Spring Easter Egg Lemon Cookie Sandwich

This is a fun lemon cookie sandwich for Easter for a different take on using an egg cookie cutter.  It has the right balance of sweet and tartness from the lemon pie filling.  It takes a little longer to make since the dough is soft to handle and needs refrigeration but definitely worth the time for a springtime cookie sandwich.

Ingredients

  • Lemon pie filling (6 ½ oz)
  • 1 C butter, room temperature
  • 2/3 C sugar
  • 1 egg
  • ½ t vanilla extract
  • ½ t almond extract
  • 2 2/3 C flour
  • ½ t salt
  • Powder sugar for dusting

Directions

  1. Cream butter with paddle attachment until light and fluffy, about 2-3 minutes.
  2. Add sugar and mix on high until it's combined about 7 minutes, scraping sides down as needed.
  3. Divide the soft dough into 2 disks, I weighed it :-)
  4. Wrap tightly in plastic wrap and refrigerate for several hours.  I let it rest overnight.
  5. Roll out 1 disk use an egg cutter and a small circular cutter for the 'yoke' and place on silicone lined cookie sheet, about 21 of each on 2 cookie sheets to bake separately.
  6. Do the same with the 2nd disk to create the bottoms of the 'yoke' cookie.
  7. Refrigerate cut cookies about 20 minutes to firm the soft dough.
  8. Bake at 350 F - the yoke hole cookie about 10 minutes.
  9. Bake the solid cookie about 12 minutes.
  10. Match the top yoke cookie with the solid bottom and dust the yoke with powder sugar.
  11. Add about 1 t of lemon filling on the solid cookie where the 'yoke' will be, use the powder sugar as a guide when lifting the 'yoke' cookie and press it allowing it to ooze like an egg yoke.
  12. To share with tennis friends after a competitive match, I place each cookie in a cupcake wrapper and serve in a Japanese Lacquerware box since it fits in my wheeled cooler perfectly.  I know it's supposed to be used for special occasions, but it's too pretty, functional and durable to NOT use.