Easter Egg Lemon Curd Cookies
For the Cookies
for the glaze
for the filling
Makes 16 Cookies
In a medium bowl, mix flour and salt. Set aside. In a large mixing bowl, on medium speed, mix together the softened butter and sugar until creamy. On slow, add in the vanilla extract and eggs until combined. Gradually add in the flour/salt mixture by doing a third of the mixture at a time. Mix on slow until the dough just forms a ball. Place dough in an airtight bag and refrigerate for 1-2 hours.
Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
Place the chilled dough onto a smooth and floured work surface. Using a rolling pin, roll out the dough to an even 1/8” slab. With an egg shaped cookie cutter, cut out 32 egg shaped cookies. Place half the cut outs onto one of the lined baking sheets. Using a small round cookie cutter, cut a center circle out of the remaining 16 cookies. Place these cutout cookies on the other lined baking sheet.
Bake the sheet of cookies without the center for 8 minutes and 10 minutes for the solid cookies. Remove them from the oven before the edges to brown.
Transfer the cookies to cooling racks, keeping the solid and the cutout cookies separate. Let cool for about an hour.
Whisk together the powdered sugar with water in a large measuring cup with pour spout. The mixture should be thin enough to pour. Place parchment paper below the cooling rack that has the cookies with the center cut out. Pour the mixture evenly over the cookies and let dry completely.
Spoon about a half tablespoon of Bonne Maman Lemon Curd onto the solid egg-shaped cookies. Top the cookie with the glazed cutout cookie and serve.
Join our newsletter to stay up to date on more delicious recipes and special offers!Subscribe