Egg Biscuit Cookies Recipes

GREEK EGG BISCUITS

Steps:

• In large mixing bowl, beat butter until light and fluffy. Add the sugar and beat for 10 minutes on medium speed. Add four of the eggs, one at a time, and beat well after each addition. Beat in the vanilla. Combine the flour, baking powder, and salt in a separate bowl. Add to the butter mixture and stir to form soft, cohesive dough. Add flour if dough is too soft to handle easily.
• Preheat oven to 350 degrees F. Grease cookie sheets
• Lightly flour a work surface. Break off 1 inch lumps of dough and roll on floured surface into ropes about 7 inches long and 1/4 inch in diameter. Cross the ends and twirl dough in a loop in the opposite direction, forming a braid. Place on cookie sheets about 1 inch apart.
• Beat remaining egg. Brush onto braids for glaze and sprinkle with sesame seeds. Bake 20 to 25 minutes. Let cool on cookie sheets for 10 minutes, then remove to racks to cool completely.

EGG COOKIES / EGG BISCUITS

Steps:

• Beat eggs together with sugar, vanilla and salt until fluffy and creamy.
• Add flour to the egg-sugar mixture to make an airy, thick batter.
• Use a piping bag (with a round, approx. Ø 8 mm nozzle) or two teaspoons to pipe small mounds onto a baking sheet lined with baking paper, leaving enough space between the mounds. The sponge dough will spread a little, so that the heaps turn into small round circles.
• Bake the egg cookies in a preheated oven at 180 °C for about 10 minutes. Remove them from the tray and let them cool.

EGG BISCUIT COOKIES

Steps:

• Mix all ingredients together.
• Shape into 1" balls and bake on greased cookie sheets.
• Oven temperature 375 degrees for 8 to 12 minutes until golden brown.
• Glaze: Mix confectionary sugar with enough water or milk to make a glaze consistency.
• Dip the top of each cooled cookie into glaze and set on rack to dry.
• Add candy shots while glaze is still wet.

HOLIDAY GIFTING RICOTTA EGG BISCUITS

Steps:

• 1. Cream butter and sugar. Mix until creamy.
• 2. Add eggs, one at a time, mixing well after each addition.
• 3. Add ricotta cheese and extract. Mix well.
• 4. Add flour, baking soda, and baking powder gradually.
• 5. After well incorporated I find that if you refrigerate the dough about 30 minutes, covered so as not to dry out, the dough is then easier to handle. Drop by rounded teaspoonfuls or roll into small balls onto an ungreased parchment paper-lined cookie sheet.
• 6. Bake at 350 degrees for 12-15 minutes.
• 7. Cool on a wire rack.
• 8. For the icing: Combine confectioners' sugar, 3-4 tablespoons of milk, and vanilla or another extract (you could also add food coloring if you want colored icing). I also add about a tablespoon of meringue powder to the icing although my mother never did. I find it helps dry the icing quicker.
• 9. Ice cookies and top with colored sprinkles.

EGG FREE COOKIES :)

Steps:

• Preheat the oven to 180°C ,350°F or gas mark 4.
• Cream the butter and sugar together(with a wooden spoon) in a large bowl until light, fluffy and golden.
• Stir everything together (vanilla, flour, baking powder and chocolate chips or oreos, add the water and the Coco powder) to make the yummy dough.
• Sprinkle some flour onto a surface and the dough. Roll out the dough and with cookie cutters cut out the shapes and lay them out onto greased, lined baking sheets. Spacing them well apart.
• Bake for about 12 minutes or until golden brown.
• Leave on the baking sheets for 5 minutes, then transfer to a wire rack to cool.
• Store in an airtight tin for up to 2-3 weeks.

EGG YOLK COOKIES

Steps:

• Cream butter and sugar until fluffy.
• Separately, beat egg yolks and add extracts and salt.
• Add beaten egg yolk mixture to creamed butter and sugar.
• Blend well.
• In a separate bowl, whisk together dry ingredients (flour, baking soda and cream of tartar).
• Add dry ingredients to creamed butter, sugar and egg mixture, mixing until well blended.
• Form into balls about the size of a walnut.
• Roll balls in sugar, place on greased cookie sheet or parchment lined cookie sheet, and slightly flatten.
• Bake at 350 degrees F for 8 to 10 minutes, depending on desired softness/crispness.

ANGINETTI (ITALIAN EGG BISCUITS) RECIPE - (4/5)

Steps:

• Sift together the flour baking powder and salt onto a piece of wax paper. In a large mixing bowl beat together the sugar and the shortening until light and fluffy. Beat in the eggs one at a time until blended. Beat in the milk and the lemon juice, occasionally scraping the sides of the bowl. Holding on to the wax paper like a funnel, add the dry ingredients into the mixer. Mix until well blended. The dough should be soft and sticky. Cover the bowl with plastic wrap. Chill at least 2 hours or overnight. Preheat the oven to 350 F. Line two large baking sheets with parchment. Spray lightly with cooking spray. Using a medium scoop, about 2 tablespoons, place dough on baking sheet about an inch apart from each other. Bake 12 minutes. These should not brown. Let cookies rest 5 minutes in the pan. Transfer to rack to cool completely. To make the glaze, combine the confectioner's sugar and lemon juice in a small bowl. Stir in water 1 teaspoon at a time until glaze has the consistency of heavy cream. Dip the top of the cookies into the glaze. Sprinkle with jimmies (sprinkles) if desired. Place on rack to dry. Store in air tight container or fridge.

LEMON EGG BISCUITS

Steps:

• 1. Measure flour into a large bowl, making a well in the center; Add all ingredients into the well. Mix until smooth. (batter will be sticky; add a little milk until you have the correct consistency and all incorporated).
• 2. Flour hands and roll into small balls.
• 3. Place on lightly greased cookie sheet approximately 1/2-inch apart.
• 4. Bake at 325 degrees for 12-15 minutes.
• 5. Cool thouroughly on wire racks and frost. You may sprinkle sugared candy on top, if you wish.