heat the oven at 180°C. Remove the dough from the refrigerator, and roll it out with a rolling pin (don’t forget to flour the board), to a thickness of approx. 1/2 cm.
Lay your template over the dough, and cut around its edges with a knife to obtain an egg-shaped cookie. Repeat with the remaining dough. Refrigerate your Easter egg cookies for 15 minutes.
Bake them for about 15/20 minutes, and let them cool before decorating them.
In a bowl, mix 100 g of powdered sugar with one tablespoon of Limmi lemon juice to obtain a thick, smooth paste. Add food colouring gel and mix thoroughly. Repeat the process for each colour you wish to use.
Next, spoon a bit of glaze on each cookie (whichever colour you prefer), and spread it with a knife. Let the glaze dry for about 10 minutes, then finish decorating the cookies as you wish.
Remember, the glaze consistency should resemble toothpaste.