After the discovery of an old diary, it was time to lighten up the mood in the garden apartment with these delicious lemon sandwich cookies.
Last weekend, I found myself home alone. In the mood to reorganize, I embarked on an afternoon of spring cleaning. As I rummaged through my closet, I came across something I hadn't thought about in quite some time.
I found this recipe on Epicurious, originally published in BonApetit this January. I made these at work one week ago, and found them so delicious that I selfishly had to make a batch to enjoy at home. The creamy filling full of fresh lemon zest makes these cute guys irresistible. In fact, the only change I've made to the original recipe is to double the amount of cream filling. I also found (in both batches) that the cookie yield was more like 36 sandwiches, which is reflected here.
Because the cookie dough needs to be refrigerated for four hours, I found it easiest to make the cookie dough early in the day and make the lemon cream filling while the cookies were baking. However, you can make the cream filling a day ahead, if desired. Just bring it to room temperature before spreading it between the cookies.
Lemon Cream Sandwich Cookies
Makes 36 sandwich cookies
- 3 tablespoons finely grated lemon peel
- 1/4 teaspoon Kosher salt
- 1 cup (1 stick) unsalted butter, at room temperature
- 4 cups (packed) powdered sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon finely grated lemon peel
- 3 3/4 cups all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 large eggs
- 2 large egg yolks
- For cookies:
- Boil lemon juice and lemon peel in small saucepan until mixture is reduced to 2 tablespoons, about 4 minutes. Pour into small bowl and cool.
This is what gives the cookies such wonderful lemon flavor.
Sift flour, salt, and baking soda into medium bowl.
Using electric mixer, beat butter in large bowl until fluffy. Add sugar; beat until blended. Beat in eggs, 1 at a time, then beat in yolks. Beat in lemon juice mixture. Add dry ingredients and stir to blend well. Cover dough and chill until firm, at least 4 hours and up to 1 day.
Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Roll out 1/3 of dough on lightly floured surface to scant 3/8-inch thickness. Using 2-inch round cutter, cut out cookies. Transfer cookies to prepared baking sheets. Bake cookies, 1 sheet at a time, until golden at edges, about 12 minutes. Let cookies cool 5 minutes. Transfer to racks and cool completely. Repeat with remaining dough.
Make the filling:
Using back of spoon, mash lemon peel and salt to paste in medium bowl.
Add butter. Using electric mixer, beat until fluffy. Add sugar in 4 batches, beating after each addition until blended.
Now for the fun part:
Spread large dollops of the filling between the cooled cookies.
Then, sprinkle with powdered sugar.
Admire them, then enjoy.