Ingredients:
- ½ Jar of Bonne Maman Lemon Curd
- 1 Cup Butter, Room Temperature
- ⅔ Cup Granulated Sugar
- 1 Egg
- ½ tsp. Vanilla Extract
- ½ tsp. Almond Extract
- 2 Cups All-Purpose Flour
- ⅔ Cup Almond Flour
- ½ tsp. Salt
- *Powdered Sugar for Dusting
Time: 40 mins (plus chill time)
Yield: 40 cookies
Easter Egg Lemon Curd Cookie Directions:
Using a stand mixer on high with a paddle attachment, whip butter until light and fluffy. Next, cream sugar and butter together on high until sugar is incorporated into butter and has a smooth texture; cream together for 6–7 min on high, scraping down the bowl as needed.
Next, add egg and both extracts and mix until combined thoroughly. In a small bowl, whisk together dry ingredients and add to the stand mixer’s bowl. Turn the mixer to medium-high and beat until dough forms, scraping down sides of the bowl as necessary.
The dough will be soft. Use floured hands to divide dough into two flat disks, lay on a small square of parchment paper, and wrap in plastic wrap. Refrigerate dough disks for at least 3 hours.
On a lightly floured surface, roll out one disk at a time into ⅛ inch thickness. Cut with an egg-shaped cookie cutter and small circle cutter for “yolk side.” Cut equal amounts of rounds with insert and without to create tops and bottoms. Transfer to a parchment-lined baking sheet and return to the refrigerator for another 20 min.
While chilling dough the second time, preheat the oven to 350°F. Bake cutouts with “yolk” for 7–10 min and solid egg-shaped cutouts for 10–12 min and let them cool on the sheet pan for 2 min before transferring to a cooling rack.
Dust the tops of each cut-out round with powdered sugar. Add 1 tsp Lemon Curd to the bottom halves, and place powdered tops on lemon-curd bottoms to form sandwich cookies.
Share