Lemony Sandwich Cookies
Yum
Lemony Sandwich Cookies: sunny and lemony melt-in-your-mouth sandwich cookies with fresh lemon juice and lemon zest in both cookie dough and filling!
Once you have delicious cookie dough recipe and lemon flavor filling, the sky is your limit!
You can create as many shapes of lemon cookies as you can think of. Every single sandwich cookie is so sophisticated and tasty and so kid friendly for all lemon dessert lovers!
Since I made this batch before Easter, they are egg shaped with a little hole in the bottom. This lemon sandwich cookies recipe batch needs some math: only top cookie has a little hole, so you must cut equal quantity of bottom (no hole) cookies and the top ones.
This is the only complicated fact about this lemon sandwich cookies. These are 2 inches long.
If you keep this lemony sandwich cookies with lemon filled cookie recipe for Christmas holidays, you can easily cut star or flower shaped cookies and assemble them as you would with any other sandwich cookies.
For both of us, it is important to experience all the flavours releasing in every meal. So is with desserts. That is why I prepare lemon sandwich cookies every single time we get fresh, organic lemons.
You can taste tangy lemon in every single bite, and it is in perfect balance with sugar. So refreshing and bright! I promise, you will love these and keep it for many more occasions!
So, before you scroll to recipe box, let me write some words about how to store sandwich cookies, the best way: they keep well at room temperature.
In my experience, breads, pastry, brownies, cookies, cupcakes and muffins taste the best if I leave them at kitchen counter. Refrigerators’ air is drier than your room, in most of the cases and it “takes” the moist out of them. If you need to keep these in the fridge while the heat wave is on, for example, make sure to store your pastry, brownies, cookies cupcakes, muffins, and breads in airtight containers.
And now, let’s enjoy!
Lemony Sandwich Cookies
Lemony Sandwich Cookies: sunny and lemony melt-in-your-mouth sandwich cookies with fresh lemon juice and lemon zest in both cookie dough and filling!
Ingredients
- Cookie dough ingredients:
- 1 cup + 1 Tbsp cake flour
- 5 Tbsp icing sugar
- 1 Tbsp vanilla extract
- 1 tsp lemon zest
- 1 tsp fresh lemon juice
- 1 tsp baking powder
- Pinch of salt
- 1 egg
- 1/3 cup unsalted butter
- Extra flour for the working surface
- Filling ingredients:
- 1 egg
- 1 egg yolk
- 4 Tbsp sugar
- 1 Tbsp vanilla extract
- 1 tsp lemon zest
- 2 Tbsp unsalted butter, room temperature
- icing sugar to dust the cookies, optional
Instructions
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On clean working surface, combine, using your hands, flour, icing sugar, vanilla extract, lemon zest, baking powder, salt, egg and butter. You will get soft and smooth dough.
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Preheat the oven to 180 C / 356 F.
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Cover baking pans with baking paper and leave aside.
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Flour the working surface and roll the dough to be 4 mm ( 0.16 inch ) thick and cut the shapes out ( 19 with and 19 without a hole ).
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Lay the cookies on the baking paper and bake for 9 – 10 minutes.
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Take them out and cool.
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For the filling, use small pot and slowly boil egg, egg yolk, sugar and vanilla extract. Stir constantly for 3 minutes until the filling becomes thick.
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Leave aside to cool completely.
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Add butter and combine to get smooth filling.
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To assemble the cookies, use one whole cookie and one with a hole. Spread filling on the whole cookie and gently press the other one to it. ½ tsp of filling is enough to assemble each sandwich cookie.
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Dust with icing sugar before serving, optional.
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