Easter Cookies (or Easter Kisses)

Last week I made this Easter Cookies recipe to have as “ice-cream sandwiches” at a Thermomix Cooking Experience that I ran. Good fun 🙂

I was thinking of recipes I could make up for Easter when I remembered something we had done in Bake Club years ago. They were pastel coloured cookies and so lovely, I decided to make my own version.  I was looking for pretty and yummy, of course.

At the Cooking Experience, I served them with a Thermomix ice cream filling.  The recipe makes a whopping 30 pairs, which is (almost) enough for friends as well – LOL.

I decided to make a filling that I knew my family would love and fill the cookie jar with the leftovers.  They’re very moreish indeed.   See if you can stop at just one.

I usually talk about the individual ingredients and why I’ve chosen them when writing my blog posts, and I also sometimes explain my method.  In this case, I will point you to my Perfect Cookie course.  You won’t regret doing it.  It’s one of my most popular online courses.  And the price is within everyone’s budget.  Just do it; Thermomix or Food Processor owners will both love it.

Easter Kisses (Cookies)

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becs-table.com.au

These cookies are very moreish indeed. Try to stop at just one….

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Difficulty Easy

Course Biscuits

Cuisine Australian

Servings 30

Method Thermomix and Conventional

Cook ModePrevent your screen from going dark

Equipment

• 1 Thermomix or Stand Mixer

Ingredients

  

1x2x3x

For the Cookies

• 400 g flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp Flaked Salt must be flaked, or I’d just use a pinch
• 220 g sugar
• 225 g butter unsalted *see the method
• 1 egg
• 1 tsp vanilla
• Food dye optional

Ingredients for the Filling:

• 100 g unsalted butter *see method
• 50 g cream cheese I used philadelphia cream cheese
• 1 Pinch salt flaked
• 300 g Icing I used soft
• 5 g Vanilla

Instructions

 

Cookies TM Method:

• Weigh the flour, baking soda, baking powder, salt, and sugar into the TM bowl. Mix for 5 seconds/speed 5
• Weigh the cold butter cubes into the TM bowl and mix for 10 seconds/speed 5
• Lift and scrape down, add the egg and vanilla and mix again for a further 5 seconds/speed 5 The mix should now look a little crumbly don't worry
• Tip the contents out of the TM bowl (This is where I separated the mix and added colour). To make the cookies shapes weigh up 15g portions. Roll them up into balls and sit them on your prepared baking tray around 3cm – 4cm apart. Flatten just a little then set the trays in the fridge to chill.
• Turn the oven on to 160°C fan (or 180°C no fan) and when the oven reaches temp place the trays in the oven and bake for around 10 minutes or until you see the first signs of colour appear.
• Remove them from the trays and allow them to cool on cooling racks.

For the Filling TM Method:

• If your icing has lumps weigh it and blitz 5 seconds/speed 5 before you start then remove and set aside.
• Add the cold cubes of butter to the TM bowl set 10 seconds/speed 5
• Add 50g cream cheese to the TM bowl set 10 seconds/speed 5
• Using a spatula lift the mix from the base of the bowl and scrape down anything stuck to the sides.
• Weigh in the icing (no lumps see tips above) and 5g of vanilla set for 5 seconds/speed 5 then scrape and repeat if necessary. I remove this from the bowl and place it in the fridge while I set up my piping bag. Don’t leave it there too long or it will become too hard to pipe.
• Pipe a small portion between one side of the cookies and sandwich together.
• Store in a sealed container in the fridge if it’s warm at your place. These will keep for around 4 days with the filling inside.

Cookies Conventional Method:

• Weight the room temp butter and sugar into your stand mixer and beat until light and fluffy.
• While this is happening weigh into a separate bowl the flour, baking powder, baking soda and salt. Use a whisk or fork to mix and lightly aerate.
• When the butter/sugar has creamed add in the vanilla and egg beat well until combined.
• Then using a spatula fold in the dry ingredients (this is where I separated the mix and added colour). To make the cookies shapes weigh up 15g portions. Roll them up into balls and sit them on your prepared baking tray around 3cm – 4cm apart. Flatten just a little then set the trays in the fridge to chill.
• Turn the oven on to 160°C fan (or 180°C no fan) and when the oven reaches temp place the trays in the oven and bake for around 10 minutes or until you see the first signs of colour appear.
• Remove them from the trays and allow them to cool on cooling racks.

For the Filling Conventional Method:

• Sift the icing sugar if it has lumps.
• Beat the softened butter and cheese in a stand mixer until light and fluffy.
• Add the salt, icing and vanilla to the bowl and beat slowly until incorporated.
• I remove this from the bowl and place it in the fridge while I set up my piping bag. Don’t leave it there too long or it will become too hard to pipe.
• Pipe a small portion between one side of the cookies and sandwich together.
• Store in a sealed container in the fridge if it’s warm at your place. These will keep for around 4 days with the filling inside.

Notes

Check out my cookie courses regardless of whther you own a Thermomix or Food processor.  You’ll love my method.  The course also includes recipes and a recipe template so you can adapt other recipes to this method.  

Want to know more?

Would you like to learn how to make awesome cookies with your food processor or thermo appliance? Our Perfect Cookies 1 (or 2) Course will make you an expert. Its online, quick, fun and easy.