Easter Piñata Cookies

Ingredients for 1 servings:

• 200 g butter, soft but not liquid
• 100 g sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 1 egg(s), room temperature
• ½ tsp baking powder
• 360 g flour
• 3 egg whites
• 400 g powdered sugar, sifted
• n. B. food coloring
• Chocolate lentil(s) or other sweets of your choice

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 27 minutes

Easter Cookie Box, makes 5 – 8 servings

To make the cookie dough, cream the softened butter with the sugar and vanilla sugar until creamy. Then add the egg. Mix the flour with the baking powder and salt in a bowl and then add it in portions to the butter and egg mixture. Knead everything until a smooth dough forms. Then wrap it in cling film and let it rest for half an hour. After that, the dough is rolled out between two layers of baking paper to a thickness of 3-4 mm and cut out the cookies. The cookies are then baked at 180°C (convection oven) for 12-15 minutes. Immediately after baking, use a smaller cutter to cut a hole out of 1/3 of the cookies. The number of cookies depends on whether you want two or three cookies with a hole in the middle. You have to do this relatively quickly, because the cookies harden as they cool and would then break. As always, we use royal icing for gluing because it dries very quickly and holds very well. To do this, beat the egg whites until stiff, then add the powdered sugar and mix well. After that, the icing should be beaten for about another minute and then colored if necessary. If you don’t want to use raw egg whites, you can also use melted chocolate or sugar icing. Once the cookies have completely cooled, you can assemble them. Use a whole cookie as the base, then place one or two cookies (depending on how big the box is supposed to be) cut out in the middle on top. The cookies are glued together with royal icing, which is piped onto the edge of each lower cookie using a piping bag. You can fill the cookies with small chocolate chips or other sweets. The lid is then glued on as well or, as with the cookie heart boxes, placed on top as a lid. As always, you can let your imagination run wild when decorating the lid. We colored some of the icing with food coloring and then spread it on the cookies using a piping bag and a knife. There are many ways to decorate the tops, such as with glitter sugar, chocolate chips, coconut sprinkles, etc. Before giving the cookies as gifts, let the icing dry for 1-2 hours. Makes 5-8 servings.