Lemon Sandwich Cookies (W/ Lemon Cream Cheese Filling) |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Haven't tried these yet, but posting here for safe-keeping. I clipped it out of the newspaper -says recipe is originally from the May 2007 Issue of Everyday Food Magazine. Ingredients:
1 cup unsalted butter, at room temperature |
1 cup icing sugar |
1 tablespoon finely grated lemon zest (from 1 lemon) |
1/2 teaspoon salt |
2 cups flour, plus more for rolling |
2 tablespoons granulated sugar, for sprinkling |
4 ounces cream cheese, at room temperature |
1 tablespoon finely grated lemon zest (from 1 lemon) |
1 -1 1/2 cup icing sugar |
Directions:
1. To make cookies, preheat oven to 350°F
2. In a large bowl using an electric mixer on high speed, beat butter, icing sugar, lemon zest, and salt until combined.
3. With mixer on low, add flour (dough will be stiff); finish mixing with a wooden spoon.
4. Turn dough out onto a piece of plastic wrap; pat into a disk about 1/2 inch (1 cm) thick.
5. Wrap and chill until firm, about 1 hour (and up to 3 days).
6. Unwrap dough; place on a lightly floured piece of parchment or waxed paper.
7. With a lightly floured rolling pin, roll dough about 1/8 inch (3 mm) thick. (If dough cracks, let it warm up slightly).
8. Cut out cookies with a 1 1/2 inch (4 cm) round cutter.
9. (Re-roll scraps once, chilling if too soft).
10. Place 1 inch (2.5 cm) apart on two baking sheets; sprinkle with granulated sugar.
11. Bake until barely beginning to brown, 15-20 minutes. Transfer to wire racks to cool.
12. For the filling, in a small bowl, mix cream cheese and zest until smooth.
13. Gradually add 1 cup of icing sugar, mixing until smooth.
14. Mix in remaining sugar as necessary to create a firm but spreadable filling.
15. To form the sandwiches, place about 1 teaspoon filling between two cookies, sugared sides facing out; squeeze gently.
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