Desserts

Lemon Sandwich Cookies

READY IN: 2hrs 15minsYIELD: 24 cookies

INGREDIENTS

  • 12 tablespoonlemon zest, grated
  • 14 cuplemon juice
  • 12 cupbutter, unsalted, softened
  • 23 cupsugar
  • 12 teaspoonsalt
  • 1egg yolk
  • 14 teaspoonbaking soda
  • 2cupsall-purpose flour
  • 3tablespoonslemon zest, grated
  • 14 teaspoonsalt
  • 1cupbutter, unsalted, softened
  • 4cupsconfectioners’ sugar, sifted(after measuring)
  • 2inches round cookie cutters
  • NUTRITION INFO

    Serving Size: 1 (163) g

    Servings Per Recipe:8

    Calories: 725.9

    Calories from Fat 318 g 44 %

    Total Fat 35.4 g 54 %

    Saturated Fat 22.1 g 110 %

    Cholesterol 112.3 mg 37 %

    Sodium 564.4 mg 23 %

    Total Carbohydrate101.4 g 33 %

    Dietary Fiber 1.1 g 4 %

    Sugars 75.8 g 303 %

    Protein 4 g 7 %

    DIRECTIONS

  • Boil lemon zest and juice in a small saucepan over medium heat until reduced to 1 tablespoon, 3 to 5 minutes. Remove from heat and cool.
  • Beat together butter, sugar, and salt with an electric mixer at medium speed until pale and fluffy, about 5 minutes. Add yolk and egg, one at a time, beating well after each addition, then beat in lemon reduction. At low speed, mix in baking soda and flour until just combined.
  • Form dough and into a 6-inch disk. Chill, wrapped, until firm, about 2 hours.
  • Preheat over to 375 with racks in middle and upper positions. Butter 2 large baking sheets. Roll out dough on a lightly floured surface with a lightly floured rolling pin to a 13-inch (1/8-inch-thick) round. Cut out cookies, rerolling dough once. Bake 1 inch apart until edges are golden, about 15 minutes.
  • Transfer to a rack to cool completely.
  • MAKE LEMON FILLING: Mince zest with salt. Beat butter with electric mixer until light and fluffy, then beat in zest paste. Reduce speed to low, then mix in sugar until well combined.
  • ASSEMBLE COOKIES: Spread filling (about a rounded Tbsp) on half of the cookies and sandwich with remaining cookies. Press slightly, then smooth edges with a butter knife or small spatula. Chill until filling sets, about 30 minutes.
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