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Lemon-Cream Sandwich Cookies Recipe

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

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

  • 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.

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.

Wine Pairings

Sweet White Wine

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