The excerpted recipe by
Sweet-tart cookies with buttercream sandwiched inside make the perfect Easter treat. Edible arts and crafts project, anyone?
1 batch Basic Sugar Cookie dough
1 tbsp. finely grated lemon zest
1 2-inch egg cookie cutter
1 ½-in. round cookie cutter
1/2 c. (1 stick) unsalted butter, at room temp
2 c. confectioners’ sugar, plus more for dusting
1 tsp. pure vanilla extract
1 11- to 12-ounce jar lemon curd
- Prepare cookie dough, adding lemon zest to butter and sugar. Use a floured egg cutter to cut out eggs. Use a round cutter to cut out centers of half of the eggs. Bake and cool as directed.
- Meanwhile, prepare buttercream: Using an electric mixer, beat butter and confectioners’ sugar until stiff peaks form, about 2 minutes. Add vanilla and salt and mix to combine.
- Working 1 at a time, spread all of the cookies without holes with buttercream (about 2 tsp each). Top with cookies with hole cutouts. Fill each hole with lemon curd (about 1 tsp). Dust with additional sugar, if desired.
EDITED FOR ILSTV