Steps for the cookies

• In the stand mixer bowl, or in a bowl using a spatula by hand, work the softened butter with the sugar — use the K-beater at low speed — then add the eggs and the grated orange or lemon zest, and mix until you obtain a creamy mixture.
  Add the salt and then gradually the sifted flour together with the baking powder; work quickly until the liquids are well absorbed. Turn the dough out onto a work surface and knead briefly until you form a smooth, soft but dry ball.
  Wrap the dough ball in plastic wrap and refrigerate for about 20–30 minutes.

  

• Take the shortcrust pastry from the fridge and roll it out on a lightly floured surface using a rolling pin to a thickness of about 4 mm (about 1/6 in). Using an egg-shaped cookie cutter, cut out matching egg shapes; they must be an even number because you will need two for each cookie.
  On half of the shapes, make a central hole using a piping bag tip or a bottle cap.
  Arrange the cookie shapes on a baking tray lined with parchment paper.

• Bake the cookies for about 12–15 minutes in a preheated oven at 356°F, taking care not to let them brown too much.
  Cooking time also depends on your oven’s power, so use visual judgment.
  Once baked, remove them from the oven, let them cool on a wire rack and then dust the pierced shapes with powdered sugar.

• With a teaspoon, place a little jam or marmalade in the center of the whole egg shapes; alternate flavors — I used peach and cherry — place the pierced top shape over each and press gently to make them adhere well.
  Proceed the same way until all the Easter egg cookies are filled.

  

• Place on a serving plate and serve these delicious Easter cookies.