Easter (fried Eggs) Cookies

5 from 9 votes
Prep Time 25 minutes
Cook Time 24 minutes
Total Time 49 minutes
Course Dinner
Cuisine European
Servings 1 people



  • 85 g Sifted powdered sugar
  • 0,5 tsp Salt
  • 1 Egg size M.
  • 1 tsp Vanilla flavor
  • 150 g Butter
  • 150 g Apricot jam


  • Put all the dough ingredients in a bowl, first knead roughly with the dough hook of the hand mixer and then quickly knead to a smooth dough with your hands on a lightly floured work surface.
  • Preheat the oven to 180 ° O / bottom heat, line 1 tray and an underlay with baking foil or paper. Cut off portions of approx. 25 g each from the dough, roll them into balls and place them further apart on the tray and base. When all are rolled, use a cork dipped repeatedly in a little bakery starch (or flour) to make large hollows so that there is space for 1 teaspoon of jam. When they are all hollowed out, fill them with the jam. The baking time on the 2nd rail from the bottom is 12 minutes per tray.
  • These cookies are of course not only suitable for Easter ..... only called them that because they look like small fried eggs after baking ... 😉 The above number of people refers to the number of grams of blanks used here 22 pieces. If you want to make smaller ones, you might only take 18-20 g. The amount of filling could then be reduced a little.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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