Our egg-shaped Mango Cream Shortbread Sandwich Cookies bring a fun tropical twist to Easter baking.
Makes 8 large or 12 small cookies
- 2 cups cubed fresh mango
- ½ cup granulated sugar
- 1 tbsp cornstarch
- 4 large egg yolks
- 1½ tsp grated lime zest
- 2 tbsp lime juice
- ¼ cup cold unsalted butter, cubed
- 1 cup unsalted butter, softened
- ¾ cup icing sugar
- ½ tsp vanilla
- ¼ tsp salt
- 2 cups all-purpose flour
In food processor or blender, purée mango. In heatproof bowl, whisk together sugar and cornstarch. Add mango purée, egg yolks, lime zest and juice; whisk to combine. Set bowl over saucepan of hot (not boiling) water; whisk mango mixture constantly until thick enough to coat back of spoon, 10 to 12 minutes.
Remove from heat. Add butter, 1 cube at a time, whisking after each addition, until melted. Strain mango mixture through fine sieve placed over bowl; discard pulp. Place plastic wrap directly on surface of mixture and refrigerate until mango cream is cold, about 2 hours. (Make-ahead: Can be stored in airtight container and refrigerated for up to 1 week or frozen for up to 1 month.)
Meanwhile, beat together butter, icing sugar,
vanilla and salt using electric mixer on medium speed until light and fluffy. Beat in flour until mixture comes together to form dough. Roll out dough between parchment or waxed paper to ¼-inch thickness (if dough is too crumbly, add water, 1 tbsp at a time). Freeze until dough is firm, about 10 minutes.
Preheat oven to 350°F. Line 2 rimless baking sheets with parchment paper. Using 2- to 4-inch-long egg-shaped or oval cookie cutter, cut out shapes, rerolling scraps as necessary.
Using 1-inch round cookie cutter, cut holes in centres of half the cookies, rerolling cutouts as necessary. Arrange shapes 2 inches apart on prepared baking sheets.
Bake 1 sheet at a time, until edges of cookies are lightly browned, 10 to 12 minutes. Let cool on baking sheets for 10 minutes; transfer cookies directly to rack to cool completely. (Make-ahead: Can be stored in airtight container and frozen for up to 2 weeks. Thaw completely before continuing with recipe.)
Flip cookies without holes and spread with an even layer of Mango Cream. Sprinkle icing sugar on cookies with holes and place on cream-topped cookies, pressing lightly to adhere.
Don’t want your leftover egg whites to go to waste? Use them in a healthy egg-white omelette or whip up a batch of delicious meringue.