Lemon Sandwich Cookies

As we’re teetering between winter and spring, (the other day it was warmer in Chicago than in LA? hmm…) I came across a recipe that is perfect for cases of seasonal ambiguity. These lemon sandwich cookies are light and airy, and have the perfect amount of creamy lemony fresh flavor for spring, but are also perfect to pair with hot tea on those chilly winterish nights. And, bonus, the cookies are egg-free if you find yourself empty-handed or are baking for those with allergies. Plus, well, they are just so darn little and cute. But that also means you might find yourself in a once-you-pop-you-can’t-stop kind of situation. Don’t say I didn’t warn you.

Lemon Sandwich Cookies
(Courtesy of The Kitchn)
Makes about 4 dozen cookies

For the cookies:
1 1/3 cups all-purpose flour
2/3 cup cornstarch
1/4 tsp salt
2 sticks (1/2 lb) unsalted butter, softened
1/2 cup confectioners’ sugar
1 tbsp grated lemon zest
1 tsp vanilla
Colored sanding sugars (I just used plain white)

For the filling:
1 cup confectioners’ sugar
1 tbsp grated lemon zest
1 tbsp fresh lemon juice
2 tbsp light corn syrup
1/2 stick (4 tbsp) unsalted butter, softened

Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silpat.

Combine flour, cornstarch, and salt. Whisk until well distributed.

Beat together butter and confectioners’ sugar with an electric mixer until fluffy. Add zest and vanilla, then gradually add flour mixture. Mix at low speed just until dough forms.

Put sanding sugars in different bowls. Roll a scant teaspoon of dough into a ball and roll through sugar, turning to coat. Transfer to baking sheet, spacing the balls 3/4-inch apart. Chill dough balls on baking sheets for about 30 minutes to help them retain their shape during baking.

Bake until tops are slightly cracked and bottoms are pale golden, 12 to 15 minutes. Transfer cookies to a rack to cool completely.

To make the filling, beat together all filling ingredients in a large bowl with an electric mixer at medium speed. Transfer to a pastry bag.

Once cookies are cooled, turn over half of them so that the flat sides are facing up. Pipe about 1/2 teaspoon filling onto each overturned cookie. Sandwich with remaining cookies. Chill until they are served, and enjoy!


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