Today it is Maundy Thursday (Skærtorsdag), which is a public holiday here in Denmark and starting off the Danish Easter vacation with 5 days off from work. And at the same time it is the start for my little Easter Calendar 2015, where I every Easter day will be sharing a new recipe having a relation to Easter of some kind.
As alternative to making home-made Easter eggs from marzipand and choclate, I decided to use these Easter eggs ingredients (chocolate and marzipan) for making cookies.
I have use the cookie dough recipe from these liquorice cookies with cranberries as dough base for these cookies with raspberry and white cookies.
You can easily use this cookie dough as a hostess gift, as you can wrap the dough including the baking instruction, so the hostess/host afterwards can bake her/his own home-made cookies.
Easter cookies with marzipan and milk chocolate:
- 500 g all purpose flour
- ½ teaspoon salt
- 375 g cold butter - diced in small squares
- 500 g sugar
- 2 eggs
- 100 g marzipan - roughly grated
- 100 g milk chocolate - roughly chopped
- Sieve the all purpose flour into the mixing bowl. Add in the salt and butter squares.
- Mix on KitchenAid using the K-spade on speed 3-4, until the butter has disappeared into the cookie dough.
- Add in the sugar, eggs, marzipan and milk chocolate. Mix until the cookie dough just gathers. Over mixing will give cookies with less crispness.
- Divide the dough into 3 portions of 500 g each.
- Roll the cookie dough into longer strings. Cover each cookie string in baking paper.
- Place the cookies dough cold, either in the refrigerator or freezer.
- Heat the fan oven to 190'C
- Cut the firm cookie dough into slices of 1 cm.
- Place the cookies on a baking tray covered with baking paper.
- Bake the cookies in the upper part of the oven at 190'C for 8-10 minutes.
- Cool down the cookies, before storing them in airtight containers.