Lemon melting moments
Take a break from pumpkin and gingerbread, and give these buttery lemony sandwich cookies a try. They're easy enough to whip up that they just might become a staple in your holiday cookie collection.
My mom's lemon tree is literally spilling over with lots of juicy lemons so I need to ratchet up the lemon baked goods. I loved the picture of these on Pinterest, so I made these as a pre-holiday baking experiment in case I want to serve it at Thanksgiving or my dessert parties.Skip to next paragraph
The Pastry Chef’s Baking
Carol Ramos trained to be a pastry chef at the Culinary Institute of America and has her certification in baking and pastry arts, but she has never baked professionally. Baking is just something she loves to do. Her blog chronicles her baking odyssey as she tests out different recipes. Her goals are to share her love of baking and convert people into becoming bakers, one dessert at a time.
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As always with sandwich cookies, you want to make them small since you or your guests will be eating two cookies as one. The dough was easy to make and great to work with, not too dry or sticky. I portioned into small balls, flattened each with a fork and froze them first. They don't spread when they're baked and I wanted them chubby so I didn't flatten them too thin.
I liked these cookies. They were crisp, but not hard and the crisp wasn't the snap of a shortbread or dry but just good chewing. The lemon filling complemented the butter cookie nicely but note that you may need to let it set a bit before you use it to sandwich the cookies.
The filling is more like a glaze when you first mix it but unless you want it really sweet, refrain from adding more powdered sugar until it firms up. Then it should be okay to use as filling. If you're serving a "high tea" this holiday season, these would be good to have with your tea.
Lemon melting moments
14 tablespoons unsalted butter, room temperature
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
4 tablespoons unsalted butter, room temperature
juice of one lemon
Preheat oven to 325 degrees F.
In a large bowl cream the butter, salt, and sugar until light and fluffy on a medium setting, roughly three minutes. Reduce the speed to low and incorporate the vanilla and lemon zest, scraping down the sides as you go. Sift the flour and cornstarch into the mixture and beat on low speed until just combined.
Take small portions of the mixture and roll into balls, continue until you have 24-30. 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. (You can also chill the dough at this point, if so, don't preheat the oven until you're ready to bake.)
Bake for 20 minutes. Let them cool completely.
For the filling, beat the sugar, butter, and lemon juice on a medium setting until incorporated. 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.
Related post on The Pastry Chef's Baking: Lemon pound cake
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