Ingredients

2 cups butter, softened
1 cup white sugar
2 tsp Vanilla extract
4 cups all-purpose flour
Lemon curd

Egg cookie cutter:

https://amzn.to/3uAXE2S

Directions

1. In a stand mixer, mix butter and sugar until well combined. Mix in vanilla. Add flour gradually and mix until your dough is formed.

2. Separate dough into 2 flat discs and wrap in plastic wrap. Refrigerate for one hour.

3. Preheat oven to 350 degrees F (180 degrees C).

4. Remove half the dough from the refrigerator and roll with a rolling pin until 1/4" thick. Sprinkle a little flour on your cutting board if the dough sticks. Using your 3” egg cookie cutter make approximately 16 eggs. 

5. Using your 1” round circle cookie cutter, cut out a small circle in the base of half the cookies. This will be the top cookie with the “yolk”. All remaining cookies will be your base. Place cookies on a baking sheet lined with parchment paper and refrigerate for 15 minutes while you prepare the second batch of dough. We are chilling the dough to ensure the cookies keep their shape when placed in the hot oven. Bake for 8-10 minutes on the middle rack until very slightly browned.

6. Remove from oven and let cool. Dust all the egg tops with confectionery sugar and set aside. Add a dollop of lemon curd to the base and place a top on each cookie.