I made these the other day - they were wonderful! I finished them off with drizzles of Callebaut dark chocolate. Also - I 'piped' the filling into the cookies - simply put the filling into a ziplock, cut of the end. Really made fast and easy work of it.
Lemon Sandwich Cookies
Makes 3 dozen
16 T. unsalted butter, room temperature
1 cup confectioners’ sugar
1 T. finely grated lemon zest
½ tsp. salt
2 cups flour, more for rolling
2 T. granulated sugar, for sprinkling
Creamy Lemon Filling (below)
Creamy Lemon Filling
4 oz. cream cheese, room temp.
1 T. finely grated lemon zest
1 to 1.5 cups confectioners’ sugar
Cookies:
Preheat oven to 350F. 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 w/ a wooden spoon.
Turn dough out onto a piece of plastic wrap; pat into a disk about ½ 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 and about 1/8 inch thick (if dough cracks, let it warm up slightly).
Cut out cookies w/ a 1.5 inch round cutter (re-roll scraps once, chilling it 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 sandwich: Place about 1 tsp. Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.
Filling:
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.
From: Martha Stewart
Lemon Sandwich Cookies
Makes 3 dozen
16 T. unsalted butter, room temperature
1 cup confectioners’ sugar
1 T. finely grated lemon zest
½ tsp. salt
2 cups flour, more for rolling
2 T. granulated sugar, for sprinkling
Creamy Lemon Filling (below)
Creamy Lemon Filling
4 oz. cream cheese, room temp.
1 T. finely grated lemon zest
1 to 1.5 cups confectioners’ sugar
Cookies:
Preheat oven to 350F. 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 w/ a wooden spoon.
Turn dough out onto a piece of plastic wrap; pat into a disk about ½ 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 and about 1/8 inch thick (if dough cracks, let it warm up slightly).
Cut out cookies w/ a 1.5 inch round cutter (re-roll scraps once, chilling it 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 sandwich: Place about 1 tsp. Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.
Filling:
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.
From: Martha Stewart