Create Crisp little lemony sandwich cookies with a lemon frosting ... either sandwiched between two cookies or just drizzled on top of one.
Using confectioners' sugar in the dough in place of granulated sugar gives these lemony cookies a deliciously light crumb. Servings: 24
Ingredients
- 1 cup unsalted butter (room temperature)
½ cup confectioners’ sugar
3/4 tablespoons lemon juice (freshly squeezed)
½ tablespoon lemon zest (finely grated)
1 cups all-purpose flour
½ teaspoon lemon zest
dash of kosher salt
Directions
Preheat oven to 350 F. In a medium bowl, beat together butter and confectioners' sugar until light and fluffy. Stir in the lemon juice and zest. Then beat in the flour and salt until well combined.Beat in as much flour as you can. Stir in any remaining flour with a wooden spoon.
Roll half of the dough into 1-inch balls. Arrange the balls 1 inch apart on 2 parchment lined baking sheets.
** For a crispier cookie, gently flatten each cookie using your fingers or crisscross pattern with fork tongs
Bake for 10 to 12 minutes or until the cookies are lightly browned on the bottom and just firm. Allow to cool on baking sheets for 2 minutes and then remove to wire rack to cool.
Lemon Filling / Frosting:
- 1 egg, beaten
2/3 cup white sugar
1½ teaspoons lemon zest
3 tablespoons lemon juice
1½ tablespoons butter
Directions
To make the filling, combine the beaten egg, sugar, lemon zest, lemon juice and butter in the top of a double boiler. Stir until thick. Drizzle over cookies or sandwich bwtween cookies.Adapted from FoodAndWine
More info for SANDWICHED cookies from ZoeDawn
For more great pressed cookie recipes like this one, be sure to visit http://www.christmas-cookies.com
