Lemon Sandwich Cookies

This time of year we have more lemons than we know what to do with. So….when life gives us lemons, we make cookies!

Most lemon cookie recipes out there seem to be a bit light on the lemon for our taste, so we wanted to come up with a recipe that delivered a powerful lemon punch. The cookies themselves incorporate lemon zest, lemon juice and lemon oil and are rolled in a crunchy lemon sugar. They are then filled with a tangy lemon cream and a dollop of lemon curd. These cookies definitely have that lemon zing we love. If you love lemon, this is the cookie for you!

We like to make these cookies small, using a 1” diameter scoop, but you can make them any size you’d like – just be sure to adjust the baking time accordingly.

Note that it is important to cream the sugar, butter, cream cheese and shortening together until very light and fluffy or the cookies will not rise properly.

Scoop dough and roll domed tops only in lemon sugar.

Once out of the oven, lightly tamp down the tops of the cookies with a metal spatula.

Pipe a “dam” around bottom edge of one cookie,
fill center with lemon curd and top with second cookie.

Lemon Sandwich Cookies

Dough:

• 1 ½ cups (10.5 oz) sugar
• Zest of 1 lemon, finely grated
• 2 ½ cups (11.25 oz) flour
• ½ tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• ¼ cup (2 oz) cream cheese cut into small pieces, soft
• 1/3 cup (3 oz) unsalted butter, room temp
• 1/3 cup (2.25 oz) vegetable shortening
• 1 large egg – room temp
• 1 TBS lemon juice
• 1 ½ tsp milk (preferably whole)
• 1 tsp vanilla
• ½ tsp lemon oil

Coating:

• 8 oz (about 1 cup) sanding sugar
• Zest of 1 lemon finely grated

Whisk together the flour, baking soda, baking powder and salt and set aside.  With stand mixer and paddle attachment on low speed, mix sugar and lemon zest until fully combined, about 2-3 minutes.  Add cream cheese, butter and shortening and mix on medium speed for about 5 minutes until very light and fluffy, scraping down the sides of the bowl as needed.  Add egg, lemon juice, milk, vanilla and lemon oil and mix to incorporate well about 1 minute.  Add in the flour mixture and beat until just combined.  Cover and refrigerate dough overnight.

Using a fork, mix sanding sugar with lemon zest well. Cover and refrigerate with the dough overnight.

Preheat oven to 350. Using small (1” diameter) scoop, scoop dough and coat tops only in lemon sugar mixture then place on parchment lined cookie sheet at least 1 ½” apart.  Note: scooped dough can be frozen at this point for up to 1 month, and can be baked directly from the freezer – just add about 2-3 minutes to the bake time. Bake one sheet at a time for 8-9 minutes, rotating sheet half way through baking time. Cookies should just start to brown around the edges. Remove from oven and very lightly tamp down with a metal spatula just to slightly flatten the dome. Place sheet on cooling rack and allow to cool completely before filling.

Filling:

• 3 TBS fresh lemon juice (from one medium lemon)
• 1 ½ tsp unflavored gelatin
• ¾ cup (5 oz) shortening
• 2 ¾ cups (12 oz) confectioner’s sugar
• 1 ½ TBS heavy cream
• ¼ tsp lemon oil
• Lemon Curd (homemade or store bought) for center

Combine the gelatin and lemon juice in a small cup.  Place cup in a larger dish of very hot water and leave until gelatin dissolved and liquid is transparent (about 5 minutes).  Remove cup from hot water and let cool at room temp for about 5 minutes (should not begin to set).  Beat the shortening and half of the sugar. Add the heavy cream, lemon oil and remaining sugar and beat until l smooth (mixture will be rather thick at this point).  Beat in the gelatin mixture until evenly incorporated – do not overbeat.

Assembly

Match up cookies of similar size. Pipe “dam” of filling around bottom edge of one cookie using #2 or #3 plain tip. Fill center with lemon curd.  Place second cookie on top, bottom side down and press together lightly to adhere.

Any leftover filling can be stored tightly covered in refrigerator for up to 2 weeks. Bring to room temp before using.

Finished cookies can be stored in airtight container in refrigerator for up to 2 weeks. Bring to room temperature before serving.

Makes about 60 small sandwich cookies