I will be the first to admit that the idea for making fried egg linzer cookies for Easter was not my idea. It came from Flour Bakery + Cafe, but I loved it, and I make Linzer Cookies so often that I thought I would add these to the website. They are fresh, pretty and very spring-like…. and make me feel like having breakfast. Perfect addition to Easter Baskets!
Ingredients
1 cup butter, softened to room temperature
1 cup sugar
1 egg
1 teaspoon lemon extract
2 tablespoons lemon juice
1 teaspoon lemon zest
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup lemon curd
confectioners’ sugar, for dusting
You will also need: an egg-shaped cookie cutter and a small round cookie cutter
Directions
In the mixing bowl of your stand mixer using the paddle attachment, cream together butter, sugar and egg until light and fluffy. Add in lemon juice, lemon zest and lemon extract. Finally, mix in the flour, baking powder and salt until smooth and well combined. Chill in refrigerator 2-3 hours or until firm enough to be rolled.
Preheat over to 400F. Prepare cookie sheets with silpat or parchment paper.
Roll out half of the dough on a well-floured surface to 1/4-inch thickness (be careful to get the surface even, otherwise you will have oddly-browned cookies. Also, do not roll the dough too thin, otherwise you will have hard cookies when they come out of the oven). Cut out an equal number of egg cookies and egg cookies with holes. Repeat this with other half of the dough.
Bake 8-10 minutes or until golden brown at the edges. Cool on wire rack. Once completely cooled, use the lemon curd to sandwich together two cookies to make a dominoes. Repeat until all cookies are used. Dust liberally with confectioners’ sugar.
