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Chocolate Easter Egg Cookies

Purpose: Cooking with children is great on so many levels. It uses many of our senses, not only taste but also smell, touch, and sight.

In addition, it can enhance math, reading and language development. However, perhaps the most important part is that it can be a great bonding experience for both parent and child as long as parents keep one thing in mind: there is a very high likelihood it will not turn out perfect! In fact, if it does turn out perfectly the first time, you need to ask yourself – did I let my child participate enough? Most of all, have fun and let some things slide. Perfection is the enemy of learning!


2 eggs

1 cup sugar (250ml)

1 cup heavy or sour cream *(250ml) (can substitute 1 cup Greek yogurt with 3 tbsp vegetable oil)

1 cup sugar (250ml)

1 tsp lemon extract (5ml)

3 tbsp cocoa (45ml)

2 ½ cups flour (625 ml)

1 ½ tsp baking powder (7 ml)

Method : Beat the eggs slightly and mix cream or yogurt. Add sugar and mix. Add all other ingredients and mix thoroughly with a spoon. Batter should be soft use your hands to mix it at the end. Put a bit of the dough on a board or counter (so batter will not stick) and roll out to about ¼ inch (6 to 7 mm) thick. Cut in egg shape. I used a round cookie cutter and then I patted it into an oblong egg shape. Put on greased cookie sheet (can use parchment paper) and bake at 325* F ( 170* C) for 12 minutes. Cookies should be a bit soft. Once cool, icing and decorate as you wish. If you want to have more of a 3D experience you can even put icing between two cookies and put them together. Enjoy!

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