If you are celebrating Easter with friends or family, you might like to try baking these Lemon Curd Egg Cookies. A favourite recipe suggested by Newsletter Club member Maddie, they will be the perfect treat for any festive gathering. For those of you who prefer to watch an instructional video, we have included an easy-to-follow recipe from Fizz and Buzz.

MADDIE'S RECIPE

Ingredients
1 batch of dough for basic sugar cookies
1 tbsp. finely grated lemon zest
1 2-inch egg cookie cutter
1 ½-in. round cookie cutter
1/2 cup (1 stick) unsalted butter, at room temp
2 cups icing sugar, plus more for dusting
1 tsp. pure vanilla extract
Pinch salt
1 11- to 12-ounce jar lemon curd

Method
STEP 1
Prepare cookie dough as per linked recipe, adding lemon zest to butter and sugar. Use floured egg cutter to cut out eggs. Use round cutter to cut out centers of half of eggs. Bake and cool as directed. 

STEP 2
Meanwhile, prepare buttercream: Using an electric mixer, beat butter and icing sugar until stiff peaks form, about 2 minutes. Add vanilla and salt and mix to combine.

STEP 3
Working 1 at a time, spread all of cookies without holes with buttercream (about 2 tsp each). Top with cookies with hole cutouts. Fill each hole with lemon curd (about 1 tsp). Dust with additional sugar, if desired.