Easter Shortbread Sandwich Cookies

Lemon Easter Shortbread Sandwich Cookies with a Lemon Curd Filling.

A sandy lemon shortbread cookie with a tart lemon curd filling in a fun Easter egg shape with a cute little chick cut out.

My daughter loved my St. Patrick’s Day Pistachio Key Lime Shortbread Cookies so much I decided to make a lemon version for Easter.

Making Lemon Easter Shortbread Sandwich Cookies with a Lemon Curd Filling.

When I did a search for some decoration inspiration, I stumbled on Sophistimom’s White Chocolate Dipped Easter Egg Sandwich cookies. They were so cute, I decided to use my shortbread recipe to make lemon Easter Shortbread Sandwich Cookies.

I bought the lemon curd at the grocery store, but you could also make it at home. I love this lemon curd recipe.

Lemon Easter Shortbread Sandwich Cookies with a Tart Lemon Curd Filling.

You need a mini chick cookie cutter to cut out the middle. I bought a Wilton Easter 6 pc Mini Metal Cookie Cutter Set at Zurchers. The set has other cute Easter shapes and it would be fun to change up the shapes and even use different colored jellies.

I rerolled the little chick cut outs to make more sandwich cookies, but it would be fun to bake them too. You’ve have adorable little bite size chicks that you could ice with a tart lemon glaze. I’ll have to give that a try next time.

Easter Shortbread Sandwich Cookies

Ingredients:

  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup powdered sugar, plus more for dusting
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 cup lemon curd

Directions:

In a small bowl, sift together flour, cornstarch and salt and set aside.

In a large mixing bowl, beat butter and powdered sugar until light and fluffy. Mix in vanilla and lemon zest. Gradually mix in the dry ingredients until well blended. Shape the dough in to a flat disk. Wrap in plastic wrap and refrigerate one hour.

Preheat oven to 350°

On a lightly floured surface, roll out the dough to 1/8 inch thick. Cut the dough in to an egg shape. On half of the cookies, use a tiny chick cookie cutter to cut out a chick in the center of the egg. Gather up the scraps and roll out the dough again to create as many cookies as possible.

Place the cookies 1 inch apart on ungreased cookie sheets or cookie sheets lined with parchment paper. Bake until lightly browned on the bottom about 8-10 minutes. Don’t over bake. Cool for 5 minutes on the cookie sheet and then remove to a wire rack to cool.

When cookies are cool, spread the lemon curd on the bottoms of the solid cookies and top with a chick cookie. Dust the tops with powdered sugar.