Citrus Sandwich Cookies Food

CITRUS CRINKLE COOKIES

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl.
• Combine the butter, brown sugar and 1/2 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
• Add the egg and beat until incorporated. Add the vanilla extract, citrus zest, citrus juice and food coloring and beat until incorporated. Decrease the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
• Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Scoop tablespoons of the chilled dough and roll into balls. Toss each ball in the granulated sugar first, then in the confectioners' sugar, coating them very generously and thoroughly. Arrange the balls about 1 inch apart on 2 baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
• Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
• Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for a few minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.

CITRUS SANDWICH COOKIES

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• For the citrus cookies: Combine the sugar and lemon and orange zests in a stand mixer fitted with the paddle attachment. Mix on low speed until the zests are rubbed into the sugar and the mixture is fragrant, light yellow and looks like wet sand. Add the butter, oil, baking powder, salt and vanilla and mix on low to combine. Raise the speed to medium and cream until lightened and smooth, 1 to 2 minutes.
• Scrape down the sides of the bowl and mix on medium speed for a few seconds. Add the flour all at once and blend on low speed until no streaks of flour remains. The mixture will look dry but will come together. Use your spatula to give the dough a few turns in the bowl to incorporate any remaining flour.
• Take about half of the dough and place it between 2 sheets of parchment paper lightly dusted with flour. Roll the dough out until it is just under 1/4-inch thick. Use a 1 1/2-inch round cutter to cut out as many circles as possible, placing 6 rows of 4 cookies per row on a prepared sheet pan (24 per sheet). Bake the first sheet on the middle rack of the oven until evenly golden on the edges and top, 12 to 14 minutes.
• While the first tray bakes, reroll any scraps and roll out the second half of the dough to fill the second prepared pan with 24 cookies. Bake the second sheet of cookies after you take the first sheet out. Allow the cookies to cool on the trays 1 hour before filling; they will crisp as they cool.
• For the orange cream filling: Combine the white chocolate chips and 1 tablespoon of the butter in a small microwave-safe bowl. Microwave in 15-second intervals, stirring well after each interval, until melted, about 45 seconds. (It's okay if the mixture separates; it will come together after it's melted and stirred.)
• Combine the remaining 3 tablespoons butter and the orange zest in a separate medium bowl and use a rubber spatula to mix and spread the butter until it is smooth and creamy. Add the confectioners' sugar and mix until smooth. Add the melted white chocolate and mix until smooth.
• Place the filling in a disposable pastry bag or sandwich bag and snip off a 1/4-inch opening. Pipe about 1 teaspoon of the filling onto the bottoms of 24 cookies. Top with the remaining cookies to make sandwiches. Serve immediately or allow to rest for a few hours so that the filling can set up. Store at room temperature in an airtight container for up to a week.

CITRUS COOKIES

Steps:

• Whisk together flour, baking powder, and salt. Beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Beat in egg, zest, and flour mixture. Divide dough in half; wrap in plastic. Freeze until firm, 20 minutes.
• Preheat oven to 325 degrees. Unwrap 1 half on a lightly floured surface. Let stand 10 minutes. Roll out to 1/4 inch thick. Cut out circles with a 2-inch round cookie cutter. Transfer cookies to parchment-lined baking sheets. Roll out scraps; cut out circles. Repeat with remaining dough.
• Lightly press 1 end of a clean 1 1/2-inch spool onto surface of each cookie. Refrigerate dough on sheets 10 minutes.
• Sprinkle sanding sugar into imprint on cookies; brush off excess. Bake until golden, about 14 minutes. Cool on sheets on wire racks.

GLITTERING LEMON SANDWICH COOKIES

Steps:

• Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.
• Whisk together flour, cornstarch, and salt.
• Beat together butter and confectioners sugar with an electric mixer until pale and fluffy, then beat in zest and vanilla. At low speed, mix in flour mixture just until a soft dough forms.
• Put sanding sugars in different bowls. Roll a scant tsp of dough into a ball and drop into sugar, turning to coat. Reshape if necessary and transfer to a baking sheet. Repeat, spacing balls 3/4 inch apart, until baking sheet is filled.
• Bake until tops are slightly cracked but still pale (bottoms will be pale golden), 12 to 15 minutes. Transfer cookies on parchment to a rack to cool completely.
• Form and bake more cookies on second baking sheet.
• Make Filling and Sandwich Cookies: Beat butter then add all other filling ingredients in a large bowl with an electric mixer at medium speed until combined well. Transfer to sealable bag and snip off a corner.
• Turn over half of cookies and pipe about 1/2 tsp filling on flat side of each. Sandwich with remaining cookies, pressing gently.