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Lemon-Cream Sandwich Cookies

 Lemon-Cream Sandwich Cookies
A light lemon filling sandwiched between flaky butter cookies makes these a perfect accompaniment to hot tea or coffee.
24 ServingsPrep: 30 min. + chilling Bake: 10 min. + cooling


  • 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
  • 1/4 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon peel


  • 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.
Nutritional Facts: 1 serving (1 each) equals 142 calories,

2 of 2

Lemon-Cream Sandwich Cookies (continued)

Nutritional Facts: 8 g fat (5 g saturated fat), 20 mg cholesterol, 77 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.