Hard Boiled Egg Cookies: Your Recipe, My Kitchen

Princess Pat, my four year old, came home from preschool last week with a dyed egg.  Her Easter party had been postponed due to an unexpected death in her teacher’s family.  The egg was shown to everyone in the family. Then it was reluctantly placed in the fridge, only to be gotten out at least two or three more times that day.  She cradled it and talked to it.  When I asked her if she wanted to eat it, she looked at me with something akin to horror and said, “No!!”  I tried to explain that the egg was not going to last a long time, that in fact, it may turn a bit stinky if she didn’t make a plan for it.  Then, I remembered a recipe I had seen recently on  Baking and Boys involving hard boiled eggs and cookies.  “How would you like to help Mommy make some cookies out of your egg?”  I asked her.  She can never resist helping in the kitchen.  After she peeled the egg all by herself, she gladly supervised the rest of the cookie making, too.

Hard Boiled Egg Cookies
Because this was a completely new to me kind of cookie, I actually followed the recipe…except that I substituted pecans for the walnuts.   I was a little worried because Katrina said the cookie dough would be crumbly and mine wasn’t.  I also have a really hot oven, so I took another minute off the time.  They turned out just right, though.  The recipe made 8 big, thick cookies.  Princess Pat ate 2 1/2 of them.  I don’t know if it was pride of ownership or what, but she gobbled them up!  My other kids thought they were great, too.  This is a great alternative to Deviled Eggs after dyeing eggs for Easter.
Hard Boiled Egg Cookies

 

Hard Boiled Egg Cookies: Your Recipe, My Kitchen
Author: 
 
Ingredients
  • ½ cup butter
  • 1 cup all purpose flour
  • ½ cup quick oats
  • 4 Tbsp sugar
  • 3 Tbsp brown sugar
  • 1 Tbsp honey
  • ¾ tsp cinnamon
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ tsp vanilla
  • 1 hard boiled egg, chopped
  • ⅓ cup finely chopped pecans
  • ½ cup raisins
Instructions
  1. In a large food processor, pulse flour and butter until crumbly.
  2. Add sugars, honey, salt, soda, cinnamon and vanilla.
  3. Pulse again (here is where my dough became pretty stiff).
  4. Add oats and pulse.
  5. Add the chopped egg and pulse again until combined.
  6. (I could still see a few bits of egg and wondered if that would be a problem, but it wasn’t).
  7. Pour/spoon the dough out into a mixing bowl and work the raisins and nuts into the dough with your hands.
  8. Form it into a symmetrical shape and cut it into 8 equal pieces (the original recipe said 9 pieces, but I am better at halvsies than thirds).
  9. Place on a silpat or parchment lined baking sheet and bake in a 350 degree preheated oven for 12-15 minutes.
  10. Do not over bake!
  11. Let cool on baking sheet then remove to a wire rack.
  12. (The cookies don’t spread much).

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