CITRUS SANDWICH COOKIES
These delicate cookies will bring the feeling of spring into your kitchen. Light and crunchy citrus shortbread cookies come together quickly and can be rolled and baked right away. The orange filling is creamy and packed with citrus flavor, making it a perfect match for these adorable sandwich cookies.
Provided by Dan Langan
Categories dessert
Time 1h50m
Yield 24 sandwich cookies
Number Of Ingredients 13
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
- For the citrus cookies: Combine the sugar and lemon and orange zests in a stand mixer fitted with the paddle attachment. Mix on low speed until the zests are rubbed into the sugar and the mixture is fragrant, light yellow and looks like wet sand. Add the butter, oil, baking powder, salt and vanilla and mix on low to combine. Raise the speed to medium and cream until lightened and smooth, 1 to 2 minutes.
- Scrape down the sides of the bowl and mix on medium speed for a few seconds. Add the flour all at once and blend on low speed until no streaks of flour remains. The mixture will look dry but will come together. Use your spatula to give the dough a few turns in the bowl to incorporate any remaining flour.
- Take about half of the dough and place it between 2 sheets of parchment paper lightly dusted with flour. Roll the dough out until it is just under 1/4-inch thick. Use a 1 1/2-inch round cutter to cut out as many circles as possible, placing 6 rows of 4 cookies per row on a prepared sheet pan (24 per sheet). Bake the first sheet on the middle rack of the oven until evenly golden on the edges and top, 12 to 14 minutes.
- While the first tray bakes, reroll any scraps and roll out the second half of the dough to fill the second prepared pan with 24 cookies. Bake the second sheet of cookies after you take the first sheet out. Allow the cookies to cool on the trays 1 hour before filling; they will crisp as they cool.
- For the orange cream filling: Combine the white chocolate chips and 1 tablespoon of the butter in a small microwave-safe bowl. Microwave in 15-second intervals, stirring well after each interval, until melted, about 45 seconds. (It's okay if the mixture separates; it will come together after it's melted and stirred.)
- Combine the remaining 3 tablespoons butter and the orange zest in a separate medium bowl and use a rubber spatula to mix and spread the butter until it is smooth and creamy. Add the confectioners' sugar and mix until smooth. Add the melted white chocolate and mix until smooth.
- Place the filling in a disposable pastry bag or sandwich bag and snip off a 1/4-inch opening. Pipe about 1 teaspoon of the filling onto the bottoms of 24 cookies. Top with the remaining cookies to make sandwiches. Serve immediately or allow to rest for a few hours so that the filling can set up. Store at room temperature in an airtight container for up to a week.
CITRUS SHORTBREAD COOKIES
This recipe was given to me by my mother-in-law, one of the best cooks I know...and given that we're from south Louisiana, that's saying something. With the chopped up dried cranberries, these are as pretty as they are tasty.
Provided by Donna
Categories Desserts Cookies Fruit Cookie Recipes Cranberry
Time 4h35m
Yield 24
Number Of Ingredients 9
Steps:
- Combine flour, baking powder, and salt in a bowl; set aside. Beat the butter and confectioners' sugar with an electric mixer in a large bowl until smooth. Stir in the vanilla and almond extracts and orange zest. Mix in the flour mixture until just incorporated. Fold in the cranberries; mixing just enough to evenly combine.
- Divide the dough into 2 equal portions, then roll into logs about 7 inches long. Wrap each log in wax paper or plastic wrap, and chill in the refrigerator for at least 4 hours.
- Preheat an oven to 350 degrees F (175 degrees C).
- Remove wax paper, and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about 1 inch apart.
- Bake in the preheated oven until firm but not browned, about 10 minutes.
Nutrition Facts : Calories 152.5 calories, Carbohydrate 20.2 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 4.9 g, Sodium 72 mg, Sugar 10.4 g
LEMON-CREAM SANDWICH COOKIES
A light lemon filling sandwiched between flaky butter cookies makes these a perfect accompaniment to hot tea or coffee.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, cream butter and confectioners' sugar. Beat in extract. Combine flour and cornstarch; beat into creamed mixture. Divide into two balls; wrap in plastic and refrigerate for 1 hour., On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut into 2-in. rounds. Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool., For filling, in a small bowl, cream butter and confectioners' sugar. Beat in lemon juice and zest. Spread over the bottoms of half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 142 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 77mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON SANDWICH COOKIES
These lemon sandwich cookies are sophisticated, delicious, and very easy to make.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h15m
Yield Makes 3 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. 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 with a wooden spoon.
