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Flower Shaped Strawberry Lemon Sandwich Cookies

Delicate sandwich cookies filled with vibrant strawberry lemon curd, perfect for spring gatherings and gifting.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Spring
Calories: 150
Ingredients Method Notes

Ingredients
  

For the shortbread
  • 1 cup unsalted European-style butter, softened High-quality butter recommended for best flavor.
  • 1 cup granulated sugar Use for rubbing with lemon zest.
  • 2 cups all-purpose flour For the cookie dough.
  • 1/2 teaspoon salt Enhances flavor balance.
For the filling
  • 1 cup strawberry lemon curd See specific preparation below.
  • 1/4 cup freeze-dried strawberries, ground into powder Adds concentrated strawberry flavor.

Method
 

Prepare the Dough
  1. In a mixing bowl, rub the lemon zest into the sugar until it resembles wet sand.
  2. Add the softened butter and beat until creamy.
  3. Gradually mix in the flour and salt until a dough forms.
  4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Bake the Cookies
  1. Preheat your oven to 350°F (175°C).
  2. Roll out the chilled dough to approximately 1/4 inch thick.
  3. Cut out shapes using a flower cookie cutter, making windows in half of them.
  4. Place on a baking sheet lined with parchment paper, and bake for 12-15 minutes until lightly golden.
Assemble the Cookies
  1. Once cooled, dust the cookie tops with powdered sugar.
  2. Spread the strawberry lemon curd onto the bottom half of the cookies, then top with the decorated cookie.

Notes

To maintain freshness, layer cookies with parchment paper. Unfilled cookie shells can be frozen for up to one month.