Lemon Sandwich Cookies

Lemon Sandwich Cookies feature tender little lemon zest-flavored butter cookies with rich lemon flavored butter frosting. Petite and delicious!

These delicious little cookies were served as an array of sweets at my Fall Tea Party. They also make a lovely “gift from the kitchen” when piled  into a small cellophane bag and tied with snippet of ribbon.

Note – Please forgive the grainy photo(s) and minimal content in this post. It is from the early days of my blog when I was still figuring things out and using the ancient camera from my iPhone 4. These posts are being gradually upgraded over time.

Lemon Sandwich Cookies

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Servings: 0

Author: StarTribune Taste section

Ingredients

Cookies:

• 1 cup 2 sticks unsalted butter, room temperature
• 1 cup powdered sugar
• 1 tablespoon finely grated lemon zest from 1 lemon
• 1/2 teaspoon salt
• 2 cups flour spooned and leveled plus more for rolling
• 2 tablespoons or more granulated sugar for sprinkling
• parchment or wax paper

Lemon Frosting:

• 4 ounces cream cheese room temperature
• 1 tablespoon finely grated lemon zest from 1 lemon
• 1 to 1 1/2 cup powdered sugar

Instructions

Cookies:

• In a large bowl, using an electric mixer on high speed, beat butter, powdered sugar, lemon zest and salt until combined. With mixer on low, add flour (dough will be stiff.) Finish mixing with wooden spoon if required.
• Turn dough out onto a piece of plastic wrap. Pat into 1/2 inch thick disk. Wrap and chill until firm, about 1 hour (and up to 3 days.) Note – if the dough is thicker, it will take longer to warm up to a temperature where it can be rolled flat.
• Preheat oven to 350 degrees.
• Unwarp dough and place on a lightly floured parchment or waxed paper surface. With a slightly floured rolling pin, roll dough about 1/8 inch thick (if dough cracks, let it warm up slightly.)
• Cut out cookies with 1 1/2 inch round cutter (reroll scraps once, chilling if too soft.) Place 1 inch apart on two baking sheets. Sprinkle with granulated sugar. Bake until barely beginning to brown
• 8-15 minutes. Note – The baking time for these cookies has varied quite a bit based on the different ovens I have used over the years. Keep an eye on the first batch to figure out correct time for your oven. Transfer to wire rack to cool completely.
• To form sandwiches – place about 1 teaspoon of lemon filling between two cookies, sugared sides facing out. Squeeze gently.

Lemon Frosting

• In a small bowl, mix cream cheese and zest until smooth. Gradually add 1 cup of powdered sugar, mixing until smooth. Mix in remaining sugar, as necessary to create a firm but spreadable filling.