Daisy Cookies filled with Lemon Curd
These daisy cookies filled with lemon curd are soft and delicate. They melt in your mouth when you bite into them. The tanginess and flavor of the lemon combine perfectly with the sweetness of the cookies. They are the perfect gift for guests or someone special!
Servings: 20 sandwich cookies
Ingredients
- 1 Batch of lemon curd see recipe below
- 220 g Unsalted butter soft
- 200 g Granulated sugar
- zest of 1 Lemon
- 2 Eggs
- 1 tsp Baking powder
- 360 g All purpose flour
- 1 pinch of salt
- 2 tbsp icing sugar for dusting
Instructions
- Prepare a batch of lemon curd and chill overnight or for at least 4 hours.
- In a bowl place the sugar and lemon zest. Rub with your hands until you have moist lemon-scented sugar.
- Beat the sugar together with the butter, until light and fluffy. Use a stand mixer with a paddle attachment or a handheld mixer.
- Add the eggs one at a time, mixing well between each addition.
- Add the flour, baking powder, and salt. Continue mixing until combined. Transfer to the counter and form a bun without kneading. Separate in two.
- Roll each bun between two pieces of parchment paper, or between a Silpat and a parchment, to a ¼ inch thickness. Place the rolled dough on a tray and freeze for 10 minutes.
- Cut the cookies with a flower cookie cutter (I used a 7 cm one) and place them on trays lined with parchment paper or buttered.
- Remove the center of half the cookies with a round cutter (I used a 2 cm one). Don't forget you only need to remove the center on half of the cookies!
- Bake in a preheated oven at 360°F (180°C) for 10-12 minutes, until the base of the cookies are lightly golden. Let cool before filling.
- Dust the top cookies with icing sugar.
- Place the lemon curd in a piping bag and place it in the center of the bottom cookies. Just make a big blob in the center of the cookie.
- Place the lids being careful not to touch the icing sugar. Keep them in the fridge for up to a week.
