Glittering Lemon Sandwich Cookies Food

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 teaspoon 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 together all 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 teaspoon filling on flat side of each. Sandwich with remaining cookies, pressing gently.

GLITTERING LEMON SANDWICH COOKIES

Steps:

• Make Cookies:
• 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 teaspoon 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 together all 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 teaspoon filling on flat side of each. Sandwich with remaining cookies, pressing gently.

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.

LEMON SANDWICH COOKIES (W/ LEMON CREAM CHEESE FILLING)

Steps:

• To make cookies, preheat oven to 350°F
• In a large bowl using an electric mixer on high speed, beat butter, icing sugar, lemon zest, and salt until combined.
• With mixer on low, add flour (dough will be stiff); finish mixing with a wooden spoon.
• Turn dough out onto a piece of plastic wrap; pat into a disk about 1/2 inch (1 cm) thick.
• Wrap and chill until firm, about 1 hour (and up to 3 days).
• Unwrap dough; place on a lightly floured piece of parchment or waxed paper.
• With a lightly floured rolling pin, roll dough about 1/8 inch (3 mm) thick. (If dough cracks, let it warm up slightly).
• Cut out cookies with a 1 1/2 inch (4 cm) round cutter.
• (Re-roll scraps once, chilling if too soft).
• Place 1 inch (2.5 cm) apart on two baking sheets; sprinkle with granulated sugar.
• Bake until barely beginning to brown, 15-20 minutes. Transfer to wire racks to cool.
• For the filling, in a small bowl, mix cream cheese and zest until smooth.
• Gradually add 1 cup of icing sugar, mixing until smooth.
• Mix in remaining sugar as necessary to create a firm but spreadable filling.
• To form the sandwiches, place about 1 teaspoon filling between two cookies, sugared sides facing out; squeeze gently.

LEMON-CREAM SANDWICH COOKIES

Steps:

• In a bowl, cream butter and confectioners' sugar. Beat in extract. Combine flour and cornstarch; beat into creamed mixture. Divide into two balls; wrap in plastic and refrigerate for 1 hour., On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut into 2-in. rounds. Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool., For filling, in a small bowl, cream butter and confectioners' sugar. Beat in lemon juice and zest. Spread over the bottoms of half of the cookies; top with remaining cookies.

LEMON SANDWICH COOKIES

Steps:

• 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 (dough will still be stiff); finish 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).
• Unwrap dough; place on a lightly floured piece of parchment or waxed paper. With a lightly floured rolling pin, roll dough about 1/8 inch thick (if dough cracks, let it warm up slightly).
• Cut out cookies with a 1 1/2-inch round cutter (reroll scraps once, chilling of too soft). Place 1 inch apart on two baking sheets; sprinkle with granulated sugar. Bake until barely beginning to brown, 15 to 20 minutes; transfer to wire racks to cool completely.
• Form sandwiches: Place about 1 teaspoon Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.

BUTTERY LEMON SANDWICH COOKIES

Steps:

• Spread frosting on bottoms of half of the crackers; cover with remaining crackers. Dip sandwiches in melted candy coating; allow excess to drip off. Place on waxed paper; decorate as desired. Let stand until set. Store in an airtight container in the refrigerator.