Windowed Easter egg cookies are achievable by using texture mats and molded edible clay.
I found two ways to give the egg a "window" effect:
- Add a cookie window layer to the base egg-shaped cookie dough and bake it all together.
- Bake a cut-out egg-shaped cookie as usual and then add cut-out edible clay to form a window.
To make a window with the dough, start by molding the base shape with a texture mat.
Press cookie dough onto the texture mat and then roll the dough even with a rolling pin.
Freeze the dough + mat for about 10 minutes.
Carefully peel the dough off the mat and immediately cut out your egg shape
and place on the cookie sheet.
(see photo below)
Next, cut out the egg shape in smooth cookie dough and lay it on top of the textured egg shape.
Cut out an oval at the base of the egg and remove the smooth top layer (the center).
(see photo below)
You'll need to bake these eggs a bit longer to make sure they are done all the way through.
Once they are cool, you can brush metallic dust over the texture surface "inside" the egg.
For these eggs I used Rolkem Gold and Ultra Purple.
For these eggs I used Rolkem Gold and Ultra Purple.
Also, outline and flood the top smooth cookie as shown below.
Once the flood has dried for 30 minutes or more, you can add some type of border to the outer egg.
To make a window with edible clay,
outline and flood the egg-shaped cookie with glaze and allow it to dry overnight.
The next day, press edible clay into a texture mat and roll it evenly with a rolling pin.
Freeze for about 1 hour.
Working quickly (since the clay becomes too soft & sticky when it gets to room temperature)
carefully peel the edible clay from the mat, cut the oval out of the center,
and place the clay cut-out directly over dry glazed egg cookie.
(see photo below)
Add any kind of molded clay embellishment you'd like.
For the eggs below, I used this bow mold and this cameo mold.
For the eggs below, I used this bow mold and this cameo mold.
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