Sunday, June 03, 2007

Lemon Sandwich Cookies

from Everyday Food, May 2007
These are basically a lemon shortbread cookie with lemon icing in the middle. Yummy!

Notes:
  • Makes 3 Dozen
  • Requires at least one hour to chill in fridge
  • What I did differently: I added some fresh lemon juice to the filling for more lemon flavor and then a little more powdered sugar to achieve the desired consistency.
  • Be sure to pat the dough out in a very thin layer before chilling to help with rolling the dough out. I had a bit of a hard time rolling it out but I think my dough was too cold.
Ingredients:

For cookies:
2 sticks butter, room temperature
1 cup confectioners' sugar
1 tablespoon finely grated lemon zest (from 1 lemon)
1/2 tsp salt
2 cups all-purpose flour
2 tablespoons granulated sugar (for sprinkling)

For filling:
4 oz. cream cheese, room temperature
1 tablespoon finely grated lemon zest (from 1 lemon)
1 to 1 1/2 cups confectioners' sugar

1. 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 be stiff); finish mixing with a wooden spoon.

2. 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.

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

4. Cut out cookies with 1 1/2 inch round cutter (re-roll scraps once, chilling if too soft). Place 1 inch apart on two baking sheets; sprinkle with granulated sugar. Bake until barely beginning to brown, about 15 to 20 minutes. Transfer to wire racks to cool completely.

5. Form sandwiches: Place about 1 teaspoon Creamy Lemon Filling (below) between two cookies, sugared sides facing out; squeeze gently.


Creamy Lemon Filling

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

4 comments:

andrea said...

Hi Rachel,
Thanks so much for your comments on my blog! I am not sure which one of yours I like the best...since I love to cook and bake along with my stitching, this one looks like a lot of fun! I saw this recipe for the lemon cookies in that issue of Everyday Foods and thought it sounded good, love lemon anything! So I'll have to try it with your suggestions.
Anyway, to answer your questions...if I remember them, lol, Yes, still planning the trip to NJ this summer, already have my plane ticket. Going to Manasquan, have you ever been there? Lovely little beach town :)
WW update, only 17.5 pounds down so far, since March 22. I need to get serious with it and it would come off faster.
THanks again for your kind comments! I'm happy to know that someone so nice is reading my little blog :)
Take care!

Susan said...

Yum-my! I have to make cookies for a church function--this recipe will be perfect

Sary said...

Rachel, I purchase Everyday Food every month and have been wanting to make this recipe --- they sound delectable! You've inspired me to bake this weekend :o)

Rebecca Knaebel said...

Rachel,
I just want to say that my mouth is watering in remembrance of these cookies. It was a delightful finish to the goat cheese and asparagus pasta dish, and especially with the French press coffee. Yummy! You're a beautiful hostess.