Picadilly's Lemon Curd Sugar Cookies

Always on the go and hopping towards high tea time, these little bunnies bring with them a taste of jolly England. And what isn’t better with a spot of tea, than an English biscuit? Pair these little rabbits with Katrina’s lemon curd sugar cookies. This recipe will yield a cookie fit for the Brits.


1 cup unsalted butter (8 oz)
1 cup granulated white sugar
1 teaspoon vanilla extract
1 egg
1⁄2 teaspoon almond extract or 1⁄2 teaspoon orange blossom water
1⁄2 teaspoon salt
2 teaspoons baking powder
2 cups all-purpose flour
1 cup almond flour sugar crystals
A fluffle (or two) of Picadilly Lemon Curd Rabbits


Preheat oven to 350° F. In the bowl of your mixer, cream butter and sugar until smooth, at least 3 minutes. Beat in extracts and egg. In a separate bowl, combine baking powder and salt with flour, and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand. Roll out into a 3” in diameter log on a floured surface. Chill in the refrigerator for 25 min. Roll into sugar crystals and cut into 1⁄4 inch round slices. Bake for 6-8 minutes. They should not brown. Let cool on a cookie sheet for 2 minutes then place a Picadilly Lemon Curd Rabbit on top and enjoy!

Katrina's Lemon Curd Sugar Cookies use Vosges Haut-Chocolat's Picadilly Lemon Curd Rabbits as a deliciously decadent topping for a favorite Spring time treat.