- Turn dough out onto a piece of plastic wrap, pat into a disk about 1/2 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 about 1/8 inch thick (if dough cracks, let it warm up slightly).
- Cut out cookies with a 1 1/2-inch round cutter (reroll scraps once, chilling of 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 sandwiches: Place about 1 teaspoon Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.
BUTTERY ALMOND COOKIES
Made with high-fat, cultured butter, these melt-in-your-mouth almond cookies are like the most tender shortbread you've ever eaten. A simple confectioners' sugar icing and a sliced almond topping make them especially pretty, but you can skip the garnish for something sleeker and simpler. Or use them to make sandwich cookies, filling them with the likes of lemon curd, raspberry jam or melted chocolate.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield About 4 dozen cookies
Number Of Ingredients 15
Steps:
- In a large bowl, stir together flours, cornstarch, baking powder and salt.
- In an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until lightened in color and fluffy, 3 to 4 minutes. Beat in egg yolk and almond extract until combined, about 20 seconds. With the mixer running on low, add flour mixture, beating until just incorporated. Do not overmix.
- Divide dough into two balls. On a floured surface, roll each ball into a 1 1/2-inch-thick log. (If the dough is too soft to work with, chill it for 20 to 30 minutes before forming it into logs.) Wrap logs tightly in parchment paper or plastic wrap, and refrigerate until very firm, at least 2 hours or overnight.
- When you are ready to bake the cookies, heat oven to 325 degrees. Line 2 baking sheets with parchment.
- Use large, sharp knife to cut each log into 1/4-inch-thick rounds. Place cookies 1 inch apart on prepared baking sheets.
- Bake until cookie edges and bottoms are golden brown, about 15 to 22 minutes. Cool 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
- Make the icing: In a large bowl, whisk together confectioners' sugar, melted butter, 1 tablespoon buttermilk, vanilla and almond extracts. If the icing isn't thin enough to drizzle, add more buttermilk. It should be a little thicker than heavy cream.
- Using a fork, drizzle icing all over the cooled cookies, then top with almond slices if you like. Let the icing set for at least 1 hour, then store at room temperature in an airtight container. The cookies will keep for at least 3 days.
LEMON SANDWICH COOKIES
This recipe comes to us from Rose Levy Beranbaum, renowned baker and author.
Provided by By Betty Crocker Kitchens
Categories Dessert
Yield 24
Number Of Ingredients 8
Steps:
- Food Processor Method Process the lemon zest with the sugar and salt until the zest is very fine. Cut the butter into several pieces and add it with the motor running. Process until smooth and creamy, Add the egg and vanilla and process until incorporated, scraping the sides of the bowl as needed. Add the flour and pulse in just until incorporated. The mixture will hold together if pinched.
- Electric Mixer Method For the best texture use superfine granulated sugar. Soften the butter and chop the lemon zest until very fine. In a mixing bowl cream together the sugar and butter until fluffy. Add the lemon zest, egg, and vanilla extract and beat until blended. In a small bowl, whisk together the flour and salt. On low speed, gradually add it to the butter mixture and mix until incorporated and the dough just begins to come away from the sides of the bowl.
- For Both Methods Scrape the mixture onto a large sheet of plastic wrap and use the wrap to press down on the dough, kneading it until it is smooth. Divide the dough into four pieces, wrap each one with plastic wrap, and press to form flat discs. Refrigerate for 2 hours up to 2 days placed in a zip-seal bag, to firm and give the dough a chance to absorb the moisture evenly to make rolling easier.
- Place 2 oven racks in the upper and lower thirds of the oven. Preheat the oven to 350°F.
