Easter Lemon Linzer Cookies
Tender almond-scented shortbread filled with bright lemon curd, these cookies are the perfect festive treat for spring.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Gives the shortbread a rich, melt-in-your-mouth texture.
- 2/3 cup granulated sugar Balances the lemon brightness.
- 1 large egg yolk Binds and adds silkiness.
- 1 teaspoon pure vanilla extract Rounds the flavors.
- 1 tablespoon lemon zest Bright, fragrant, and essential.
- 2 cups all-purpose flour The cookie base; for a nuttier taste, substitute 1/2 cup with almond flour.
- 1/2 cup finely ground almonds Classic Linzer flavor; swap for hazelnuts for a twist.
- 1/4 teaspoon salt Enhances the sweet and tart notes.
Filling
- 3/4 cup lemon curd Store-bought or homemade; the jewel-like filling.
- Powdered sugar for dusting Adds a picture-perfect finish.
Instructions
Preparation
- In a large bowl, beat softened butter with granulated sugar until light and fluffy — about 3 minutes.
- Mix in the egg yolk, vanilla, and lemon zest until smooth and glossy.
- In a separate bowl, stir together flour, ground almonds, and salt. Slowly add to the butter mixture, mixing until a soft dough forms.
- Shape the dough into two disks, wrap in plastic, and chill for at least 30 minutes.
Baking
- Preheat oven to 350°F (175°C).
- On a lightly floured surface, roll one disk to 1/8-inch thickness. Cut out rounds with a cookie cutter; use a smaller cutter to create the classic Linzer “window” in half of the rounds.
- Place cookies on a parchment-lined tray and bake for 8–10 minutes until the edges are just turning golden.
Assembly
- Once cooled, dust the solid halves lightly with powdered sugar.
- Spoon a teaspoon of lemon curd onto each base, then top with the windowed cookie. Press gently to sandwich.
- Dust the tops lightly with more powdered sugar and let the lemon curd set for 10–15 minutes before serving.
Notes
For a lighter, healthier option, use less sugar in the dough and try a sugar-free lemon curd alternative. Make ahead: Bake cookies up to 2 days in advance, store in an airtight container. Fill with lemon curd the day of serving for the freshest texture.