Lemon Sandwich Cookies W Lemon Cream Cheese Filling Recipes

LEMON SANDWICH COOKIES RECIPE

Steps:

• Cream the sugar, butter, and salt until light and fluffy. Stir in the vanilla extract, lemon juice, and lemon zest. Add the flour in thirds just until incorporated.
• Turn the dough out of the bowl and roll into a 9"x2" log. Wrap tightly in plastic wrap and chill for at least 2 hours up to overnight.
• Preheat the oven to 350ºF. Slice into thin 1/4" discs. Place one inch apart on a parchment-lined baking sheet. Bake about 20 minutes or until the edges are lightly golden. Cool on the pan for 5 minutes and then cool completely on a wire rack.
• With an electric mixer, mix the cream cheese, lemon juice, zest, confectioners' sugar, and salt. Place in a piping bag or spread with a spoon onto the flat side of half of the cookies. Place another cookie on top to make a sandwich.
• Let the filling set up for a few hours before serving.

LEMON SANDWICH COOKIE WITH LEMON CREAM FILLING

Steps:

• Begin by preparing the Thin Lemon Cookies. The recipe is linked in the notes below.
• As the cookies cool, prepare the lemon cream filling.
• Beat the cream cheese with an electric mixer until smooth. (Either a stand or hand mixer will work. I recommend using the whisk attachment.)
• Then, beat in the confectioners' sugar, lemon zest, vanilla extract, and lemon juice. Next, slowly add the heavy whipping cream, beating until stiff peaks form.
• Add the filling to a piping bag fitted with a round tip (or a plastic bag with a corner snipped off). Place 2-3 teaspoons of filling on the bottom of a thin lemon cookie and top with another thin lemon cookie to sandwich the cream. Repeat with remaining cookies.
• Store the cookies in an airtight container in a chilled location. The cookies can also be frozen.

LEMON SANDWICH COOKIES

Steps:

• Boil lemon zest and juice in a small saucepan over medium heat until reduced to 1 tablespoon, 3 to 5 minutes. Remove from heat and cool.
• Beat together butter, sugar, and salt with an electric mixer at medium speed until pale and fluffy, about 5 minutes. Add yolk and egg, one at a time, beating well after each addition, then beat in lemon reduction. At low speed, mix in baking soda and flour until just combined.
• Form dough and into a 6-inch disk. Chill, wrapped, until firm, about 2 hours.
• Preheat over to 375 with racks in middle and upper positions. Butter 2 large baking sheets. Roll out dough on a lightly floured surface with a lightly floured rolling pin to a 13-inch (1/8-inch-thick) round. Cut out cookies, rerolling dough once. Bake 1 inch apart until edges are golden, about 15 minutes.
• Transfer to a rack to cool completely.
• MAKE LEMON FILLING: Mince zest with salt. Beat butter with electric mixer until light and fluffy, then beat in zest paste. Reduce speed to low, then mix in sugar until well combined.
• ASSEMBLE COOKIES: Spread filling (about a rounded Tbsp) on half of the cookies and sandwich with remaining cookies. Press slightly, then smooth edges with a butter knife or small spatula. Chill until filling sets, about 30 minutes.

LEMON-CREAM SANDWICH COOKIES

Steps:

• For filling:
• Using back of spoon, mash lemon peel and salt to paste in medium bowl. Add butter. Using electric mixer, beat until fluffy. Add sugar in 4 batches, beating after each addition until blended.
• For cookies:
• Boil lemon juice and lemon peel in small saucepan until mixture is reduced to 2 tablespoons, about 4 minutes. Pour into small bowl and cool. Sift flour, salt, and baking soda into medium bowl.
• Using electric mixer, beat butter in large bowl until fluffy. Add sugar; beat until blended. Beat in eggs, 1 at a time, then beat in yolks. Beat in lemon juice mixture. Add dry ingredients and stir to blend well. Cover dough and chill until firm, at least 4 hours and up to 1 day.
• Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Roll out 1/3 of dough on lightly floured surface to scant 3/8-inch thickness. Using 2-inch round cutter, cut out cookies. Transfer cookies to prepared baking sheets. Bake cookies, 1 sheet at a time, until golden at edges, about 12 minutes. Let cookies cool 5 minutes. Transfer to racks and cool completely. Repeat with remaining dough.
• Spread 2 teaspoons filling on flat side of 1 cookie. Top with another cookie, flat side down. Repeat to make more sandwich cookies. DO AHEAD: Can be made 2 days ahead. Store airtight in refrigerator.

LEMON-CREAM SANDWICH COOKIES

Steps:

• Filling:.
• Using the back of a spoon mash lemon zest and salt to a paste in a medium bowl.
• Add butter. Using an electric mixer, beat until fluffy.
• Add powdered sugar in 4 batches, beating after each addition until well blended.
• Cookies:.
• Boil lemon juice and lemon zest in small pan until the mixture is reduced to two tablespoons, this takes about four minutes, watch it closely.
• Pour into a small bowl and let cool.
• Sift flour, salt, and baking soda into a small bowl.
• Using an electric mixer beat butter in a large bowl until fluffy.
• Add sugar, beat until well blended.
• Beat in two whole eggs, one at a time, then beat in two egg yolks.
• Beat in lemon juice mixture.
• Add in dry ingredients and stir until well blended but do not overstir!
• Cover dough and chill until very firm, at least four hours and up to one day.
• Preheat oven to 375°F Line 2 baking sheets with parchment paper.
• Roll out dough on lightly floured surface to scant 3/8 inch thickness.
• Using 2 inch round cookie cutter, cut out cookies.
• Transfer cookies to baking sheets and bake one pan at a time for best results.
• Bake for 12 minutes or until edges are golden brown.
• Transfer to racks and cool completely, repeat with remaining dough.
• Spread 2 tablespoons of filling on the flat side of one cookie. Top with another cookie.
• Repeat process to make your sandwich cookies.
• Can be made 2 days ahead.
• Store airtight in the refrigerator.