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Category: Cookies
Prep Time: Cook Time: Total Time:
For the cookies
1 1/3 cups all-purpose flour (fluff and lightly spoon into measuring cups and level off)
2/3 cup cornstarch
1/4 teaspoon salt
2 sticks ( 1/2 pound) unsalted butter, softened
1/2 cup confectioners sugar
2 tablespoons grated lemon zest
1 teaspoon vanilla
White and colored sanding sugars
For the filling
1 cup confectioners sugar (fluff and lightly spoon into measuring cup and level off)
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
2 tablespoons light corn syrup
1/2 stick (4 tablespoons) unsalted butter, softened
Preheat oven to 350 degrees with rack in middle. Line 2 large baking sheets with parchment paper.
Whisk together flour, cornstarch and salt.
Beat together butter and confectioners' sugar with an electric mixer until pale and fluffy. Beat in zest and vanilla. At low speed, mix in flour mixture just until a soft dough forms.
Put sanding sugars in different bowls. Roll a scant teaspoon of dough into a ball and drop into sugar, turning to coat. Reshape if necessary and transfer to a baking sheet. Repeat, spacing balls 3/4 inch apart, until baking sheet is filled.
Bake until tops are slightly cracked but still pale (bottoms will be pale golden), 12 to 15 minutes. Transfer cookies on parchment to a rack to cool completely. Form and bake more cookies on second baking sheet.
For the filling: Beat together all filling ingredients in large bowl with an electric mixer at medium speed until combined well. Transfer to sealable bag and snip off a corner. Turn over half of cookies and pipe about 1/2 teaspoon filling on flat side of each. Sandwich with remaining cookies, pressing gently.
Makes about 4 dozen.
Notes: Sanding sugar is a large-grain, edible crystal sugar that won't dissolve when subjected to heat. Find sanding sugar at most cake and candy supply stores. The sugared dough balls should be chilled for 30 minutes or frozen for 5 to 10 minutes to help preserve their round shape. Keep sandwiched cookies chilled. The un-sandwiched cookies keep in a metal cookie tin at a cool room temperature for up to 4 days.
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GLITTERING LEMON SANDWICH COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
For the cookies
1 1/3 cups all-purpose flour (fluff and lightly spoon into measuring cups and level off)
2/3 cup cornstarch
1/4 teaspoon salt
2 sticks ( 1/2 pound) unsalted butter, softened
1/2 cup confectioners sugar
2 tablespoons grated lemon zest
1 teaspoon vanilla
White and colored sanding sugars
For the filling
1 cup confectioners sugar (fluff and lightly spoon into measuring cup and level off)
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
2 tablespoons light corn syrup
1/2 stick (4 tablespoons) unsalted butter, softened
Preheat oven to 350 degrees with rack in middle. Line 2 large baking sheets with parchment paper.
Whisk together flour, cornstarch and salt.
Beat together butter and confectioners' sugar with an electric mixer until pale and fluffy. Beat in zest and vanilla. At low speed, mix in flour mixture just until a soft dough forms.
Put sanding sugars in different bowls. Roll a scant teaspoon of dough into a ball and drop into sugar, turning to coat. Reshape if necessary and transfer to a baking sheet. Repeat, spacing balls 3/4 inch apart, until baking sheet is filled.
Bake until tops are slightly cracked but still pale (bottoms will be pale golden), 12 to 15 minutes. Transfer cookies on parchment to a rack to cool completely. Form and bake more cookies on second baking sheet.
For the filling: Beat together all filling ingredients in large bowl with an electric mixer at medium speed until combined well. Transfer to sealable bag and snip off a corner. Turn over half of cookies and pipe about 1/2 teaspoon filling on flat side of each. Sandwich with remaining cookies, pressing gently.
Makes about 4 dozen.
Notes: Sanding sugar is a large-grain, edible crystal sugar that won't dissolve when subjected to heat. Find sanding sugar at most cake and candy supply stores. The sugared dough balls should be chilled for 30 minutes or frozen for 5 to 10 minutes to help preserve their round shape. Keep sandwiched cookies chilled. The un-sandwiched cookies keep in a metal cookie tin at a cool room temperature for up to 4 days.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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