Lemon Sandwich Cookies (Print Version)
# Ingredients:
01 -
Zest from two fresh lemons.
02 -
1 cup (206g) of regular white sugar.
03 -
3 ounces (86g) of softened cream cheese.
04 -
8 ounces (226g) unsalted butter, brought to room temperature.
05 -
1 large egg yolk, room temp.
06 -
Just 1 teaspoon of fresh lemon juice.
07 -
A small pinch – 1/8 teaspoon – of salt.
08 -
A teaspoon of vanilla extract.
09 -
All-purpose flour, measured at 2 2/3 cups (337g).
10 -
Soft butter (1/2 cup or 113g) for filling.
11 -
Powdered sugar for filling, 1 2/3 cups (190g).
12 -
Vanilla extract for filling, 1/2 teaspoon.
13 -
Zest from 1 lemon for the filling.
14 -
Fresh lemon juice, 1 tablespoon, for the filling.
# Instructions:
01 -
Set your oven to 350°F. Use parchment paper to trace 1.5-inch circles, then flip the sheet over and place it on your baking trays.
02 -
Blend half the amount of sugar and lemon zest in your food processor until it's fragrant and has a light yellow tint.
03 -
Whip the butter, cream cheese, lemon sugar, the rest of the sugar, vanilla, egg yolk, lemon juice, and salt until the mix gets fluffy (around 3-4 minutes).
04 -
Stir in the flour a bit at a time (about three parts), making sure to scrape the bowl down in between.
05 -
Spoon the dough into a pastry bag with a wide tip and pipe 1.5-inch circles, matching them to your traced guides.
# Notes:
01 -
For smoother piping, keep the dough softer.
02 -
If it’s stiff, warming it will make piping easier.
03 -
Uniform cookie sizing is key for consistent results!