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Lemon Sandwich Cookies (W/ Lemon Cream Cheese Filling)

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“Haven't tried these yet, but posting here for safe-keeping. I clipped it out of the newspaper --says recipe is originally from the May 2007 Issue of Everyday Food Magazine.”
READY IN:
50mins
SERVES:
36
YIELD:
36 cookies
UNITS:
Metric

Ingredients Nutrition

Directions

  1. To make cookies, preheat oven to 350°F
  2. In a large bowl using an electric mixer on high speed, beat butter, icing sugar, lemon zest, and salt until combined.
  3. With mixer on low, add flour (dough will be stiff); finish mixing with a wooden spoon.
  4. Turn dough out onto a piece of plastic wrap; pat into a disk about 1/2 inch (1 cm) thick.
  5. Wrap and chill until firm, about 1 hour (and up to 3 days).
  6. Unwrap dough; place on a lightly floured piece of parchment or waxed paper.
  7. With a lightly floured rolling pin, roll dough about 1/8 inch (3 mm) thick. (If dough cracks, let it warm up slightly).
  8. Cut out cookies with a 1 1/2 inch (4 cm) round cutter.
  9. (Re-roll scraps once, chilling if too soft).
  10. Place 1 inch (2.5 cm) apart on two baking sheets; sprinkle with granulated sugar.
  11. Bake until barely beginning to brown, 15-20 minutes. Transfer to wire racks to cool.
  12. For the filling, in a small bowl, mix cream cheese and zest until smooth.
  13. Gradually add 1 cup of icing sugar, mixing until smooth.
  14. Mix in remaining sugar as necessary to create a firm but spreadable filling.
  15. To form the sandwiches, place about 1 teaspoon filling between two cookies, sugared sides facing out; squeeze gently.

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