Tea-Time Lemon Sandwich Cookies

Enjoy these lemon flavored sandwich cookies – a perfect tea-time dessert.

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  • prep time 1 hr 25 min
  • total time 2 hr 25 min
  • ingredients 10
  • servings 48
 

Ingredients

Cookies

1
cup butter, softened
3/4
cup vanilla ice cream, softened
1 1/2
teaspoons grated lemon peel
2
cups all purpose or unbleached flour
1/4
cup sugar

Filling

3/4
cup powdered sugar
1/4
cup butter, softened
1
teaspoon grated lemon peel
1
to 3 teaspoons fresh lemon juice
1
to 2 drops yellow food color, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large bowl, combine 1 cup butter, ice cream and 1 1/2 teaspoons lemon peel; blend well. Lightly spoon flour into measuring cup; level off. Add flour; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.
  • 2 Heat oven to 375°F. On lightly floured surface, roll dough to 1/8-inch thickness. Cut with floured 1/2-inch round cookie cutter. Coat both sides of cut-out cookies with sugar; place 1 inch apart on ungreased cookie sheets. With fork, prick each cookie 2 to 4 times.
  • 3 Bake at 375°F. for 7 to 8 minutes or until slightly puffed but not brown. Cool 1 minute; remove from cookie sheets. Cool 10 minutes or until completely cooled.
  • 4 In small bowl, combine powdered sugar, 1/4 cup butter, 1 teaspoon lemon peel and enough lemon juice for desired spreading consistency; beat at medium speed until smooth. Add food color; mix until well blended. Spread scant 1/2 teaspoon filling between 2 cooled cookies.
  • 1 In large bowl, combine 1 cup butter, ice cream and 1 1/2 teaspoons lemon peel; blend well. Lightly spoon flour into measuring cup; level off. Add flour; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.
  • 2 Heat oven to 375°F. On lightly floured surface, roll dough to 1/8-inch thickness. Cut with floured 1/2-inch round cookie cutter. Coat both sides of cut-out cookies with sugar; place 1 inch apart on ungreased cookie sheets. With fork, prick each cookie 2 to 4 times.
  • 3 Bake at 375°F. for 7 to 8 minutes or until slightly puffed but not brown. Cool 1 minute; remove from cookie sheets. Cool 10 minutes or until completely cooled.
  • 4 In small bowl, combine powdered sugar, 1/4 cup butter, 1 teaspoon lemon peel and enough lemon juice for desired spreading consistency; beat at medium speed until smooth. Add food color; mix until well blended. Spread scant 1/2 teaspoon filling between 2 cooled cookies.

EXPERT TIPS

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Expert Tips

Purchased lemon curd can be substituted for the homemade lemon filling. Lemon curd is a creamy mixture of lemon juice, sugar, butter and egg yolks, cooked until thick. When the curd cools, it's thick enough to use as a spread for baked goods.

Use a spatula or pancake turner to turn the cutout cookies in sugar to coat them, and to transfer them to the cookie sheets.

Both the cookies and the filling can be made ahead and stored separately for several days. For the best texture, assemble the cookies just before serving.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
80
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
3g,
3%
),
Cholesterol
15mg
15%;
Sodium
50mg
50%;
Total Carbohydrate
7g
7%
(Dietary Fiber
0g
0%
  Sugars
3g
3%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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