Easter Egg Cookies
|2||sticks unsalted butter, softened|
|1/2||cup Sugar In The Raw Organic White®|
|1||teaspoon pure vanilla extract|
|2||cups all-purpose flour, plus more for rolling dough|
|1/2||teaspoon sea salt|
|1/2||cup organic orange marmalade or lemon curd|
|Powdered sugar, for dusting|
Preheat oven to 350°F and line two baking sheets with parchment. With a mixer, cream together butter and Sugar In The Raw Organic White® until light and fluffy. Add vanilla and combine. Scrape down the sides of the bowl. Add flour and salt, and mix on low speed until a smooth dough forms. Remove the dough to a lightly floured work surface and roll 1/4” thick, dusting the dough with flour if needed to prevent sticking.
Use an egg-shaped cookie cutter to cut dough into shapes. Roll out any scraps and cut into more shapes. Use a small round cutter to cut a hole in the wide end of every other cookie (for each sandwich cookie, you’ll need one solid cookie and one cut-out cookie). Place on baking sheets and bake until just starting to brown, about 12-15 minutes. Cool completely.
Turn over solid cookies so the bottom side is up. Spread lemon curd onto each cookie leaving a 1/4” border. Dust the cut-out cookies with powdered sugar, then top each lemon curd cookie with a cut-out cookie.
Per serving: 160 calories, 9g fat (6g saturated fat, 0g trans fat), 19g carbohydrates, 2g protein, 0g dietary fiber, 60mg sodium, 10g sugar