Lemon-Cream Sandwich Cookies

READY IN: 35mins
SERVES: 30
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Filling:
  • Using the back of a spoon mash lemon zest and salt to a paste in a medium bowl.
  • Add butter. Using an electric mixer, beat until fluffy.
  • Add powdered sugar in 4 batches, beating after each addition until well blended.
  • Cookies:
  • Boil lemon juice and lemon zest in small pan until the mixture is reduced to two tablespoons, this takes about four minutes, watch it closely.
  • Pour into a small bowl and let cool.
  • Sift flour, salt, and baking soda into a small bowl.
  • Using an electric mixer beat butter in a large bowl until fluffy.
  • Add sugar, beat until well blended.
  • Beat in two whole eggs, one at a time, then beat in two egg yolks.
  • Beat in lemon juice mixture.
  • Add in dry ingredients and stir until well blended but do not overstir!
  • Cover dough and chill until very firm, at least four hours and up to one day.
  • Preheat oven to 375°F Line 2 baking sheets with parchment paper.
  • Roll out dough on lightly floured surface to scant 3/8 inch thickness.
  • Using 2 inch round cookie cutter, cut out cookies.
  • Transfer cookies to baking sheets and bake one pan at a time for best results.
  • Bake for 12 minutes or until edges are golden brown.
  • Transfer to racks and cool completely, repeat with remaining dough.
  • Spread 2 tablespoons of filling on the flat side of one cookie. Top with another cookie.
  • Repeat process to make your sandwich cookies.
  • Can be made 2 days ahead.
  • Store airtight in the refrigerator.
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