LEMON GINGER SANDWICH COOKIES

facebook share image   twitter share image   pinterest share image   E-Mail share image



Lemon Ginger Sandwich Cookies image

I like to use star cutters for these..but any shape would do..adapted from Elinor Klivans..recipes..Big Fat Cookies. the lemon zest is outstanding in this recipe both in the cookie and the filling

Provided by grandma2969

Categories     Dessert

Time 45m

Yield 9 sandwich cookies

Number Of Ingredients 13

2 cups unbleached all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 cup unsalted butter, softened
1 cup powdered sugar
2 teaspoons lemon zest, finely grated
1 teaspoon vanilla extract
1 cup whole blanched almond, toasted, ground
1/2 cup butter, softened
1 1/2 cups powdered sugar
2 teaspoons finely grated lemon zest
1 tablespoon fresh lemon juice

Steps:

  • to prepare the cookies:.
  • sift dry ingredients into a medium bowl and set aside.
  • in a large bowl, using an electric mixer on medium speed.beat the butter and powdered sugar till smooth -- about 1 minute.
  • stop and scrape down sides of bowl as needed during mixing --.
  • on low speed, mix in dry ingredients and the dough holds together and comes away from the sides of the bowl.
  • divide the dough in half and form into two 6" discs -- wrap each in plastic wrap and refrigerate the dough until cold -- at least 45 minutes.
  • preheat the oven to 325*.
  • Line two cookie sheets with parchment paper or lightly spray with non stick spray.
  • unwrap one piece of dough.lightly flour the rolling surface and rolling pin.roll the dough into a rectangle 12x8".and 1/4" thick.
  • slide a butter knife under it to loosen it from the rolling surface.
  • use a cookie cutter to cut out 3 1/2" circles or any shape you prefer --.
  • set dough scraps aswide.
  • place dough with help of thin metal spatula.cake frosting utensil works great here.
  • 1" apart on prepared sheets -- they do not spread very much -- Repeat the rolling and cutting process with the second piece of dough. gather together all of the dough scraps, forming a smooth dish.repeat the rolling and cutting process.you will have 18 cookies when finished.
  • cut about 1" circle, or other shape from the center of half of the cookies.and remove these from the cookies -- you can bake these for snacks.
  • bake the cookies one sheet at a time until edges are light broqwn and tops are firm.about 20 minutes.
  • cool for 3 minutes on the sheets before transfering them to a wire rack to cool completely.
  • to prepare the FILLING:.
  • in a medium bowl, using an electric mixer on medium speed, beat the butter, powdered sugar, lemon zest and lemon zest till smooth.
  • turn the cookies without the holes, bottom side up.leave just 1/8" plain edge, spread about 1 tblspoon filling on each one.
  • place the bottoms of the cookies with the holes on top of the filling.
  • Cookie sandwiches can be wrapped individually in plastic wrap and stored in a tightly covered container in refrigerator for up to 4 days.
  • bring to room temperature before serving to enhance lemon flavors.

Naro 583
[email protected]

This recipe is a waste of time and ingredients.


Taimoor gulzar
[email protected]

I followed the recipe exactly and my cookies turned out terrible. I'm very disappointed.


Sara warsame
[email protected]

These cookies were a complete disaster. They were dry, crumbly, and tasteless.


Najma Saleem
[email protected]

I wouldn't recommend this recipe.


Md Soman
[email protected]

Overall, I thought these cookies were just okay. They weren't bad, but they weren't amazing either.


Md Mohiddin
[email protected]

The cookies were a bit dry. I think I should have added more butter.


Eden Ya
[email protected]

The cookies didn't spread very much in the oven. I think I should have chilled the dough for longer.


Raid Legends
[email protected]

These cookies were a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.


Sweetee Endee
[email protected]

I'm not a big fan of lemon or ginger, but I actually really liked these cookies. The flavors were subtle and well-balanced.


Uob Ov
[email protected]

These cookies are perfect for a quick and easy snack.


Kamal Jalatama
[email protected]

I love that these cookies are made with whole wheat flour. They're a healthier option than traditional cookies.


Irfan Jiskani
[email protected]

These cookies are a great way to use up leftover lemons and ginger.


Aftab Gumb
[email protected]

I made these cookies for a potluck and they were a huge hit. Everyone loved them!


Sunday Okwute
[email protected]

These cookies are so delicious! The lemon and ginger flavors are perfectly balanced.


Umair Afzal
[email protected]

I've made these cookies several times now, and they're always a crowd-pleaser. They're perfect for any occasion.


Jessy Njuguna
[email protected]

These cookies were easy to make and turned out great! I used fresh lemon zest and ginger, and the flavor was amazing.


Shani Ashraf
[email protected]

I love the combination of lemon and ginger in these cookies. They're so refreshing and flavorful.


Tanha Marwat
[email protected]

These cookies were a hit with my family! The lemon and ginger flavors were perfectly balanced, and the cookies were soft and chewy. I'll definitely be making these again.