Lemon Daisy Shortbread Cookies (made with sourdough discard)
Servings: 24 cookies
Lemon Curd Daisy Shortbread Cookies made with sourdough discard. Buttery shortbread filled with lemon curd and topped with fresh raspberries for a bright, elegant dessert.
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Equipment
Ingredients
- Shortbread Cookie Dough
- 1 cup Lemon Curd (store bought or homemade)
- 24 Raspberries
- Powdered Sugar (for dusting)
Instructions
- Preheat the oven to 350°F. Roll your shortbread dough to be around 1/4” thick. Use a daisy-shaped cookie cutter to cut your shapes. Place them inside mini muffin tins, being very careful not to break the dough. Place the center of the flower inside first, then press the petals around the edge of the muffin tin to flatten and emphasize the petal shape.
- Bake the flower cookies for 15 minutes, or until the petals just begin to brown on the edges slightly.
- Let the cookies cool completely, then fill them with lemon curd and a raspberry. Dust with powdered sugar.