Lemon Cream Filled Sandwich Cookies Recipes

Steps:

• 1. Preheat oven to 375.
• 2. In a mixing bowl, cream together butter, sugar for 3 minutes. Add in vanilla, eggs, extract, juice and zest, beat for 1 minute.
• 3. Next place the remaining ingredients into mixing bowl and blend well. If dough is slightly sticky you may want to add in a 1/4 cup more flour.
• 4. Let dough chill while you mix the filling. For the filling heat the cream cheese until smooth. Add in remaining ingredients and beat well.
• 5. Place filling in covered container, chill for 1 hour. Roll dough into balls and flatten.
• 6. Bake for 9-11 minutes. Cool on a wire rack completely before filling and sandwiching.

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.

Steps:

• For filling:
• Using back of spoon, mash lemon peel and salt to paste in medium bowl. Add butter. Using electric mixer, beat until fluffy. Add sugar in 4 batches, beating after each addition until blended.
• For cookies:
• Boil lemon juice and lemon peel in small saucepan until mixture is reduced to 2 tablespoons, about 4 minutes. Pour into small bowl and cool. Sift flour, salt, and baking soda into medium bowl.
• Using electric mixer, beat butter in large bowl until fluffy. Add sugar; beat until blended. Beat in eggs, 1 at a time, then beat in yolks. Beat in lemon juice mixture. Add dry ingredients and stir to blend well. Cover dough and chill until firm, at least 4 hours and up to 1 day.
• Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Roll out 1/3 of dough on lightly floured surface to scant 3/8-inch thickness. Using 2-inch round cutter, cut out cookies. Transfer cookies to prepared baking sheets. Bake cookies, 1 sheet at a time, until golden at edges, about 12 minutes. Let cookies cool 5 minutes. Transfer to racks and cool completely. Repeat with remaining dough.
• Spread 2 teaspoons filling on flat side of 1 cookie. Top with another cookie, flat side down. Repeat to make more sandwich cookies. DO AHEAD: Can be made 2 days ahead. Store airtight in refrigerator.

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.

Steps:

• Filling:.
• Using the back of a spoon mash lemon zest and salt to a paste in a medium bowl.
• Add butter. Using an electric mixer, beat until fluffy.
• Add powdered sugar in 4 batches, beating after each addition until well blended.
• Cookies:.
• Boil lemon juice and lemon zest in small pan until the mixture is reduced to two tablespoons, this takes about four minutes, watch it closely.
• Pour into a small bowl and let cool.
• Sift flour, salt, and baking soda into a small bowl.
• Using an electric mixer beat butter in a large bowl until fluffy.
• Add sugar, beat until well blended.
• Beat in two whole eggs, one at a time, then beat in two egg yolks.
• Beat in lemon juice mixture.
• Add in dry ingredients and stir until well blended but do not overstir!
• Cover dough and chill until very firm, at least four hours and up to one day.
• Preheat oven to 375°F Line 2 baking sheets with parchment paper.
• Roll out dough on lightly floured surface to scant 3/8 inch thickness.
• Using 2 inch round cookie cutter, cut out cookies.
• Transfer cookies to baking sheets and bake one pan at a time for best results.
• Bake for 12 minutes or until edges are golden brown.
• Transfer to racks and cool completely, repeat with remaining dough.
• Spread 2 tablespoons of filling on the flat side of one cookie. Top with another cookie.
• Repeat process to make your sandwich cookies.
• Can be made 2 days ahead.
• Store airtight in the refrigerator.