Easter is like, 3 days from now. Whoops. I guess if you’re a student away from home you’re not planning on doing much aside from studying your brains out while stuffing your face with mini eggs. Which by all means sounds groovy, but not quite the occasion that goes down when you are home. I always had a wicked easter hunt at my grandmas. She has this huge garden full of beautiful plants and garden statues, and she would hide all our candy in it. She would then give us clip-boards and have us check off the candy we found. I felt like Alice in Wonderland! Our mid-day lunch, or easter dinner, would consist of mini, dyed quail eggs, yorkshire puddings, a roast of some sort, and cream puffs for dessert. Super yummy times.
This year I think me and the boy will make a nice roast chicken with all the veggies, garlic mashed potatoes, and some kind of delicious dessert. I love any reason to celebrate because it means a day in the kitchen and good food.
If you are planning on putting together a little shin-dig, perhaps you’ll want to make these cookies! The cookies are soft, billowy bites of chocolate and brown butter, and the frosting is a hit of vanilla buttercream. They are fun to make, and are probably the more sophisticated version of egg decorating. Yum.
Easter Sandwich Cookies
- 1/2 cup butter
- 1/4 cup sugar
- 1/3 cup + 2 tbsp brown sugar
- 1 egg
- 1/3 cup cocoa powder
- 1 1/2 cup flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup butter, room temperature
- 2 1/2 cups powder sugar
- 2 tsp vanilla
- 2 tsp milk
- various food dyes
Melt butter over high heat in a small saucepan. Stir constantly as butter browns. Remove butter right before it burns, just as it appears golden. Let cool in fridge until solid, then remove to warm to room temperature. Beat butter for a minute, then add sugars and egg. Mix dry ingredients together then add to butter mixture. Cookie dough will become extremely thick- don’t add any liquid! Hand mix to fully incorporate everything.
Preheat oven to 350 and grease 1-2 cookie sheets. Drop cookie dough into 1/2 tbsp balls and DON’T flatten. Bake for 12 minutes and remove to cool. Cookies will have flattened out a bit, but retained a fluffy texture and button-like appearance.
As cookies cool, make frosting. Beat butter for a good 2 minutes, until fluffy, then add sugar in half cup portions. Add vanilla and milk as mixture thickens. Divide frosting into three or four dishes, depending on how many colours you want to use. Add 3 drops of food dye to each frosting dish and mix with a spoon.
Pair cookies up to match their sizes, then spread an even layer of frosting on each half. Sandwich cookies together, and cool in fridge to set.