These cute little cookies combine delicious shortbread with lemon curd, one of my all-time favorites, to create a springy treat that is perfect for Easter! They even look like little eggs when they’re done. 🙂
- One recipe of lemon curd
- 1 cup butter (I used Earth Balance)
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 2 cups flour (all purpose)
Prepare the lemon curd and transfer it to a covered glass bowl or jars to chill in the refrigerator. Preheat the oven to 350 degrees. Cream the butter and sugar together, then add the vanilla and mix well in a stand mixer or with a hand mixer. Slowly add the flour, combining thoroughly, until a soft dough forms. Scoop the dough into an icing bag with a wide tip, such as the Wilton 8B tip. I used the Wilton decorator, which works perfectly for forming softer dough into pretty shapes. Pipe the dough into small rosettes onto a silicone mat on a cookie sheet. Press a small indent into the middle of each (this is where your lemon curd will go). Bake for 10 minutes. When the cookies are completely cool, fill your icing bag again with the lemon curd this time, using a smaller star or round tip. Squeeze a small amount of lemon curd into the indentation you made on each cookie. Serve immediately or store in the refrigerator in a sealed container.
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