- Remove the dough from the refrigerator and set it on a lightly floured surface. Lightly flour the dough and cover it with plastic wrap. (I like to use Wondra® flour for dusting.) Allow the dough to soften for about 10 minutes or until supple enough to roll. Roll the dough to 1/8 inch thick, moving it from time to time and adding more flour if necessary to keep it from sticking.
- Cut out 2-1/4 inch cookies. preferably using a scalloped cutter. Use a 3/4 inch round cutter or pastry tube to cut out the centers of half of them. (If using a plastic cutter, or parchment-lined cookied sheet, it's best to do this after placing the cookies on the cookie sheet.) Set the cookies, about 1/2 inch apart, on the cookie sheets. Knead together the scraps and reroll them, chilling them first if necessary.
- Bake the cookies for 8 to 12 minutes or just until they begin to brown lightly. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through baking.
- Use a small offset spatula or pancake turner to transfer the cookies to cooling racks. When cool, spread the bottom sides of the cookie halves without the cutouts with 1 teaspoon of lemon buttercream or your favorite jam or jelly, and set the second set of cookies with the cutouts on top, bottom side down to create the sandwiches.
- Lemon Neoclassic Buttercream Makes: 1 cup/about 8 ounces 2 large egg yolks 1/4 cup superfine sugar 2 tablespoons light corn syrup 8 tablespoons (1 stick) unsalted butter, softened-65 to 75°F 1 tablespoon lemon zest, finely chopped, loosely packed 2 tablespoons lemon juice, freshly squeezed 1/2 teaspoon pure vanilla extract
- In a medium bowl, with a handheld mixer, beat the yolks on high speed until light in color.
- Have ready a 1-cup heatproof glass measure, coated lightly with nonstick cooking spray.
- In a small saucepan, preferably nonstick, using a silicone spatula, stir together the sugar and corn syrup until all the sugar is moistened. Heat over medium-high, stirring constantly, until the sugar dissolves and the syrup begins to bubble around the edges. Stop stirring completely and continue cooking for a few minutes until the syrup comes to a rolling boil. (The entire surface will be covered with large bubbles.) Immediately transfer the syrup to the glass measure to stop the cooking.
- Beat the syrup into the yolks in a steady stream. Don't allow the syrup to fall on the beaters or they will spin it onto the sides of the bowl. Continue beating on high speed for 5 minutes. Allow it to cool completely. To speed cooling, place the buttercream in an ice water bath or the refrigerator, stirring occasionally. When the outside of the bowl feels cool, on high speed, beat in the butter by the tablespoon. The buttercream will not thicken until almost all of the butter has been added. On low speed, add the lemon zest, lemon juice, and vanilla. Raise the speed to high and beat until smooth and creamy. It may separate at first but come together on beating.
- Place the buttercream in an airtight bowl. Use it at once or set it aside for up to 4 hours. If keeping it longer than 4 hours, refrigerate it. Bring it to room temperature and rebeat to restore the texture.
Nutrition Facts : ServingSize 1 Serving
GLITTERING LEMON SANDWICH COOKIES
Categories Cookies Citrus Fruit Dessert Bake Christmas Lemon Party Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 dozen sandwich cookies
Number Of Ingredients 17
Steps:
- Make Cookies:
- Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.
- Whisk together flour, cornstarch, and salt.
- Beat together butter and confectioners' sugar with an electric mixer until pale and fluffy, then beat in zest and vanilla. At low speed, mix in flour mixture just until a soft dough forms.
- Put sanding sugars in different bowls. Roll a scant teaspoon of dough into a ball and drop into sugar, turning to coat. Reshape if necessary and transfer to a baking sheet. Repeat, spacing balls 3/4 inch apart, until baking sheet is filled.
- Bake until tops are slightly cracked but still pale (bottoms will be pale golden), 12 to 15 minutes. Transfer cookies on parchment to a rack to cool completely.
- Form and bake more cookies on second baking sheet.
- Make Filling and Sandwich Cookies:
- Beat together all filling ingredients in a large bowl with an electric mixer at medium speed until combined well. Transfer to sealable bag and snip off a corner.
- Turn over half of cookies and pipe about 1/2 teaspoon filling on flat side of each. Sandwich with remaining cookies, pressing gently.
