Puppy Italian Margaret Cookie
Originating in Italy, Margaret cookies are renowned for their unique twist in flavour. One of their distinctive features is the inclusion of hard-boiled egg yolks as a special ingredient. Don't worry, though - no raw eggs are used in this recipe. The addition of hard-boiled egg yolks may sound unconventional, but they actually contribute to the cookies' richness without imparting any discernible taste of eggs.
Traditionally, Margaret cookies are prepared by rolling the dough into small balls. Then, with a gentle press of the thumb in the center, a charming crackly pattern forms around the edges of each cookie. The texture of these treats is nothing short of divine. They possess a delicate crumbliness that gently dissolves in the mouth, creating an irresistible sensation. Unlike the delicate fragility of German butter cookies, Margaret's Delights offer a sturdier bite, adding to their unique charm. It is no wonder they have become one of my personal favourites.
In addition to their delicious taste, these Margaret cookies are transformed into adorable puppy faces, adding a delightful touch of whimsy to your baking. Imagine the joy on the faces of your loved ones as they bite into these cute puppy-shaped cookies. Whether you're surprising a dog lover or adding a playful element to a special occasion, these adorable treats are sure to bring smiles all around.
Ingredients
50g Butter (room temperature)
40g Icing Sugar
1g Salt (pinch)
50g Cake Flour
45g Corn Flour/Starch
1 Hard-Boiled Egg Yolk (large)
Black candy melts
Edible pink petal dust
Yields approx 25 cookies
Instructions:
Preheat the oven to 160°C (320°F)
Boil a whole egg in water for 15 minutes. Once boiled, remove the shell and discard the egg white, keeping only the egg yolk.
In a mixing bowl, whisk with an electric beater the butter with icing sugar and salt until it becomes pale, smooth, and creamy. Place the hard-boiled egg yolk in a sifter or strainer, and press it through using a spoon. Mix well to combine.
Sift the flour and corn starch into the bowl with the butter mixture. Using a spatula, mix the ingredients together until they form a dough, ensuring that everything is well combined. Finish the cookie dough by hand to form a ball.
Weigh approximately 7g of the cookie dough for each piece and roll it into a ball. Place the dough balls onto a baking tray, and press each one down gently with your thumb.
Using extra cookie dough to create 2 small balls for the ears and 1 small oval-shaped ball for the mouth and use a toothpick to add a dent.
Bake the cookies for approximately 15 minutes. You do not want to burn these! So adjust the time according to your oven.
Cool cookies on a rack.
Finally add the finishing details of the eyes and nose with black candy melts and a bit of blush using pink edible petal dust.
Store them in airtight containers to maintain freshness.
Enjoy your adorable egg yolk cookies!