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–
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