Saturday, July 16, 2011

Lemon Sandwich Cookies


These are very refreshing cookies, especially when stored in the fridge and eaten cold. The cookie dough itself is pretty delicate, and warrants being baked on a silpat. And, it's easy to over-bake them so keep a very close eye on them. I would add more lemon zest than is called for in the recipe. You can't go wrong.

Recipe from MarthaStewart.com

Ingredients:
Cookies:
  • 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 (recipe below directions)

Directions:
  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 still 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 (and up to 3 days).
  3. 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).
  4. 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.
  5. Form sandwiches: Place about 1 teaspoon creamy lemon filling (recipe below)between two cookies, sugared sides facing out; squeeze gently.

Creamy Lemon Filling:
  • 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

Directions:
  1. 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.
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2 comments:

  1. I *love* your picture- these cookies look incredible! I usually don't like lemon-y things, but I'm going to have to try these.

    PS- You've got a new follower! :)

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  2. I've had these before and they are amazing. They melt in your mouth and are so addicting! You can't eat just one.

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