Let’s make easy easter cookies with lemon curd yolks that taste delicious and are absolutely adorable! They are actually shortbread sandwich cookies with a lemon curd filling, making them the easiest homemade Easter treat!
I used a recipe similar to this one but used lemon essential oil to flavor the shortbread dough. I went to three stores in search of a jar of lemon curd and forgot to buy lemons! So rather than going back out, I used lemon essential oil to add the tangy lemon flavor that I wanted to taste in the shortbread. It’s so good and natural. Adding about 20 drops of lemon gave it the perfect zing! You could of course use fresh lemon juice, but using lemon essential oil is a great substitute and it has so many uses!
What exactly is shortbread and where does it get the name?
The original Scottish shortbread or biscuit dates back to the 12th century. Later it can be accredited to Mary, Queen of Scots. It was baked, cut into wedges that resembled petticoats, and flavored with caraway seeds.
Shortbread is made from one part white sugar to two parts butter and three to four parts flour. It does not have any leavening like baking powder or baking soda.
What are the main ingredients
What’s the best butter for shortbread?
I try to find European butter when making shortbread cookies. Since there are very few ingredients in shortbread, you want the best quality. I buy Plugra unless I’m near a TraderJoe’s. Even Bon Appetit agrees that Trader Joe’s butter is as good as the French Stuff!
We made them into sandwich cookies with lemon curd as the fillingPrint
easter cookies with lemon curd yolks
This recipe is similar to the one for twice-baked shortbread, but they are baked only once!
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Total Time: 34 minutes
- Yield: 12 1x
- Category: cookies
- 1 3/4 cup all-purpose flour
- 1/3 cup corn starch
- 1/4 cup white rice flour
- 1 cup unsalted European butter (at room temperature)
- 1/3 cup plus 1 tablespoon sugar
- 1 teaspoon salt
- 20 drops of lemon essential oil (optional)
- powdered sugar for dusting
- Whisk the flour, cornstarch, and rice flour in a medium bowl.
- In the bowl of a stand mixer with the paddle attachment, add the butter, sugar, lemon essential oil, and salt and mix until combined.
- Add the dry ingredients and mix until a rough dough starts to form. Turn out onto a clean work surface and mold into a disc. Wrap and refrigerate for about 30 minutes.
- Roll out the dough between 2 sheets of parchment paper and cut 12 egg shape cookies. Cut a hole using a small round cutter in half of the cookies. You may have to work the dough into a ball again and refrigerate for a few minutes before making all 12 cookies.
- Refrigerate the cut-out cookies for about 30 minutes before baking. This helps prevent spreading in the oven. You want them to hold their egg shape.
- Bake in a 325º oven for 12 minutes, rotate bake another 10-12 minutes.
- Remove from the oven and allow to cool for a few minutes.
- Dust the cookies with the hole with powdered sugar.
- Spread a layer of lemon curd on the remaining half of the cookies and place it on top of the cookie with the lemon curd.
The original recipe is from Bon Appétit and it worked so well for twice-baked that I decided to use it to make this shortbread. I did try the shortbread before it was baked again and it seemed perfect for a traditional shortbread cookie. Sometimes shortbread recipes can be dry and too crumbly, this one is not at all too dry!
Keywords: shortbread, dessert, Easter