LEMON SANDWICH COOKIES (W/ LEMON CREAM CHEESE FILLING)
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.
Provided by frozen_rain
Categories Dessert
Time 50m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 9
Steps:
- To make cookies, preheat oven to 350°F
- In a large bowl using an electric mixer on high speed, beat butter, icing sugar, lemon zest, and salt until combined.
- With mixer on low, add flour (dough will be stiff); finish mixing with a wooden spoon.
- Turn dough out onto a piece of plastic wrap; pat into a disk about 1/2 inch (1 cm) 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 about 1/8 inch (3 mm) thick. (If dough cracks, let it warm up slightly).
- Cut out cookies with a 1 1/2 inch (4 cm) round cutter.
- (Re-roll scraps once, chilling if too soft).
- Place 1 inch (2.5 cm) apart on two baking sheets; sprinkle with granulated sugar.
- Bake until barely beginning to brown, 15-20 minutes. Transfer to wire racks to cool.
- For the filling, in a small bowl, mix cream cheese and zest until smooth.
- Gradually add 1 cup of icing sugar, mixing until smooth.
- Mix in remaining sugar as necessary to create a firm but spreadable filling.
- To form the sandwiches, place about 1 teaspoon filling between two cookies, sugared sides facing out; squeeze gently.
Nutrition Facts : Calories 110.3, Fat 6.3, SaturatedFat 3.9, Cholesterol 17, Sodium 42.5, Carbohydrate 12.8, Fiber 0.2, Sugar 7.3, Protein 1
GLITTERING LEMON SANDWICH COOKIES
If Santa's elves grew citrus trees, these sparkling lemony bites would surely be among the branches. Sugared dough balls should be chilled before baking for 30 minutes or frozen 5 to 10 minutes to preserve their round shape. Keep chilled after baking. A few suggestions - These are great with lemon extract added to the dough - in addition to the vanilla. They are also good with oranges and orange juice. I have heard it suggested but have not tried - lemon curd instead of buttercream and peppermint sprinkles with chocolate filling. Recipe Source: Gourment Mag
Provided by Ceezie
Categories Dessert
Time 45m
Yield 40-50 sandwich cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.
- Whisk together flour, cornstarch, and salt.
- Beat together butter and confectioners sugar with an electric mixer until pale and fluffy, then beat in zest and vanilla. At low speed, mix in flour mixture just until a soft dough forms.
- Put sanding sugars in different bowls. Roll a scant tsp of dough into a ball and drop into sugar, turning to coat. Reshape if necessary and transfer to a baking sheet. Repeat, spacing balls 3/4 inch apart, until baking sheet is filled.
- Bake until tops are slightly cracked but still pale (bottoms will be pale golden), 12 to 15 minutes. Transfer cookies on parchment to a rack to cool completely.
- Form and bake more cookies on second baking sheet.
- Make Filling and Sandwich Cookies: Beat butter then add all other filling ingredients in a large bowl with an electric mixer at medium speed until combined well. Transfer to sealable bag and snip off a corner.
- Turn over half of cookies and pipe about 1/2 tsp filling on flat side of each. Sandwich with remaining cookies, pressing gently.
GLITTERING LEMON SANDWICH COOKIES
Provided by Shelley Wiseman
Categories Cookies Mixer Dessert Bake Christmas Kid-Friendly Lemon Christmas Eve Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 50 sandwich cookies
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.
- Whisk together flour, cornstarch, and salt.
- Beat together butter and confectioners sugar with an electric mixer until pale and fluffy, then beat in zest and vanilla. At low speed, mix in flour mixture just until a soft dough forms.
- Put sanding sugars in different bowls. Roll a scant teaspoon of dough into a ball and drop into sugar, turning to coat. Reshape if necessary and transfer to a baking sheet. Repeat, spacing balls 3/4 inch apart, until baking sheet is filled.
- Bake until tops are slightly cracked but still pale (bottoms will be pale golden), 12 to 15 minutes. Transfer cookies on parchment to a rack to cool completely.
- Form and bake more cookies on second baking sheet.
- Make filling and sandwich cookies:
- Beat together all filling ingredients in a large bowl with an electric mixer at medium speed until combined well. Transfer to sealable bag and snip off a corner.
