Easter Lemon Linzer cookies
Delightful shortbread cookies filled with bright lemon curd or jam, perfect for spring celebrations and family gatherings.
Ingredients
For the Dough
- 1 cup unsalted butter, softened gives that silky, rich texture.
- 2/3 cup granulated sugar adds sweetness and structure.
- 1 large egg yolk keeps the dough tender.
- 1 tsp pure vanilla extract rounds the flavors.
- 2 tbsp finely grated lemon zest bright, aromatic citrus.
- 2 cups all-purpose flour the cookie’s base.
- 1 cup almond flour or finely ground almonds essential for that Linzer nutty crumb.
- 1/4 tsp salt balances the sweetness.
For the Filling
- 1/2 cup lemon curd or your favorite jam filling for the sandwich.
- Confectioners’ sugar, for dusting the final snow-like finish.
Instructions
Preparation
- Cream the butter and sugar in a large bowl until light and fluffy.
- Beat in the egg yolk, vanilla, and lemon zest until smooth.
- Whisk together all-purpose flour, almond flour, and salt in a separate bowl.
- Gradually mix dry ingredients into the butter mixture until it just comes together.
- Flatten dough into a disk, wrap in plastic, and chill for at least 30 minutes.
Baking
- Roll the chilled dough to a 1/8-inch thickness, cut rounds, and cut small shapes in half of the rounds.
- Bake on a lined baking sheet for 10-12 minutes until edges are lightly golden.
- Let cool fully.
Assembly
- Spoon a scant teaspoon of lemon curd or jam onto solid cookies and top with cutout cookies.
- Dust generously with confectioners’ sugar before serving.
Notes
Chill the dough twice to keep the shapes crisp. Use a small offset spatula to lift delicate cutouts to the baking sheet.