Lemon Ginger Sandwich Cookies

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • to prepare the cookies:
  • sift dry ingredients into a medium bowl and set aside.
  • in a large bowl, using an electric mixer on medium speed.beat the butter and powdered sugar till smooth -- about 1 minute.
  • stop and scrape down sides of bowl as needed during mixing --.
  • on low speed, mix in dry ingredients and the dough holds together and comes away from the sides of the bowl.
  • divide the dough in half and form into two 6" discs -- wrap each in plastic wrap and refrigerate the dough until cold -- at least 45 minutes.
  • preheat the oven to 325*.
  • Line two cookie sheets with parchment paper or lightly spray with non stick spray.
  • unwrap one piece of dough.lightly flour the rolling surface and rolling pin.roll the dough into a rectangle 12x8".and 1/4" thick.
  • slide a butter knife under it to loosen it from the rolling surface.
  • use a cookie cutter to cut out 3 1/2" circles or any shape you prefer --.
  • set dough scraps aswide.
  • place dough with help of thin metal spatula.cake frosting utensil works great here.
  • 1" apart on prepared sheets -- they do not spread very much -- Repeat the rolling and cutting process with the second piece of dough. gather together all of the dough scraps, forming a smooth dish.repeat the rolling and cutting process.you will have 18 cookies when finished.
  • cut about 1" circle, or other shape from the center of half of the cookies.and remove these from the cookies -- you can bake these for snacks.
  • bake the cookies one sheet at a time until edges are light broqwn and tops are firm.about 20 minutes.
  • cool for 3 minutes on the sheets before transfering them to a wire rack to cool completely.
  • to prepare the FILLING:
  • in a medium bowl, using an electric mixer on medium speed, beat the butter, powdered sugar, lemon zest and lemon zest till smooth.
  • turn the cookies without the holes, bottom side up.leave just 1/8" plain edge, spread about 1 tblspoon filling on each one.
  • place the bottoms of the cookies with the holes on top of the filling.
  • Cookie sandwiches can be wrapped individually in plastic wrap and stored in a tightly covered container in refrigerator for up to 4 days.
  • bring to room temperature before serving to enhance lemon flavors.
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