Easter Shortbread Cookies
Ingredients
- For the cookies
- 250 grams Pastry flour
- 50 grams cornstarch
- 1 generous pinch Baking powder
- 120 grams sugar
- 1 pinch salt
- 1 tsp organic Lemon peel
- 1 packet Vanilla sugar
- 1 egg
- 170 grams butter
- Pastry flour (for dusting)
- For filling and garnish
- 150 grams Canned cranberry (from a jar)
- 200 grams powdered sugar
- 3 Tbsps lemon juice
- Food coloring (red, yellow and blue)
- colorful Sugar pearls
Preparation steps
For the cookies: In a bowl, stir the flour with the cornstarch and baking powder. Add the sugar, salt, lemon zest, vanilla sugar, egg and butter, and knead into a smooth dough. Shape the dough into a disk, wrap in plastic wrap and refrigerate for 1 hour.
On a lightly floured surface, roll the dough to 3-4 mm (approximately 1/8 inch) thick. Cut out 4-6 cm (approximately 1 1/2-2 1/4 inch) cookies, like rabbits or chickes. Place on top of parchment-lined baking sheets. Bake in a 200°C (approximately 390°F) oven for 8-12 minutes. Remove the cookies from the oven, remove from the baking sheet and allow to cool completely.
For the filling: Puree the cranberries and place in a pot. Boil until thick. Sandwich the cranberry mixture between 2 cookies of the same shape.
For garnish: In a bowl, stir the powdered sugar with the lemon juice until smooth. Color with desired food coloring. Decorate the cookies with the glaze and pearls.
