Daisy Cookies Two Ways

Happy Earth Day! In celebration, here are my daisy cookies. I like to bring out my daisy cutter each Spring and experiment with new ideas. This year I made a single cookie topped with curd and meringue. I was inspired by the recipe from last year which is a linzer cookie with lemon curd filling.

2013: Daisy Shortbreads with Meringue and Grapefruit Curd
2012: Lemon Poppy Seed Linzer Daisy Cookies with Lemon Curd

For the shortbread cookies, the recipe comes from the Bouchon Bakery cookbook.

The cookies were baked till lightly golden on the edges. After they’ve cooled, I piped a dollop of grapefruit curd in the center. I actually would eat them just like this but proceeded with the meringue.

I made an Italian meringue and piped drops on every petal. Because of the rainy weather, the meringue was a little loose but it didn’t drip down the sides.

For the poppy seed cookies I used a piping tip to cut out the centers for the top cookie.

After baking, the top cookies got a generous dusting of powdered sugar.

The bottom cookies were spread with lemon curd. A border was left all around because the filling spread once the cookies were sandwiched.

All of the cookies ready to come together.

Daisy Shortbreads with Meringue and Grapefruit Curd

• The shortbread cookie recipe is from the Bouchon Bakery cookbook
• I rolled out the shortbreads approximately 1/4″-1/2″ thick. I thought that was appropriate given the fact that there is no top cookie.
• I wasn’t 100% happy with the grapefruit curd recipe I used so I’m in search for a new one before sharing.
• Make sure it is not a wet day if you plan on adding the meringue
• These are good the day of. After that the moisture from the topping will soften the cookies.

Lemon Poppy Seed Linzer Daisy Cookies with Lemon Curd
An adapted version of the recipe is on this blog

• While these are delicious, the cookies need to be very thin, approximately 1/8″. I thought there was too much cookie in proportion to the curd when I made them and it’s difficult to add more curd without it oozing out.