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
- Preheat oven to 300 F.
- 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.
- 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.
- 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.)
- Bake for 20 minutes. let them cool completely.
- 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.
- 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!