Lemon Sandwich Cookies

If you read this blog, it will be no surprise to you to see a lemon cookie recipe. Kelly and I both love lemons, and so last Friday night Kelly showed up at my house with a bag full of lemons and 5 or 6 lemon dessert recipes for us to try. We debated and decided to try two of the recipes, one was a failure (although we are considering making some revisions) and one was a success.

As you have probably guessed, this sandwich cookie recipe was the success of Friday night. These cookies are so so good, and the filling is irresistible. In fact we had to scold our husbands on more than one occasion for dipping their fingers into the filling as we were waiting for the cookies to cool.

Now, I warn you that while the filling is still soft it will ooze out of the sandwich as you eat, but you can just lick around the cookie as you go, which isn't so bad. Or, if you can actually wait for the filling to set, it will stay put and your cute little sandwich will not be nearly as messy and will still be equally as delicious.


Go ahead and make these tonight leaving a few in your refridgerator for your weekend your dinner guests. Either way, go to the store, get some lemons, and let the citrusy fragrance permeate your kitchen. (As a side note, cut up your lemon rinds and put them in your garbage disposal to give it a nice cleaning.)

Lemon Sandwich Cookies

From Martha Stewart
Pictures by Caroline
Makes 3 dozen

16 tablespoons (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
1 tablespoon finely grated lemon zest (from 1 lemon)
1/2 teaspoon salt
2 cups all-purpose flour (spooned and leveled), plus more for rolling
2 tablespoons granulated sugar, for sprinkling
Creamy Lemon Filling (recipe below)

Directions

1. In a large bowl using an electric mixer on high speed, beat butter, confectioners' sugar, lemon zest, and salt until combined. With mixer on low, add flour (dough will still be stiff); finish mixing with a wooden spoon.
2. Turn dough out onto a piece of plastic wrap, pat into a disk about 1/2 inch thick. Wrap, and chill until firm, about 1 hour (and up to 3 days).
3. Preheat oven to 350 degrees. Unwrap dough; place on a lightly floured piece of parchment or waxed paper. With a lightly floured rolling pin, roll dough about 1/8 inch thick (if dough cracks, let it warm up slightly).
4. Cut out cookies with a 1 1/2-inch round cutter (reroll scraps once, chilling if too soft). Place 1 inch apart on two baking sheets; sprinkle with granulated sugar. Bake until barely beginning to brown, 15 to 20 minutes; transfer to wire racks to cool completely.
5. Form sandwiches: Place about 1 teaspoon Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.

Creamy Lemon Filling
Makes enough for 3 dozen sandwich cookies

1 package (4 ounces) cream cheese, room temperature
1 tablespoon finely grated lemon zest (from 1 lemon)
1 to 1 1/2 cups confectioners' sugar

Directions

1. In a small bowl, mix cream cheese and zest until smooth. Gradually add 1 cup confectioners' sugar, mixing until smooth. Mix in remaining sugar as necessary to create a firm but spreadable filling.