I've just added a new favorite recipe to the list, these lemon cookies with lemon filling are amazing! The cookie itself is a great recipe, with a really buttery texture and the filling is the finishing touch, you could definitely mix this recipe up and switch the lemon zest & juice and instead use orange. This is the first time I tried to make sandwich cookies and I must say that I felt like a pro baker, I had always stayed away from them thinking that they were too complicated, but these are really easy and fun. Note to self would be to make the cookies thinner and add lemon zest to the filling, but if you're not too crazy over a very lemony taste the original lemon filling recipe works just fine. These cookies would be the perfect companion for a coffee or tea brake! Hope you like them!
Let me know!
2 sticks unsalted butter, room temperature
1 cup confectioners' sugar
1 tablespoon finely grated lemon zest (about 1 lemon)
1/2 teaspoon salt
2 cups all-purpose flour, plus more for rolling
2 tablespoons granulated sugar, for sprinkling
Preheat oven to 350 degrees. In a large bowl using an electric mixer on high speed, beat butter, confectioners' sugar, lemon zest, and salt until combined. With mixer on low, add flour, finishing mixing with a wooden spoon.
Turn dough out onto a piece of plastic wrap, pat into a disk about 1/2 inch thick. Wrap, and chill until firm, about 1 hour and up to 3 days.
Place dough on a lightly floured piece of parchment paper. With a lightly floured rolling pin, roll dough about 1/8 inch thick. (If dough cracks, let it warm up slightly).
Cut cookies with a 1 1/2 inch round cutter. Place 1 inch apart; sprinkle with granulated sugar. Bake until bare beginning to brown, about 15 to 20 minutes. Let cool completely.
2 cups confectioners' sugar
1/4 cup freshly squeezed lemon juice
Combine sugar and lemon zest until smooth but not runny, add more confectioners' sugar to thicken.
Source: Martha Stewart