{"id":5698,"date":"2017-04-14T17:59:21","date_gmt":"2017-04-15T00:59:21","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=5698"},"modified":"2017-06-01T17:10:46","modified_gmt":"2017-06-02T00:10:46","slug":"deviled-cookies","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=5698","title":{"rendered":"Deviled Cookies"},"content":{"rendered":"

\"\"If you’ve been following my blog, you might remember the Deviled Cakes<\/a> I made a few years ago. They’re still one of my very favorite creations, but unfortunately the egg shaped baking pan is impossible to find now. So I decided to try the same idea with easy shortbread cookie dough.<\/p>\n

Finding plastic eggs that open horizontally wasn’t that easy either, but they’re out there!\"\"<\/p>\n

It wasn’t quite as I envisioned. I had hoped the shortbread dough would be strong enough to hold its shape in the oven with a hole in the middle for jam or ganache.<\/p>\n

It wasn’t.<\/p>\n

However, I filled that hole with a solid chocolate egg and baked it flat-side down, and\u2014voil\u00e0! The chocolate egg\u00a0supported the cookie dough and added a fun surprise center. Sweet!<\/p>\n

A little white chocolate was spread smoothly on the cookie and\u00a0topped with yolk-colored buttercream and red sugar sprinkles.<\/p>\n

I’m getting this post in just under the wire, with two days until Easter. It was sort of an impromptu decision, which translates\u00a0into: “I didn’t feel like cleaning house today”. This was much more important, right? If you don’t have time to make them this Easter, they’d be cute for a spring tea or luncheon, too.<\/p>\n

\t\n
Deviled Cookies<\/div>\n
<\/div>\n
Author: The Rowdy Baker<\/span><\/div>\n
Makes 24<\/div>\n
\n
Ingredients<\/div>\n
    \n
  • COOKIES:<\/li>\n
  • 1 cup (2 sticks) butter, softened<\/li>\n
  • 1 cup powdered sugar<\/li>\n
  • 1 egg yolk<\/li>\n
  • 1 teaspoon milk<\/li>\n
  • 2 cups flour<\/li>\n
  • 1\/4 teaspoon salt (if using unsalted butter, increase to 1\/2 teaspoon)<\/li>\n
  • 1\/2 cup cornstarch<\/li>\n
  • 24 small solid chocolate eggs<\/li>\n
  • BUTTERCREAM ICING:<\/li>\n
  • 1\/2 cup butter, softened<\/li>\n
  • 3 1\/2 cups powdered sugar<\/li>\n
  • 1\/4 cup heavy cream<\/li>\n
  • 1\/2 teaspoon vanilla<\/li>\n
  • food coloring<\/li>\n
  • *****<\/li>\n
  • You will also need:<\/li>\n
  • Plastic eggs that open horizontally<\/li>\n
  • White chocolate candy melts – about 1 cup<\/li>\n
  • Red sugar<\/li>\n<\/ul>\n<\/div>\n
    \n
    Instructions<\/div>\n
    \n
      \n
    1. COOKIES:<\/li>\n
    2. In a large bowl, combine butter and powdered sugar. Beat until light and fluffy.<\/li>\n
    3. Add egg yolk and milk, and blend well. (If using a stand mixer, you may want to switch to the dough hook at this point.)<\/li>\n
    4. Add the flour, salt, and cornstarch and mix until it turns into a smooth, stiff dough. At first it will seem very crumbly, but it should come together. If it doesn’t, add a little milk, a few drops at a time.<\/li>\n
    5. Chill dough for 1 hour.<\/li>\n
    6. Heat oven to 350 F. Cover baking sheet with silpat or parchment.<\/li>\n
    7. Lightly grease or spray the inside of one egg half and dip in flour. (The grease will help the flour stick.)<\/li>\n
    8. Press chilled dough firmly into egg, level with the top.<\/li>\n
    9. Press one unwrapped chocolate egg into widest half of the egg as deep as possible. Using your hand or a knife, level the dough in the egg. It’s okay if a little chocolate is showing.<\/li>\n
    10. Squeeze the sides and ends gently to release the egg flat side down onto prepared baking sheet. Repeat, placing eggs at least 1 inch apart.<\/li>\n
    11. Bake 14-15 minutes, or until the flat side is beginning to turn light golden brown. Allow to cool on the baking sheet on a rack. (If you need to use the pan for the remaining eggs, slide silpat or parchment onto the rack.)<\/li>\n
    12. Once eggs are cool, melt white chocolate in the microwave at 15 second increments, stirring often, or in a small pan on lowest heat. Use a knife or offset spatula to spread melted chocolate smoothly on each egg. Run your finger around the top edge for a clean look.<\/li>\n
    13. Make buttercream: Beat soft butter until creamy. Slowly add powdered sugar (and a little of the cream if it’s too thick to mix), beating well. Add vanilla and remaining cream and beat well until fluffy. Add food coloring. I used mostly yellow, with just a tiny amount of green and orange to achieve an egg yolk color.<\/li>\n
    14. Pipe buttercream onto each cookie and sprinkle with red sugar.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
      <\/div>\n
      3.5.3226<\/div>\n<\/div>\n
      \"\"

      Solid chocolate egg ready to be pressed firmly into the dough.<\/p><\/div>\n

      \"\"

      Lay flat to bake. (I used a Silpat, but parchment works too.)<\/p><\/div>\n

      \"\"

      Baked. I flipped them over so you can see their underbellies.<\/p><\/div>\n

      \"\"

      Spread melted white chocolate on the flat side.<\/p><\/div>\n

      Sigh. I didn’t get a photo of piping the buttercream. You’ve got this, right?<\/p>\n

      \"\"
      \n