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Adjust Servings:
Milk – 2 ¼ cup
Wheat Flour – 10 ½ oz (300 g)
Sugar – 8 ½ oz (240 g)
Butter – 5 ¼ oz (150 g)
Egg Yolks – 4
Cornstarch – 6 ½ tbsp
Eggs – 1
Vanilla Bean – 1
Lemon Zest – to taste

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Custard-Filled Shortbread Easter Egg Cookies

Custard-Filled Shortbread Easter Egg Cookies

  • 30 min
  • Serves 10
  • Medium




Of course, we are all familiar with Easter cake and bread. During Eastertime celebrations, however, we should not limit ourselves only to these familiar treats. With this in mind, today, Cook It would like to share with you a recipe for shortbread Easter egg cookies that will make perfect little festive table decorations.

These sweets are very easy to prepare, so they could become a fun holiday family project to do with kids. Nevertheless, the simplicity of these Easter egg cookies does not take away from the taste. The sweet-smelling custard filling perfectly complements the crispy shortbread dough. Jump down below to try this new Easter recipe!



Cut butter into small cubes and combine with half the sugar and grated lemon zest in a bowl. Blend with a wooden spoon or mixer until smooth. Add one whole egg and mix thoroughly. Finally, add flour and knead a soft dough. Wrap it in cling film and refrigerate for 30 minutes.


Cut the vanilla pod in half and combine with milk in a saucepan. Start heating over low heat. Whisk egg yolks with the remaining sugar in a bowl, add cornstarch, and mix until smooth.


Remove the vanilla pod from the milk and slowly pour the egg mixture into the saucepan, continuously stirring. Cook the cream over very low heat, constantly stirring, until it thickens.


Transfer to a bowl and cover with cling film. Let the cream cool completely.


Take the chilled dough and roll it out with a rolling pin on a work surface sprinkled with flour. Cut out 2-inch circles from the dough. Make sure you end up with an even number of pieces.


Use your fingertips to form the circles into an egg shape. Make small round holes in the center of half of the cookies. To do this, you can use a plastic bottle cap.


Transfer the cookies onto a baking sheet lined with parchment paper. Bake in the oven preheated to 340 °F for about 12 minutes. Remove the cookies from the oven and let them cool completely.


Spread the custard over the whole cookies, then top them with the ones with a hole in the center. Sprinkle with powdered sugar.

Your Easter treat is ready to eat! Aren't these easy custard-filled shortbread Easter egg cookies the cutest sweets you've ever seen? Be sure to give this recipe a go, and don't forget to share your feedback with us in the comments section below.


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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