LEMON CURD
EGG COOKIES
ACTIVE 1 HR. ✦ TOTAL 1 HR. 30 MIN.
(PLUS COOLING) ✦ MAKES 2 DOZEN
SANDWICH COOKIES
1
(opposite page)
1
12-in. egg cookie cutter
1½-in. round cookie cutter
½
at room temp
2 cups sugar
1tsp pure vanilla extract
Pinch salt
1 11- to 12-oz jar lemon curd
Confectioners’ sugar, for dusting(^1) Prepare cookie dough, adding
lemon zest to butter and sugar. Use
floured egg cutter to cut out eggs.
Use round cutter to cut out centers
of half of eggs. Bake and cool as
directed.
(^2) Meanwhile, prepare buttercream:
Using an electric mixer, beat butter
and sugar until stiff peaks form, about
2 minutes. Add vanilla and salt and
mix to combine.
(^3) Working 1 at a time, spread
all of cookies without holes with
buttercream (about 2 tsp each).
1batch Basic Sugar
Cookie dough
(opposite page)
Bunny cookie
cutters
4 cups Royal Icing
(opposite page)
Yellow, blue, and
pink food coloring
White nonpareils,
for tails
Black nonpareils,
for eyes
1
(^2) Divide icing among 9 bowls and tint to
desired shades of pink, purple, and yellow. Loosen
icing with a few drops of water to flooding
consistency and transfer to piping bags. When
ready to use, cut a small corner off tip of bag
and outline, then immediately flood cookies.
(^3) While still wet, add a cluster of white
nonpareils for each bunny tail and single
black nonpareils for eyes. Use a different color
of icing to mark bunny ears.
COVER RECIPE
EASTER EGG
COOKIE
ACTIVE 1 HR.
TOTAL 1 HR. 30 MIN.
SERVES 24
1 batch Basic Sugar Cookie dough
(opposite page)
to prepared baking sheet, and
chill until firm. Reroll and cut scraps.
2 Heat oven to 350°F and bake
cookies, rotating pans halfway
through, until cookies are light golden
brown around edges, 7 to 9 minutes
for mini cookies and 14 to 16 minutes
for egg cookies. Let cool completely.
(^3) To decorate egg: Prepare
Buttercream Frosting. Transfer
1½ cups to a piping bag fitted with
large round tip. Transfer 1 cookie
layer to a serving platter and pipe
rounds all over egg. Top with
second egg layer and refrigerate
until set, at least 20 minutes.
(^4) Meanwhile, tint remaining
Buttercream Frosting two different
shades of pink. Transfer to piping
bags fitted with open star and star
tips. Pipe rosettes and stars all over
cake, then refrigerate until firm,
at least 45 minutes and up to 2 days.
(^5) Prepare Royal Icing and tint
half yellow and half purple, then
use to decorate butterfly and chick
cookies, adding a black nonpareil
for the chick eye; let set. When ready
to serve, top cake with cookies.