Easter Egg Lemon Curd Cookies
Easter
Easy
Lemon Curd
Spreads
40
3.5 hours
Steps
- 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.
