Ingredients
Ingredients
1 bag STARBURST®: Brand Original Jellybeans
1 1/3 cups flour
2 rolls (18 ounces each) refrigerated sugar cookie dough
1/2 cup light corn syrup
1/4 cup each assorted colors decorating sugar
1 jar (10 ounces) lemon curd
2 cans (16 ounces) vanilla frosting
equipment
2 cookie sheet pans
3-inch Easter egg cookie cutters
Preparation
How to make it
Knead flour into cookie dough until smooth. Roll to scant 1/4-inch thickness and cut egg shapes with cutters or template. Press a hole in the center of half the cookies. Transfer cookies to parchment lined cookie sheet and bake in preheated 350°F oven for approximately 12 to 15 minutes. Remove and cool completely. Brush a thin layer of corn syrup on top of cookies with center cut out. Sprinkle with desired decorating sugar color. Spread the uncut cookie with a thin layer of the lemon curd. Set the sugar coated cookie on top. Decorate cookies by spooning a cup of vanilla frosting into re- sealable plastic bag with snipped corner. Pipe frosting lines on cookies and arrange an assortment of STARBURST®: Brand Original Jellybeans.
