2 cups all-purpose flour (spooned and leveled), plus more for rolling
2 tablespoons granulated sugar, for sprinkling
Creamy Lemon Filling
1 package, 4 ounces, cream cheese, room temp
1 tbsp finely grated lemon zest (1 lemon)
1 to 1 1/2 cups confectioners sugar
Instructions
For Creamy Lemon Filling- 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.
Preheat oven to 350 degrees. 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.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).
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).Cut out
cookies with a 1 1/2-inch round cutter (reroll
scraps once, chilling of 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.
Form sandwiches- Place about 1 teaspoon Creamy Lemon
Filling between two cookies, sugared sides facing
out; squeeze gently.
Originally Submitted
3/28/2011
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