Lemon Sandwich Cookies

I’ve still got a bunch of lemons from my neighbor, so more lemon dessert! With this one, I get to use lemons for the cookies and lemons for filling as well – a double shot of lemon.  And they’re really, really good!

We’ll start with the cookies, which will take a couple steps.  But before then I’ll say that, for the cookies and filling combined I used two large lemons (like, really large – so plan on 3 or 4 regular grocery store-sized lemons at least).

If you haven’t already, zest and juice a couple lemons and set the zest and juice aside.

Put the butter in a large bowl and mix until creamy – just a couple minutes.  Then add in your salt, powdered sugar, vanilla and lemon juice and mix again until well combined.

Next, add in the flour and cornstarch and once again mix until just combined.  Finally, add in your lemon zest and gently mix until it’s well distributed in the dough.

Place a sheet of plastic wrap on the counter, put your dough on there and roll into a tube, about 2” in diameter.  Really, any size you’d like…that’s about how big your cookies will be.

Wrap the tube in the plastic wrap and refrigerate for an hour.  Clean up the mess you’ve made.

When you’re ready to bake, take the tube out of the fridge.  Line your cookie sheets with parchment paper and slice your cookies into slices about 1/8” thick.  Not too thick, because remember you’re making sandwich cookies.

These won’t spread so you can put more than 6 on a sheet.

Bake at 325 for about 15-17 minutes, or until the edges and bottoms are a light golden brown.

When they’re ready take the sheets out of the oven, let the cookies cool on the sheet for a few minutes and then move the cookies to a wire rack to cool completely.

When the cookies are cooled, you can make the filling.

Put the butter in a bowl and mix until creamy – once again just a couple minutes.  Next, add in the powdered sugar, a bit at a time, so it doesn’t fly everywhere and mix until just combined.

Add in the lemon juice, lemon zest and vanilla and mix until just combined.  NOTE:  if you don’t want your filling too tartly lemon, add in the lemon juice in increments and taste as you go until you get the flavor you’d like.  Put the bowl in the fridge for 15-20 minutes to let the filling firm up a bit.

When you’re ready, get your cooled cookies and pair them up, bottom sides up. 

Place a big plop of filling (I believe that’s the technical term) on one half, then put the other half on top of that.

Place your finished cookies in the fridge for a half hour or so to let the filling firm up.  When you’re ready to serve, dust the tops with powdered sugar and enjoy!!

Makes about 28 delicious lemon sandwich cookies!

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