LEMON SANDWICH COOKIES

I just absolutely love the bright and fresh taste of lemon! Which is why I absolutely love this cookie! Today's recipe I have for you, is a lemon sandwich cookie.

This cookie is perfect for when you want something sweet, but also bright and flavorful.

Also, while some might not associate lemons with fall and winter, it would appear according to a search online, that they are actually in season from winter to early summer.

Anyway, on to the recipe...

Servings: 4 Dozen | Bake Time: 7 Minutes


Cookies:

  • 1 Stick Butter (Softened)
  • 1 Egg
  • 1/4 Cup Brown Sugar
  • 1/3 Cup White Sugar
  • 1 Teaspoon Lemon Extract
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Baking Powder
  • 2 Cups Flour

Filling:

  • 1 Stick Butter (Softened)
  • 2 1/3 Cup Powdered Sugar
  • 1 Teaspoon Lemon Extract

To Make the Cookies: Start by preheating your oven to 350 degrees. Cream your butter and your sugars, with an electric mixer until fluffy. Once you have creamed your butter and your sugars together, beat in the egg and lemon extract, until they're thoroughly combined. In a separate bowl, sift your salt, baking powder, and flour. Next, beat in this flour mixture, until incorporated.

If you have a sandwich cookie pan, take a slightly shy 1/2 teaspoon of the dough, and press it into your pan. Continue this process.

If you don't have a small sandwich cookie pan, chill your dough for about 30 minutes, or until you're able to roll it out easily without it sticking too much. Roll the dough out with a floured rolling pin, on a lightly floured cutting board (you might have to do half of the dough at a time) to 1/8 of an inch thick. Cut it out with a circular cookie cutter, about 1 3/4 inch across. Bake for 7 minutes. Cool until you can spread the filling on without it melting.

Make sure you watch them carefully though! They do bake quite fast!

To Make the Filling: Beat together your butter, powdered sugar, and lemon extract until they're fully incorporated. Once your cookies have cooled, spread the filling on with a regular kitchen butter knife (you can also use a piping bag here).

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