Description
Delicate sandwich cookies filled with lemon curd and dusted with powdered sugar, perfect for Easter celebrations.
Ingredients
Scale
- 1 cup (227 g) unsalted butter, room temperature
- 2/3 cup (135 g) granulated sugar
- 1 large egg, room temperature (or flax egg for vegan)
- 1 teaspoon pure vanilla extract
- 2 cups (240 g) all-purpose flour
- 1/2 cup almond flour
- 1/4 teaspoon salt
- 1 tablespoon finely grated lemon zest
- 1/3 cup lemon curd
- Powdered sugar, for dusting
Instructions
- Cream the butter and sugar: In a bowl, beat the butter and granulated sugar until light and fluffy. Add the egg and vanilla, mixing until glossy.
- Add zest and dry ingredients: Stir in lemon zest. In another bowl, whisk together all-purpose flour, almond flour, and salt. Gradually blend dry ingredients into the butter mixture until a soft dough forms.
- Chill the dough: Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Roll and cut: Preheat oven to 350°F (175°C). On a lightly floured surface, roll dough to 1/8-inch thickness. Cut circles with a cookie cutter; on half the cookies, use a smaller cutter to create the Linzer window.
- Bake: Bake for 8 to 10 minutes until edges are set and the bottoms are pale golden. Let cool completely on a rack.
- Fill and finish: Dust the whole cookies generously with powdered sugar, then spread a thin layer of lemon curd on the solid cookies. Sandwich with the windowed tops.
Notes
For a gluten-free version, use a 1:1 flour blend. You can substitute lemon curd with raspberry jam for a fruity twist.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Easter cookies, lemon cookies, Linzer cookies, spring desserts