Lemon Sandwich Cookies

April 10, 2014

The arrival of spring brings with it a number of reasons to celebrate--from April on through the summer there will be Easter dinners, Mother's Day brunches, and countless bridal shower teas--and a major part of any good celebration is the food. These pretty little cookies, with their buttery, melt-in-your-mouth texture and tangy, citrusy buttercream, are the perfect dessert for any springtime celebration.   

Lemon Sandwich Cookies
8 ounces (2 sticks) butter, softened
1 teaspoon vanilla extract
cup confectioners' sugar
cups all-purpose flour
cup cornstarch

6 tablespoons butter
cup confectioners' sugar
1 teaspoon lemon zest
1 teaspoon fresh lemon juice

Preheat oven to 325° and line a baking sheet with parchment paper. In a large mixing bowl, beat butter, vanilla, and confectioners' sugar until fluffy. Sift flour and cornstarch together, then stir into butter and sugar mixture in two batches. With floured hands, roll rounded teaspoons of cookie dough into balls and place on baking sheet, about an inch apart. Next, use a floured fork to flatten the balls, then bake for 15 minutes. 

While the cookies are baking make the buttercream. In a small bowl, beat butter, sifted confectioners' sugar, and lemon zest until pale and fluffy, then beat in the lemon juice.

To assemble cookies pipe buttercream on flat side of one cookie and top with the flat side of another cookie


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