Saturday, June 5, 2010

Lemon Sandwich Cookies

I love these cream filled sandwich cookies from Martha Stewart. The cookies are slightly crisp with a hint of citrus and the filling is just yummy. I've made them with orange, lemon and grapefruit zest and while they are all tasty, orange and lemon are the best. I added extra zest to the creamy filling to give it more of a kick. For a sweet, crunchy texture, I sprinkled clear sanding sugar on top of the dough rounds, before I popped them into the oven. Overall, this is an excellent cookie and delicious with coffee in the morning. Mmmm, enjoy!

Lemon Sandwich Cookies
Makes 3 dozen
16 tablespoons (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
1 tablespoon finely grated lemon zest (from 1 lemon)
1/2 teaspoon salt
2 cups all-purpose flour (spooned and leveled), plus more for rolling
2 tablespoons granulated sugar, for sprinkling
Creamy Lemon Filling

Preheat oven to 350 degrees. In a large bowl using an electric mixer on high speed, beat butter, confectioners' sugar, lemon zest, and salt until combined. With mixer on low, add flour (dough will still be stiff); finish mixing with a wooden spoon.

Turn dough out onto a piece of plastic wrap, pat into a disk about 1/2 inch thick. Wrap, and chill until firm, about 1 hour (and up to 3 days).

Unwrap dough; place on a lightly floured piece of parchment or waxed paper. With a lightly floured rolling pin, roll dough about 1/8 inch thick (if dough cracks, let it warm up slightly).

Cut out cookies with a 1 1/2-inch round cutter (reroll scraps once, chilling of too soft). Place 1 inch apart on two baking sheets; sprinkle with granulated sugar. Bake until barely beginning to brown, 15 to 20 minutes; transfer to wire racks to cool completely.
Form sandwiches: Place about 1 teaspoon Creamy Lemon Fillingbetween two cookies, sugared sides facing out; squeeze gently

Creamy Lemon Filling
Makes enough for 3 dozen sandwich cookies
1 package (4 ounces) cream cheese, room temperature
1 tablespoon finely grated lemon zest (from 1 lemon)
1 to 1 1/2 cups confectioners' sugar

In a small bowl, mix cream cheese and zest until smooth. Gradually add 1 cup confectioners' sugar, mixing until smooth. Mix in remaining sugar as necessary to create a firm but spreadable filling.

Tips: The filling is pretty runny. While the cookies are baking, make the filling and chill it until the cookies are done. Don't add any juice for more flavor, it will never set up.


Anonymous said...

These cookies are fabulous. Thanks for the recipe!

Bake-A-Holic said...

You're welcome. Thanks for stopping by!

shauna said...

no wonder they are so fabulous, with 2 sticks of butter.

Bake-A-Holic said...

2 sticks of butter stretched out between 36 cookies...If you indulge in a few you should be ok!


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