Polish Lemon Sandwich Tea Cookies Recipe Cytrynowe Ciasteczka Do Herbaty

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POLISH LEMON SANDWICH TEA COOKIES (CYTRYNOWE CIASTECZKA)



Polish Lemon Sandwich Tea Cookies (Cytrynowe Ciasteczka) image

Melt-in-your-mouth Polish lemon sandwich cookies (cytrynowe ciasteczka) feature a lemon-cream filling and are perfect with tea or coffee.

Provided by Barbara Rolek

Categories     Dessert     Snack

Time 50m

Number Of Ingredients 13

For the Cookie Dough:
2/3 cup superfine sugar
8 ounces (1 cup) unsalted butter, at room temperature
1 large ​ egg yolk , lightly beaten, at room temperature
2 teaspoons lemon juice
2 teaspoons lemon zest
2 1/4 cups all-purpose flour
For the Cookie Filling:
2.7 ounces (1/3 cup) unsalted butter, at room temperature
4 cups confectioners' sugar , plus more for garnish
4 tablespoons lemon juice
1/2 teaspoon lemon zest
1 tablespoon milk, or as needed, optional

Steps:

  • Place rack in the middle of the oven and heat to 375 F.
  • In a large bowl, cream together the superfine sugar with 8 ounces softened butter until light and fluffy.
  • Beat in egg yolk, lemon juice, lemon zest, and flour until well mixed.
  • Using a one-inch cookie scoop, portion dough onto parchment -lined sheet pans, spacing two inches apart. Using the bottom of a glass that has been dipped in flour, lightly tamp the dough twice to flatten it.
  • Repeat with the remainder of cookie dough, dipping the glass in more flour, as necessary, so cookies won't stick.
  • Bake eight to 10 minutes or until the edges are starting to brown but still quite light in color overall. Remove from oven. Cool five minutes on sheet pans and then transfer to a wire rack to cool completely.
  • In a medium bowl, cream together 1/3 cup softened butter, 4 cups confectioners' sugar, 4 tablespoons lemon juice, and 1/2 teaspoon zest . If the mixture is too thick, add milk 1 tablespoon at a time until desired consistency is achieved. This mixture should be thick but smooth.
  • To assemble the sandwich cookies, you can use a teaspoon to place dollops of filling; however, we prefer using a piping bag with a plain tip to pipe a spiral of filling onto the flat side of one cookie and then top with another cookie, flat side down. Twist the top cookie a little to make sure it is on securely. Dust the tops with confectioners' sugar.

Nutrition Facts : Calories 185 kcal, Carbohydrate 26 g, Cholesterol 34 mg, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, Sodium 5 mg, Sugar 19 g, Fat 9 g, ServingSize 30 cookies (30 servings), UnsaturatedFat 0 g

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