LEMON COOKIES WITH LEMON CREAM FILLING
Pretty little buttery lemon cookies with a tangy lemon buttercream filling.
Provided by Tricia
Categories Cookies
Time 30m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Cut two pieces of parchment to fit your baking sheet(s). Using a round cookie cutter create a template by drawing 1 ½-inch circles, about 1-inch apart, on one side of the parchment. Turn the paper over so the circles are on the bottom. Repeat with the second sheet of parchment. Set aside.
- Fit a large pastry bag with a large open decorator tip and set aside.
Nutrition Facts : Calories 133 kcal, Carbohydrate 16 g, Protein 1 g, Fat 7 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 24 mg, Sodium 15 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 3 g, ServingSize 1 serving
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.
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 (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
LEMON-CREAM SANDWICH COOKIES
Categories Cookies Mixer Dessert Kid-Friendly Lemon Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 24 cookies
Number Of Ingredients 15
Steps:
- For 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.
- 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. 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.
- Spread 2 teaspoons filling on flat side of 1 cookie. Top with another cookie, flat side down. Repeat to make more sandwich cookies. DO AHEAD: Can be made 2 days ahead. Store airtight in refrigerator.
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