Lemon-Cream Sandwich Cookies Recipe

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Lemon-Cream Sandwich Cookies Recipe

Read Reviews
4 3 3
Publisher Photo
A light lemon filling sandwiched between flaky butter cookies makes these a perfect accompaniment to hot tea or coffee.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min. + cooling

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

Nutritional Facts

1 each: 142 calories, 8g fat (5g saturated fat), 20mg cholesterol, 77mg sodium, 17g carbohydrate (9g sugars, 0 fiber), 1g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Lemon-Cream Sandwich Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p94

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Reviews forLemon-Cream Sandwich Cookies

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MY REVIEW
lpjsanto User ID: 3136376 226679
Reviewed May. 21, 2015

"I have made these cookies many times over the years and they are delicious! When the ingredients are measured correctly, the dough is supple and very easy to work with, not crumbly at all. It is a great cookie for folks with egg and nut sensitivities."

MY REVIEW
Brenda MH User ID: 4949513 82065
Reviewed Jan. 6, 2013

"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."

MY REVIEW
aylissia User ID: 6916774 69156
Reviewed Oct. 23, 2012

"This is the most amazing cookie I've ever tasted. It taste like a slice of lemon pie. Everytime I've made these people rave."

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