Easter Cookies With Lemon Curd Yolks
Let’s make Easter egg shortbread cookies with lemon curd yolks that are actually sandwich cookies with a lemon curd filling.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 34 minutes
- Yield: 12 1x
- Category: cookies
- Method: Bake
- Cuisine: Dessert
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 cup cold unsalted butter
- 1/4 cup light brown sugar
- A pinch or two of flaky sea salt
- Lemon zest from one lemon
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
- 1 jar lemon curd
Instructions
- In the bowl of a stand mixer with the paddle attachment (you can also use a hand mixer), cream the butter, sugar, lemon zest, flaky sea salt, and vanilla extract, and mix on medium speed for 3-5 minutes until light and fluffy.
- Slowly add the flour and mix until a rough dough forms. Turn out the dough onto a clean work surface and mold it into a disk. Wrap with plastic wrap and refrigerate for at least 1 hour and up to 2 hours.
- Using a rolling pin, roll out the cookie dough mixture and cut an even amount of egg-shaped cookies using an egg-shaped cookie cutter. Using a small round cookie cutter, cut a hole in half of the cookies. You may have to work the dough into a ball again and chill in the refrigerator for a few minutes before making all the cookies.
- Place the cut-out cookies on a parchment paper-lined baking sheet and refrigerate again for about 30 minutes before baking. This helps prevent spreading in the oven. You want them to hold their egg shape.
- Bake in a 350-degree oven for 12 minutes.
- Remove from the oven and allow them to cool for a few minutes on a wire rack.
- Dust the cookies with the holes in them with powdered sugar.
- Spread a layer of lemon curd on half of the cookies (the ones without the holes in them) and place the cookies with the holes in them on top of the other cookie with the spread of lemon curd. With a small spoon, fill the hole with the lemon curd to resemble an egg yolk.
Notes
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!