Lemon Easter “Egg” Cookies

Happy weekend everyone!

After an other taste of spring weather craziness, we are hopefully done with snow until next winter! I am really looking forward to warmer temperatures and some more spring flowers blooming in our garden, for now only crocuses are blooming.

I found these fun “egg” cookies on the chefkoch.de website and just had to give it a try!!

These are so cute:) I really like the lemon curd filling that I found on texanerin.com, it is so refreshing! You could also fill these with apricot jelly.

My kids are maybe a little to old now for Easter egg hunt and such, but we are never to old for some little treats;)

Makes about 5 big and 10 small cookies, depending on the size of your cookie cutters.

Lemon Easter Egg Cookies

150 g butter, soft
1 tsp organic lemon zest
1 tsp vanilla sugar
75 g icing sugar
1 tbsp milk
150 g unbleached all-purpose flour
75 g cornstarch

-Whisk together butter, sugar, vanilla sugar and lemon zest. Add flour, cornstarch, milk. Refrigerate for 30 minutes.

Lemon Curd (Paleo)

3 eggs
1/4 cup honey
zest of 2 lemons
1/4 cup refined coconut oil or unsalted butter
1/3 cup+1 tbsp freshly squeezed lemon juice

-Mix together eggs, honey and lemon zest in a medium saucepan. Heat over medium-low heat stirring constantly until it thickens, about 5-10 minutes.

-Strain and let cool completely. Store in airtight container (I used a mason jar) in the fridge for up to 1 week.

-Line a baking sheet with parchment paper.

-Roll out the dough 2-3 mm thick, they will rise a bit. Cut out a even amount of egg shape cookies. I had one left over which I baked just like that and then was gobbled up by my daughter for “testing” of course:) Half of the cookies need a small hole, you can do that by taking a small circle cookie cutter or the round part of a piping tip.

-Bake in a 200C/390F preheated oven for about 11 minutes or light brown. Let cool completely.

-Spread lemon curd on half of the cookies. Dust the cookies with the hole with icing sugar or a cookie icing (lemon juice and icing sugar mixed together). Place two cookies together. Store in fridge.

–I used 1/4 cup honey for the dough instead the icing sugar–