Best 3 Lemon Cream Sandwich Cookies Recipes
Indulge in a delightful culinary journey with our tantalizing Lemon Cream Sandwich Cookies, a harmonious blend of sweet and tangy flavors. These delectable treats feature crisp and crumbly cookies embracing a luscious lemon cream filling, creating a symphony of textures and flavors that will tantalize your taste buds. With our easy-to-follow recipe, you can effortlessly recreate this classic confection in the comfort of your own kitchen.
Unleash your inner baker and embark on a delightful baking adventure. Our Lemon Cream Sandwich Cookies are just the beginning of a delectable journey. Discover a treasure trove of culinary creations within this article, including the irresistible Lemon Blueberry Muffins, bursting with juicy blueberries and zesty lemon, and the refreshing Lemon Poppy Seed Scones, a perfect accompaniment to your afternoon tea. Treat yourself to the delectable Lemon Drizzle Loaf, a moist and flavorful cake crowned with a sweet lemon glaze, or indulge in the creamy Lemon Bars, a delightful combination of tangy lemon curd and buttery shortbread crust.
LEMON-CREAM SANDWICH COOKIES
A light lemon filling sandwiched between flaky butter cookies makes these a perfect accompaniment to hot tea or coffee.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, cream butter and confectioners' sugar. Beat in extract. Combine flour and cornstarch; beat into creamed mixture. Divide into two balls; wrap in plastic and refrigerate for 1 hour., On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut into 2-in. rounds. Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool., For filling, in a small bowl, cream butter and confectioners' sugar. Beat in lemon juice and zest. Spread over the bottoms of half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 142 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 77mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON-CREAM SANDWICH COOKIES
Categories Cookies Mixer Dessert Kid-Friendly Lemon Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 24 cookies
Number Of Ingredients 15
Steps:
- For filling:
- Using back of spoon, mash lemon peel and salt to paste in medium bowl. Add butter. Using electric mixer, beat until fluffy. Add sugar in 4 batches, beating after each addition until blended.
- For cookies:
- Boil lemon juice and lemon peel in small saucepan until mixture is reduced to 2 tablespoons, about 4 minutes. Pour into small bowl and cool. Sift flour, salt, and baking soda into medium bowl.
- Using electric mixer, beat butter in large bowl until fluffy. Add sugar; beat until blended. Beat in eggs, 1 at a time, then beat in yolks. Beat in lemon juice mixture. Add dry ingredients and stir to blend well. Cover dough and chill until firm, at least 4 hours and up to 1 day.
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Roll out 1/3 of dough on lightly floured surface to scant 3/8-inch thickness. Using 2-inch round cutter, cut out cookies. Transfer cookies to prepared baking sheets. Bake cookies, 1 sheet at a time, until golden at edges, about 12 minutes. Let cookies cool 5 minutes. Transfer to racks and cool completely. Repeat with remaining dough.
- Spread 2 teaspoons filling on flat side of 1 cookie. Top with another cookie, flat side down. Repeat to make more sandwich cookies. DO AHEAD: Can be made 2 days ahead. Store airtight in refrigerator.
LEMON CREAM FILLED SANDWICH COOKIES
these came from my mom's recipe collection these are some of the best cookies
Provided by Patsy Fowler
Categories Cookies
Time 1h30m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 375.
- 2. In a mixing bowl, cream together butter, sugar for 3 minutes. Add in vanilla, eggs, extract, juice and zest, beat for 1 minute.
- 3. Next place the remaining ingredients into mixing bowl and blend well. If dough is slightly sticky you may want to add in a 1/4 cup more flour.
- 4. Let dough chill while you mix the filling. For the filling heat the cream cheese until smooth. Add in remaining ingredients and beat well.
- 5. Place filling in covered container, chill for 1 hour. Roll dough into balls and flatten.
- 6. Bake for 9-11 minutes. Cool on a wire rack completely before filling and sandwiching.
Tips:
- For the best flavor, use fresh lemons. If you don't have fresh lemons, you can use 1 tablespoon of lemon extract mixed with 1 tablespoon of water.
- To make the lemon cream filling, you can use a hand mixer or a stand mixer. If you are using a hand mixer, be sure to beat the butter and cream cheese until they are light and fluffy.
- If the lemon cream filling is too thick, you can add a little bit of milk or cream.
- To make the cookies, you can use a cookie scoop or a spoon. If you are using a cookie scoop, be sure to release the dough onto the baking sheet with a gentle motion.
- Bake the cookies until they are golden brown around the edges. The centers of the cookies should be set, but not too dry.
- Let the cookies cool completely before filling them. If you fill the cookies while they are still warm, the filling may melt and make the cookies soggy.
- To make the cookies ahead of time, bake them according to the recipe and then freeze them in an airtight container. When you are ready to serve the cookies, thaw them at room temperature for about an hour.
Conclusion:
Lemon cream sandwich cookies are a delicious and refreshing treat that are perfect for any occasion. They are easy to make and can be customized to your liking. Whether you prefer a tart or a sweet filling, these cookies are sure to please everyone.
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