- Turn over half of cookies and pipe about 1/2 teaspoon filling on flat side of each. Sandwich with remaining cookies, pressing gently.
More about "citrus sandwich cookies recipes"
VANILLA CITRUS SANDWICH COOKIES - TUTTI DOLCI
From tutti-dolci.com
Reviews 4Estimated Reading Time 2 minsCategory DessertTotal Time 2 hrs 15 mins
- Beat butter and sugar in a large mixer bowl at medium speed until combined; add vanilla bean paste, citrus zest, and salt and beat until incorporated. Scrape down bowl as needed. Reduce speed to low and mix in flour just until incorporated and dough begins to come together in large pieces. Scrape dough out onto a piece of plastic wrap, shape into a disk and wrap well. Chill dough until firm, about 30 minutes.
- Preheat oven to 350°F and line two baking sheets with parchment paper. Roll out dough to just shy of 1/4-inch thick on a lightly floured board. Use a floured 2-inch fluted biscuit cutter to cut out cookies. Gather scraps, re-roll, and cut until you have a total of 32 cookies. Place cookies on baking sheets, sprinkle with sugar, and chill for 15 minutes.
- Bake, rotating pans halfway through, for 14 to 15 minutes, until lightly golden and edges are set. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
- For the filling, combine butter, salt, citrus zest, and vanilla in a mixer bowl until combined. Beat in powdered sugar and citrus juice on low speed until incorporated, then on medium speed until light and airy. Transfer filling to a piping bag.
CITRUS SANDWICH COOKIES - A BEAUTIFUL PLATE
From abeautifulplate.com
Reviews 28Category Cookies And BarsCuisine AmericanTotal Time 2 hrs
- Prepare Filling: Finely chop chocolate and place in a heatproof small bowl. Heat the cream in the microwave in a very small bowl for 10 second intervals until just shy of boiling. Pour cream over chocolate and allow to sit for 30 seconds.
- Whisk together slowly until shiny and smooth. Add finely chopped orange zest. Cover with plastic wrap and allow to chill in the fridge for 45 minutes to an hour, or until firm enough to spread.
- Make Cookies: Combine the sugar and zests in a small bowl. Rub the zest into the sugar with your fingertips until fragrant.
- Place softened butter and sugar into the bowl of a stand mixer (fitted with a paddle attachment). Beat over medium speed until well combined.
CITRUS STAR SANDWICH COOKIES RECIPE | LAND O’LAKES
From landolakes.com
5/5 (2)Category Sandwich, Cookie, DessertServings 24Calories 230 per serving
- Combine 1 1/4 cups butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, 2 teaspoons orange zest, lemon zest and vanilla. Continue beating until well mixed. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed. Divide dough in half; wrap in plastic food wrap. Refrigerate 1 hour.
- Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 1/2-inch star cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Sprinkle half of cookies with decorator sugar. Bake 5-6 minutes or until edges begin to brown. Cool on cookie sheets 1 minute. Remove to wire rack. Cool completely.
- Combine all filling ingredients in bowl. Beat at low speed, scraping bowl often, until creamy. Spread heaping teaspoonful filling on bottom of each cookie without sugar. Cover with sugar-topped cookie.
TANGY CITRUS SANDWICH COOKIES | KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (14)Total Time 37 minsServings 25Calories 180 per serving
- Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment., To make the cookies: Beat together the butter and sugar., Beat in the egg, zest, and lemon powder., Scrape the bowl and mix in the flour, baking powder, and salt., To make the coating: Shake the sugar and lemon oil in a container with a lid until the oil is evenly distributed., Scoop the dough by the teaspoonful and roll in the coating.
- Place the cookies on the baking sheets, and press flat., Bake the cookies for 7 to 8 minutes, until their edges turn light brown.
- Remove them from the oven, and transfer them to a rack to cool., To make the filling: Beat the cream cheese and butter together until fluffy., Beat in the sugar 1 cup at a time.
- Beat in the lemon powder or zest. If the filing seems too thick, beat in the juice., Spread a tablespoon of filling on the bottom of one cookie, and top with another cookie, flat side down.
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