Go Back
+ servings

Lemon Daisy Shortbread Cookies (made with sourdough discard)

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
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.
Print Pin

Ingredients

Instructions

  1. 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.
  2. Bake the flower cookies for 15 minutes, or until the petals just begin to brown on the edges slightly.
  3. Let the cookies cool completely, then fill them with lemon curd and a raspberry. Dust with powdered sugar.
Course: Dessert
Cuisine: American
Keyword: baking with sourdough discard, decorative shortbread cookies, Easter cookie ideas, easy sourdough discard dessert, elegant brunch desserts, floral shortbread cookies, homemade lemon curd cookies, lemon curd cookies recipe, lemon curd daisy shortbread cookies, lemon dessert with raspberries, lemon raspberry cookies, mini shortbread tart cookies, sourdough discard shortbread cookies, sourdough starter dessert ideas, spring dessert recipes