I always loved the butter cookies my friend Kim would bring to bridal showers…rich, buttery cookies that looked so sweet and tasted wonderful. They were small round sandwich style cookies, with a pastel tinted filling. At one point I finally asked her if I could have the recipe and I started calling them “Kim’s shower cookies” whenever I would make them.
For Easter, I decided to make “Kim’s shower cookies” but cut them in egg shapes rather than circles. I chose to tint the filling a lavender color.
Don’t they make a great “Kim’s Easter cookies?”
Easter Butter Cookies Recipe
- 1 cup softened unsalted butter
- 1/3 cup heavy cream
- 2 cups flour
- 1/4 cup softened unsalted butter
- 3/4 cup confectioner’s sugar
- 1 egg yolk
- 1 tsp vanilla
- food coloring
Combine the cookie ingredients and chill for 1 to 2 hours. Roll dough out to 1/8″ and use a cookie cutter to cut out cookies, putting on an ungreased baking sheet.
Sprinkle with granulated sugar and pierce each cookie 3 times with a fork. Bake in a 375 degree pre-heated oven for 7 to 9 minutes. Cool cookies.
Combine filling ingredients and mix well. Tint the filling to desired color with food coloring.
Assemble the cookies, sandwich style, spreading the filling on one cookie and placing a second cookie on top.
The number of cookies will vary depending on the size of your cookie cutter. I made two dozen completed cookies using a 2 1/2″ egg shaped cookie cutter.
These cookies can be made ahead and stored in your fridge to make your holiday a little less hectic :)
I hope you enjoyed sharing my Easter butter cookie recipe. Thanks Kim ;)
Thanks so much for visiting, Jackie