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Ingredients
For 1 Batch(es)
For the Cookies:
- 1 stick, unsalted butter, cold
- 2 cups flour
- 1/3 cup granulated sugar
- 1 teaspoon baking powder
- 2 packets Vanillina powder or 1 teaspoon vanilla extract
- 1 large egg
- zest of 1 lemon
- 2 teaspoons lemon extract
- 1 cup lemon curd: Recipe & Video Link Below
- confectioners sugar to decorate
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Directions
- Yield: 8 cookies using a 4 inch cookie cutter. You can use a smaller cookie cutter for more cookies.
- In a food processor, combine the butter and flour and mix until crumbs form. Turn the dough out onto a floured surface and make a well.
- To the well add the sugar, baking powder, vanilla, egg, lemon zest and the rum.
- Mix with your hands until a dough forms.
- Form the dough into a disk and wrap in plastic wrap. Refrigerate for 1 hour.
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
- Roll the dough out between 2 pieces of parchment paper to about 1/4 inch thickness. Using a 4 inch egg shaped cookie cutter, cut out as many cookies as possible. Re roll any scraps and cut out more cookies. Take half the cookies and cut out a small hole with a round cookie cutter towards the bottom of the egg.
- If the dough becomes too sticky, refrigerate for 10 minutes and roll the dough out again.
- Place the cut out cookies on the parchment lined baking sheet. Bake for 8-10 minutes.
- Cool completely.
- Spread the Lemon Curd (Video & Recipe HERE) over all the cookies without the holes in the middle. Top with the cut out cookies and dust with confectioners sugar.
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