Lemon Curd Easter Egg Cookies

For 1 Batch(es)

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.