GLITTERING LEMON SANDWICH COOKIES
If Santa's elves grew citrus trees, these sparkling lemony bites would surely be among the branches. Sugared dough balls should be chilled before baking for 30 minutes or frozen 5 to 10 minutes to preserve their round shape. Keep chilled after baking. A few suggestions - These are great with lemon extract added to the dough - in addition to the vanilla. They are also good with oranges and orange juice. I have heard it suggested but have not tried - lemon curd instead of buttercream and peppermint sprinkles with chocolate filling. Recipe Source: Gourment Mag
Provided by Ceezie
Categories Dessert
Time 45m
Yield 40-50 sandwich cookies
Number Of Ingredients 13
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.
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