Lemon cream sandwich cookies

After all the indulgences of the holidays, something a little lighter sounded good, so I decided to try this recipe, from the January 2009 issue of Bon Appetit. (Well, it is seemingly lighter, although it does entail a certain amount of butter!) It is adapted from a recipe by haute pastry chef Elizabeth Falkner of Citizen Cake. The actual cookie part tastes like a sugar cookie with a hint of lemon, and the browning at the edges provides a nice caramelized element.

The filling is rather subtle in its lemon flavor as well, so if you would like it stronger you may want to add a bit of lemon extract. I did not use all the powdered sugar the recipe suggests, only about 3/4 of a cup, which seemed sweet enough to my taste. I also inexplicably ended up with about 100 of the cut out cookie parts (thus, 50 sandwich cookies once assembled, with the filling) which required me to make a bit of additional filling.

Lemon Cream Sandwich Cookies

Here is the recipe, as published in Bon Appetit:

* 1 1/2 tablespoons finely grated lemon peel
* 1/8 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, at room temperature
* 2 cups (packed) powdered sugar

* 1/2 cup fresh lemon juice
* 1 tablespoon finely grated lemon peel
* 3 3/4 cups all purpose flour
* 1 teaspoon salt
* 1/2 teaspoon baking soda
* 1 cup (2 sticks) unsalted butter, room temperature
* 1 1/2 cups sugar
* 2 large eggs
* 2 large egg yolks

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.

(Riley and Griffin got a little too close to the action…)

1 comment to Lemon cream sandwich cookies

  • Dilva Henry

    These cookies are fantastic! Griffin & Riley must have known it too :)
    It’s a nice blend of crunchy and creamy. And, like butter, lemon makes almost everything better.

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