Wednesday, March 14, 2012

52 cookies :: week 10 :: lemon cream sandwich cookies

52 cookies

E bookmarked this one a few week's back. with an abundance of lemons in our CSA box lately the time was right. (and with a st. paddy's day bake-sale at work this week - it was fun to do something a little fancy.) I doubled the recipe, and actually ended up making 2 dozen sandwich cookies, and having another dozen "plain" lemon cookies that are perfect with a cup of tea.

Lemon Cream Sandwich Cookies
from The Grand Central Baking Book

1 1/2 c all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
1 c granulated sugar
2 egg yolks, at room temperature
3 tblsp freshly squeezed lemon juice
2 tblsp finely chopped lemon zest

4 oz cream cheese, at room temperature
1 c confectioners' sugar
1 tblsp freshly squeezed lemon juice
1 tblsp finely chopped lemon zest

Combine dry ingredients.

Using a stand mixer with the paddle attachment, beat the butter and sugar together on medium speed until lighter in color and fluffy. Add egg yolks, lemon juice, and lemon zest and mix thoroughly. Scrape the bottom and side of bowls.

With mixer on low speed, add the dry ingredients and mix until they just disappear into the dough.

Transfer dough to parchment or plastic wrap and form into a 1-inch-thick disk. Wrap and refrigerate for at least 1 hour - and up to 3 days. (If you don't use after 1 hour, allow the dough to warm up slightly, until it becomes pliable and easy to roll.)

Preheat oven to 350. Roll out dough on lightly floured surface to 1/8 inch. Place on silpat lined tray. Bake for about 15 minutes, rotating half way through. Let cool completely before filling.

Using a stand mixer with paddle attachment, mix the cream cheese and confectioners' sugar on low until smooth and well combined. Add lemon juice and zest and beat for one minute at increased speed.

Fill and assemble the sandwich cookies by spreading a layer of filling onto an inverted cookie, leaving the edges uncovered. Cover with second cookie and press together gently so the filling spreads to the edges.

K: Nice and lemony. I prefer it not in the fridge. They are better at room temperature. Maybe if it was a really hot day, leave it in the fridge just a little. My friend Emma said it was really really really super-duper good. I REALLY REALLY LOVE IT SO MUCH!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

E: The cookies were really good! Though when u bite them the cream slides out and it gets really messy. I think they are tasty room tempature . Well, AWESOME cookie. And thx 4 bakin' them.

D: These things are a delicious mess. Kinda like an Oreo but when you bite into it...squish! A burst of lemon cream that is lite and smooth that gives it it's own personality. The cookie has a hint of lemon as well. Chomp squish chomp ...yum


rebecca said...

please send a box of these to corvallis

Tracy said...


rebecca said...

i'm serious!

he he! no, i'm not. but wouldn't it be lovely!?

Tracy said...

It would be. I would hand-deliver them. And then we would drink tea. xo

rebecca said...

if only!