Last year I made these really fun bunny linzer cookies for Easter with my daughter. We had a blast sandwiching the cookies together with jam and decorating them with sprinkles.
They were totally tasty and very much in the spirit of the holiday. Gather your children and decide on new shapes or ideas for your family gatherings. I am sure easter eggs or bunny ear cutouts would look cute too!
- 3 sticks unsalted butter, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 ½ cups all-purpose flour
- 1 teaspoon lemon zest
- 1 pinch kosher salt
- ¾ cup raspberry preserves
1. Preheat oven to 350ºF. Line two baking sheets with parchment paper or Silpat.
2. Sift together flour and salt in a bowl and set aside.
3. In a mix cream the butter and sugar until totally combined. Then, add the vanilla and lemon zest, mix again. With the mixer on low, add in the flour/salt mixture until the dough comes together. Do not overbeat. Wrap in plastic and chill for 30 minutes.
4. Place the dough on a floured surface and roll out until ¼ inch thick. Cut out rounds in a 3 inch round cookie cutter. With ½ of the rounds, cut out a smaller shape – like an easter bunny or similar. Use extra dough to form a few more cookies. Place all cookies on the cookies sheets and bake for 20-25 minutes.
5. Allow cookies to cool to room temperature. Then, spread raspberry preserves on the bottom cookie and place the cut-out cookie on top. Dust the top of cookies with confectioners’ sugar.