Two Sides of A Coin

My husband and I wanted a place to share our projects...I do crafting (e.g. cards, sewing, etc...), household projects, and parties for kids. My husband makes toy trucks, household projects (e.g. closet redesign), and helps with party decorations and games. While he's a professional contractor, we do this for fun. We both cook, but I am more likely to try new and different recipes. We'll be trying out Pinterest items and reporting back.

Thursday, December 6, 2012

Lemon Sandwich Cookies

I took two lemon desserts with me to "Friends-Giving" a few weekends ago. I made these first, but I was afraid that they wouldn't serve enough people. Beware - it only makes like 12 cookies - you have to use 2 cookies for each sandwich, so it takes lot of cookies!  I was surprised how few it made, but they were worth every second in the kitchen.

Inspired by this pin, this recipe comes from itty bitty kitchen.

Lemon Sandwich Cookies:
  • 14 tablespoons unsalted butter, room temperature (this is important!)
  • 1/4 teaspoon salt
  • 1/2 cup confectioners sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon vanilla extract
  • zest of one lemon
  • 1 cup confectioners sugar
  • 1/4 cup unsalted butter, room temperature
  • juice of one lemon
  1. Preheat oven to 300 F.
  2. In a large bowl cream the butter, salt and sugar until light and fluffy on a medium setting, roughly 3 minutes. Reduce the speed to low and  incorporate the vanilla and lemon zest, scraping down the sides as you go. Sift the flower and cornstarch into the mixture and beat on a low setting until just combined.
  3. Take small portions of the mixture and roll into balls, continue until you have 25-30 (I made mine quite large, I ended up with roughly 23) pieces. If you want them to be as even as possible, roll out the mixture until it forms a log then use a clean knife to section into 30 pieces.
  4. Place them on a baking tray lined with wax paper, gently press on each piece with a fork until it has left an imprint. You can also press on them gently with your fingers, if you do not wish to leave an imprint.  (I used the criss-cross look like a peanut butter cookie because I thought they were cute.)
  5. Bake for 20 minutes. let them cool completely.
  6. For the filling beat the sugar, butter and lemon juice on a medium setting until incorporated. Keep adding sugar until you get a thicker consistency - you don't want the filling to squish out all over, but rather support the top cookie.
  7. Use the back of a spoon, or a knife to ice one side of the cookie then sandwich them together. Try to find two which are similar sizes.  The biscuits can be kept for up to 5 days in an air tight container.

All I can say is WOW - these were awesome.  A 5 out of 5.  Totally worth every minute.  I loved them and so did others.  I hope you do, too!

No comments:

Post a Comment