Skip the eggs this Easter and decorate a treat that you can actually enjoy! Here is how to make Easter Egg cookies using Jacques' Chocolate Chip Cookie Mix:
- Mixing Bowl
- Baking Sheet
- Double Boiler
- Small Piping Bags
- 1 cup of unsalted butter
- 2 eggs
- Jacques' Chocolate Chip Cookie Mix
- 1/2 cup of all purpose baking flour
- food coloring
- Jacques' White Chocolate Baking Discs
Melt butter, making sure it is warm, not hot
Beat two eggs, add to the melted butter and mix. Pour the cookie mix into the egg and butter mixture. With a spatula, mix until incorporated.
Form into a ball and chill in the refrigerator for 2 hours or until firm.
Remove from the fridge and roll out dough on a flat floured surface. Use egg-shaped cookie dough cutter and place on a non-stick cookie sheet.
Bake in a preheated oven at 375 degrees for 13 minutes until edges are golden brown. Let cookies cool down on the baking sheet.
While cookies are cooling
Temper 1 cup of white chocolate baking discs using a double boiler method. Divide into three sections once melted, placing chocolate in three separate containers.
Put 1-2 drops of food coloring into 1 of the divided sections. Mix until coloring has completely dissolved and replicated the process with different colors on the remaining two sections. Put each colored white chocolate section into a small piping bag and place in a warm water bath. (DO NOT CUT THE PIPING BAG JUST YET)
Temper another cup of white chocolate baking discs using the double boiler method. Remove the melted chocolate from the boiler and let it sit for 30 seconds on a cool surface.
Once cooled, dip half of the cooled cookies into the white chocolate. Place cookies on a cooling rack allowing the chocolate to harden on top.
Once cookies are cooled, remove colored melted chocolate from the water bath and cut the tips of the piping bags. Decorate cookies as desired