Glittering Lemon Sandwich Cookies Recipes

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GLITTERING LEMON SANDWICH COOKIES



Glittering Lemon Sandwich Cookies image

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

For Cookies
1 1/3 cups all-purpose flour
2/3 cup cornstarch
1/4 teaspoon salt
2 sticks (1/2 pound) unsalted butter, softened
1/2 cup confectioners' sugar
1 tablespoon grated lemon zest
1 teaspoon vanilla
White and colored sanding sugars
For Filling
1 cup confectioners' sugar
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
2 tablespoons light corn syrup
1/2 stick (4 tablespoons) unsalted butter, softened
Special Equipment:
a heavy-duty sealable bag

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.

GLITTERING LEMON SANDWICH COOKIES



Glittering Lemon Sandwich Cookies image

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

For cookies:
1 1/3 cups all-purpose flour
2/3 cup cornstarch
1/4 teaspoon salt
2 sticks unsalted butter, softened
1/2 cup confectioners sugar
1 tablespoon grated lemon zest
1 teaspoon vanilla
White or colored sanding sugars
For filling:
1 cup confectioners sugar
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
2 tablespoons light corn syrup
1/2 stick unsalted butter, softened
Equipment: a heavy-duty sealable bag

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.

GLITTERING LEMON SANDWICH COOKIES



Glittering Lemon Sandwich Cookies image

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

1 1/3 cups all-purpose flour
1/2-2/3 cup cornstarch
1/4 teaspoon salt
1 cup unsalted butter, softened
1/2 cup confectioners' sugar
1 tablespoon grated lemon zest
1 teaspoon vanilla
white sugar or colored crystal sugar
1 cup confectioners' sugar
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
2 tablespoons light corn syrup
1/4 cup unsalted butter, softened

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.

LEMON SANDWICH COOKIES



Lemon Sandwich Cookies image

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

16 tablespoons (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
1 tablespoon finely grated lemon zest (from 1 lemon)
1/2 teaspoon salt
2 cups all-purpose flour (spooned and leveled), plus more for rolling
2 tablespoons granulated sugar, for sprinkling
Creamy Lemon Filling

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.

LEMON SANDWICH COOKIES



Lemon Sandwich Cookies image

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

2 tablespoons lemon zest, lightly packed
2/3 cup (4.75 ounces) granulated sugar
1/4 teaspoon salt
13 tablespoons (6.5 ounces) cold butter
2-2/3 cups (11.25 ounces) Gold Medal™ all-purpose flour, lightly spooned into the cup and leveled off
1 large egg (about 3 tablespoons) lightly beaten
1 teaspoon vanilla
your favorite jam or jelly, or lemon buttercream frosting (see below)

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

LEMON SANDWICH COOKIES (W/ LEMON CREAM CHEESE FILLING)



Lemon Sandwich Cookies (W/ Lemon Cream Cheese Filling) image

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

1 cup unsalted butter, at room temperature
1 cup icing sugar
1 tablespoon finely grated lemon zest (from 1 lemon)
1/2 teaspoon salt
2 cups flour, plus more for rolling
2 tablespoons granulated sugar, for sprinkling
4 ounces cream cheese, at room temperature
1 tablespoon finely grated lemon zest (from 1 lemon)
1 -1 1/2 cup icing sugar

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

LEMON-CREAM SANDWICH COOKIES



Lemon-Cream Sandwich Cookies image

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

3/4 cup butter, softened
1/2 cup confectioners' sugar
2 teaspoons lemon extract
1-1/2 cups all-purpose flour
1/4 cup cornstarch
LEMON FILLING:
1/4 cup butter, softened
1-1/2 cups confectioners' sugar
2 tablespoons lemon juice
2 teaspoons grated lemon zest

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.

BUTTERY LEMON SANDWICH COOKIES



Buttery Lemon Sandwich Cookies image

My grandson approves of these lemony sandwich cookies made with crackers and prepared frosting. Decorate them with whatever sprinkles you like. -Nancy Foust, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2-1/2 dozen.

Number Of Ingredients 4

3/4 cup lemon frosting
60 Ritz crackers
24 ounces white candy coating, melted
Nonpareils, jimmies or sprinkles, optional

Steps:

  • Spread frosting on bottoms of half of the crackers; cover with remaining crackers. Dip sandwiches in melted candy coating; allow excess to drip off. Place on waxed paper; decorate as desired. Let stand until set. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 171 calories, Fat 9g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 70mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.

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Top Asked Questions

How do you make cookies with cream cheese and lemon juice?
With an electric mixer, mix the cream cheese, lemon juice, zest, confectioners’ sugar, and salt. Place in a piping bag or spread with a spoon onto the flat side of half of the cookies. Place another cookie on top to make a sandwich.
How do you make lemon sandwich filling with lemon filling?
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.
What is a lemon sandwich cookie?
Lemon sandwich cookies are tender, crunchy lemon shortbread cookies sandwiched with a zingy sweet lemon filling. These cookies are a lemon lover’s dream! Great for all your spring and summer gatherings.
How to fill lemon cookies with filling?
Add the filling to a piping bag fitted with a round tip (or a plastic bag with a corner snipped off). Place 2-3 teaspoons of filling on the bottom of a thin lemon cookie and top with another thin lemon cookie to sandwich the cream. Repeat with remaining cookies.

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