LEMON CURD Easter Egg LINZER COOKIES
Makes about 2 to 2-1/2 double cookies (depends on the size of your cookie cutter)
6 TB unsalted butter, room temperature (may need another TB later)
1/2 cup granulated sugar………………………..1/2 tsp. pure vanilla extract
1-3/4 cups all-purpose flour…………………...1/4 tsp. salt
about 1/2 cup lemon curd (for flowers: use good quality raspberry jam)
about 2 TB cream or Italian Sweet cream flavored liquid coffee creamer
powdered sugar for dusting
Preheat oven to 350. Line baking sheets with parchment paper and set aside.
In bowl of electric mixer with paddle attachment, mix together the butter and sugar until just combined. Add the vanilla, flour and salt to the butter/sugar mixture. Mix on low speed until the dough is an even crumble. If it looks too dry, mix in the other TB of butter and 1 TB cream. Beat a minute or so to see if it will come together; if not, then add in the other TB of cream. It should come together fairly well now. I used my rubber scraper to scrape it down the sides & off the paddle and mash it together in the bottom of the mixer bowl. Then turn it out onto your work surface (I use a silpat mat) and form into a flat disc. Wrap in plastic and chill for 30 minutes.
Roll dough 1/4" thick and cut about 2-1/2” eggs and flowers (my egg cutters were smaller than the flowers). With half of the rounds, cut a shape out of the middle with a very small circle cutter (I used the center of my donut cutter for the egg, and a canape cutter for the flower). Put all the cookies on the baking sheet and chill for 15 minutes.
Bake for 12-16 minutes (until the edges just barely begin to brown); let cool to room temperature. Turn the uncut cookies over, so that the bottoms are on top. (You want the flat side UP so that the cut-out cookie will fit flat against it.) Spread lemon curd or raspberry preserves on the flat side of each solid, uncut cookie. Dust the top of the cut-out cookie with powdered sugar and then press the flat sides together, with the lemon curd or raspberry preserves in the middle and the powdered sugar cookie on top.
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