They were totally tasty and very much in the spirit of the holiday. Gather your children and decide on new shapes or ideas for your family gatherings. I am sure easter eggs or bunny ear cutouts would look cute too!
Ingredients:
- 3 sticks unsalted butter, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 ½ cups all-purpose flour
- 1 teaspoon lemon zest
- 1 pinch kosher salt
- ¾ cup raspberry preserves
Preparation:
1. Preheat oven to 350ºF. Line two baking sheets with parchment paper or Silpat.
2. Sift together flour and salt in a bowl and set aside.
3. In a mix cream the butter and sugar until totally combined. Then, add the vanilla and lemon zest, mix again. With the mixer on low, add in the flour/salt mixture until the dough comes together. Do not overbeat. Wrap in plastic and chill for 30 minutes.
4. Place the dough on a floured surface and roll out until ¼ inch thick. Cut out rounds in a 3 inch round cookie cutter. With ½ of the rounds, cut out a smaller shape – like an easter bunny or similar. Use extra dough to form a few more cookies. Place all cookies on the cookies sheets and bake for 20-25 minutes.
5. Allow cookies to cool to room temperature. Then, spread raspberry preserves on the bottom cookie and place the cut-out cookie on top. Dust the top of cookies with confectioners’ sugar.
