Lemon Ginger Sandwich Cookies
- Ready In:
- 45mins
- Ingredients:
- 13
- Yields:
-
9 sandwich cookies
ingredients
-
COOKIES
- 2 cups unbleached all-purpose flour
- 1⁄2 teaspoon salt
- 2 1⁄2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 teaspoons lemon zest, finely grated
- 1 teaspoon vanilla extract
- 1 cup whole blanched almond, toasted, ground
-
LEMON FILLING
- 1⁄2 cup butter, softened
- 1 1⁄2 cups powdered sugar
- 2 teaspoons finely grated lemon zest
- 1 tablespoon fresh lemon juice
directions
-
to prepare the cookies:
- sift dry ingredients into a medium bowl and set aside.
- in a large bowl, using an electric mixer on medium speed.beat the butter and powdered sugar till smooth -- about 1 minute.
- stop and scrape down sides of bowl as needed during mixing --.
- on low speed, mix in dry ingredients and the dough holds together and comes away from the sides of the bowl.
- divide the dough in half and form into two 6" discs -- wrap each in plastic wrap and refrigerate the dough until cold -- at least 45 minutes.
- preheat the oven to 325*.
- Line two cookie sheets with parchment paper or lightly spray with non stick spray.
- unwrap one piece of dough.lightly flour the rolling surface and rolling pin.roll the dough into a rectangle 12x8".and 1/4" thick.
- slide a butter knife under it to loosen it from the rolling surface.
- use a cookie cutter to cut out 3 1/2" circles or any shape you prefer --.
- set dough scraps aswide.
- place dough with help of thin metal spatula.cake frosting utensil works great here.
- 1" apart on prepared sheets -- they do not spread very much -- Repeat the rolling and cutting process with the second piece of dough. gather together all of the dough scraps, forming a smooth dish.repeat the rolling and cutting process.you will have 18 cookies when finished.
- cut about 1" circle, or other shape from the center of half of the cookies.and remove these from the cookies -- you can bake these for snacks.
- bake the cookies one sheet at a time until edges are light broqwn and tops are firm.about 20 minutes.
- cool for 3 minutes on the sheets before transfering them to a wire rack to cool completely.
-
to prepare the FILLING:
- in a medium bowl, using an electric mixer on medium speed, beat the butter, powdered sugar, lemon zest and lemon zest till smooth.
- turn the cookies without the holes, bottom side up.leave just 1/8" plain edge, spread about 1 tblspoon filling on each one.
- place the bottoms of the cookies with the holes on top of the filling.
- Cookie sandwiches can be wrapped individually in plastic wrap and stored in a tightly covered container in refrigerator for up to 4 days.
- bring to room temperature before serving to enhance lemon flavors.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I love cooking, and reading Christian fiction..I have 5 grandchildren..4 boys and 1 spoiled granddaughter...I also have a black cocker spaniel named Tobey..who is very spoiled..Love computer games, cross stitch and reading cookbooks..I was diagnosed with Acute Myeloid Leukemia almost a year ago, on September 26, 2005....was in an out of the hospital for 8 months, doing intensive chemo...I am doing well now, thanks for all the prayers...