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Lemon-Cream Sandwich Cookies Recipe

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A light lemon filling sandwiched between flaky butter cookies makes these a perfect accompaniment to hot tea or coffee.

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Lemon-Cream Sandwich Cookies Recipe

Prep: 30 min. + chilling Bake: 10 min. + cooling

Yield: 24 Servings

30 10 40

Ingredients

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 peel

Directions

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 wrap 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 peel. Spread over the bottoms of half of the cookies; top with remaining cookies. Yield: 2 dozen.

Editor's Note: This recipe does not use eggs.

Nutritional Facts 1 serving (1 each) equals 142 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 77 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.

Originally published as Lemon-Cream Sandwich Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p94

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Lemon-Cream Sandwich Cookies

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Reviewed on Jan. 06, 2013 by Brenda MH

Although the cookies did taste good, the dough was an absolute nightmare to work with. It was so crumbly, due to the lack of eggs or milk or water or anything to provide some moisture. I'm at a loss to know how anyone could roll out this dough. The cookies did taste good but they weren't worth the effort.