Easter Sandwich Cookies With Lemon Curd

Easter is next month.  A lot of us in the US will celebrate Easter with family gatherings and good food.  We nearly always have a ham dinner with a lot of side dishes and desserts.

Some of the folklore associated with Easter includes colored eggs and the Easter bunny.  This may not be the Easter bunny, but here is a picture of a cute bunny that is occasionally in my yard.

I saw some pretty pastel Easter Linzer cookies with a lemon curd filling on Fancy Flours‘ web site, and I was inspired to bake up some similar cookies.  Except, I used a sugar cookie recipe and homemade lemon curd.

These are pretty cookies with the pastel colored powder sugars and will remind you of Spring.

You can use store bought lemon curd but I really recommend making your own.  I have made the microwave version twice.  It is so easy to make and delicious.  You will want to eat it straight from the jar.

The sandwich cookies are not too sweet with a hint of lemon from the lemon curd,  and the cutout on the top cookie allows the lemon curd filling to peak through.

Microwave Lemon Curd

1 cup granulated sugar
3 large eggs plus 1 egg yolk
1 cup fresh lemon juice
1/2 cup unsalted butter, melted

In a microwave-safe bowl, whisk together the sugar and eggs until smooth.  Stir in the lemon juice and butter.  Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon.  Remove from the microwave, and pour into small clean jars.  Store for up to three weeks in the refrigerator. Makes about 2 cups of lemon curd.  

Easter Sugar Cookies

1 cup butter, softened
3 ounces cream cheese, softened
1 cup granulated sugar
1 egg yolk
3/4  teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda

In a large mixing bowl, beat the butter, cream cheese and sugar until light and fluffy.  Beat in the egg yolk and vanilla extract.  Combine the flour, salt and baking soda and gradually beat into the creamed mixture.  Beat just until the dough comes together.

Shape the dough into a ball.  Wrap in plastic wrap and refrigerate for 1-2 hours or until dough is easy to handle.

On a lightly floured surface, roll out dough to 1/8-inch thickness. Using an egg shaped cookie cutter, cut the dough into an egg shapes.  On half of the cookies, use a tiny bunny cookie cutter to cut out a bunny in the center of half of the whole cookies.  If desired, gather up the bunny scraps and roll out the dough again to create as many cookies as possible or bake them.  *See note.

Place 1 inch apart on baking sheets lined with parchment paper.  Bake at 350°F for 8-10 minutes or until edges begin to brown.  Cool for 2 minutes before removing from pans to wire racks.

Place the cookies with the cutouts on a separate wire rack and lightly dust the tops with the colored powdered sugars.

On the bottom surface of the full cookie, spread with about 1/2 teaspoon of the lemon curd.  Place the cutout cookie on top and gently sandwich them together, trying not to smudge the powdered sugar.

Makes approximately 22 sandwich cookies.

Store cookies up to a week in the refrigerator.

1.  *Bake the mini bunny cutouts for only 3-4 minutes.  Mine got a little too brown.
2.  White powdered sugar can be used in place of the colored sugars.
3. I bought the colored powdered sugars, oval cutters, and mini Easter cutter set from Fancy Flours but I believe the same items are available from Amazon as well.
4.  Lemon curd recipe adapted from allrecipes.











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