Easter Shortbread Sandwich Cookies
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.
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.
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
Instructions
- 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.
Barbara, do you happen to have a good cream puff and filling recipe? You may have printed one in the past and maybe I missed it. I’m not very good on these computer things, so am still learning. All your recipes sound so good.
Thanks Betty – I wrote an entire cookbook and cream puffs and fillings. It’s for sale on Amazon http://amzn.to/2noR4pf. It’s got so many great tips. It’s well worth the cost and can be downloaded and read on most any computer or device.
Looks so pretty and good too, can’t wait to try them . Love all your recipes
Great Idea for Easter chicks,,,, you are genious…pls can u tell me how to shape chicks its difficult…..
Thanks Asha – I just used a little chick cookie cutter to cut out the chick on the top of the cookie.
Adorable, Barbara!! xo
Oh my!! These are SO adorable mum!! I wish I had time to make these!! Squeaaaaalll xxx
Barbara,
These cookies are so cute. Perfect for Easter.
Annamaria
What adorable cookies! Filling with lemon curd is such a terrific idea!!!
These are too cute!
Barbara, I am in love! These are the sweetest Easter cookies ever! And lemon curd in the middle?! Such a great idea!
These are adorable. 🙂 I love the little lemony yellow chick!
These are tooooooooooooooooo cute. But that wouldn’t stop me from eating them.
I love shortbread cookies.
Too adorable!!!
OOOO
these little treats are exquisite! xx
Absolutely adorable – Barbara – love the lemon flavour in the shortbread and the curd – thanks for sharing.
Hi Barbara, these are soooo cute. I live in a very very humid climate; will the lemon curd soften the cookies or do they have to be eaten immediately? Thanks
Hi! I don’t have much experience with very humid climates, but these cookies are pretty dry, sandy cookie and I don’t think they’d have to be eaten immediately. You could certainly only fill the ones your able to eat immediately and freeze the rest until you’re ready to eat them.
Oh my gosh, those are adorable! I have some mini cookie cutters here-not as cute as those little ducks. You have the COOLEST kitchen gadgety things. 🙂
Thanks Barbara-we love a good sandwich cookie-and lemon-I know we’re really gonna love these.
Thanks Carol! You’re right, it’s probably a little duck. Guess I’m not very good at my baby animals.
Hahaha-neither am I! Duck, chick, whatever bird it is, it’s the sweetest baby animal ever and I’m super jealous of your cookie cutter collection. 🙂
So pretty and tempting! Great cookies.
Cheers,
Rosa
These are so cute! I don’t have a little chicken but I’ve got an out of shape cutter that might look like an egg. I think the oldies will think these are very good. 🙂
It would be a fun Easter treat for the oldies 🙂