Easter cookies

First, process flour, potato starch and powdered sugar in a food processor for a few seconds until combined. If you don’t have a food processor, you can use a pastry board or do it by hand on a work surface.

Add cold butter and mix until mixture becomes crumbly and resembles coarse meal.

Now, add the eggs, salt, vanilla extract and mix everything until the dough starts to clump together. Take a piece of dough, about 1/4, and stir in the bitter cocoa, mixing well. Shape into a ball.

Wrap with plastic wrap and refridgerate for at least 1/2 hour: this step is essential because resting allows time for the gluten in the dough to relax.

Tip: if you don’t want to use the dough right away, you can refrigerate it for up to 6 days, or freeze it for up to a month and then thaw overnight in the fridge.

Preheat the oven to 350°F (180°C).

Remove the dough from the fridge and let it sit at room temperature for 5 – 10 minutes. On a lightly floured surface, use a rolling pin to roll the dough out until it is ¼-inch thick.

At this point, cut the cookies with the molds. I used these in the shape of a flower and these in the shape of an egg, a chick (to make the chick I used shortcrust pastry mixed with a few drops of yellow coloring) and bell shaped (to make them I used cocoa shortcrust pastry). Of course, you can use whatever shapes you like.

Cut the shortcrust pastry with the egg-shaped cookie cutter and with a small round cutter remove the center only to half the biscuits.

Do the same with the flower-shaped ones. Here they are.

Arrange the biscuits on a baking sheet lined with parchment paper and bake them in a preheated oven for about 10 – 15 minutes., until golden.

Remove from the oven and let them cool.

Here they are. Easter cookies are ready.

Enjoy!

Happy Easter!