POLISH LEMON SANDWICH TEA COOKIES RECIPE - CYTRYNOWE CIASTECZKA DO HERBATY
Poles are big tea drinkers, although knock-your-socks-off-strong black coffee is also common. Little pastries or cookies are common with afternoon tea as in the English style. This recipe for melt-in-your-mouth Polish lemon sandwich tea cookies or cytrynowe ciasteczka do herbaty calls for a lemon cream filling. If you want your filling to look sunshine yellow, add a few drops of food coloring. It will also give your guests a hint as to what's inside these delectable confections. These cookies can be made with any citrus fruit, actually, and are equally yummy made with oranges, tangerines, blood oranges, and even grapefruit. This pretty cookie is ideal for a ladies' luncheon or Mother's Day. If made correctly, this recipe will yield 60 cookies or 30 sandwich cookies. Here is a larger photo of Polish Lemon Sandwich Tea Cookies.
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- To make the cookie dough: In a large bowl or stand mixer, cream superfine sugar and 8 ounces softened butter until light and fluffy. Beat in the egg yolk, lemon juice and lemon zest (save 1/2 teaspoon zest for filling) until well incorporated. Beat in the flour 1/2 cup at a time until thoroughly mixed.
- Place rack in the middle of the oven and heat to 375 degrees. Using a 1-inch cookie scoop, portion dough onto parchment-lined sheet pans, spacing 2 inches apart. Using the bottom of a glass that has been dipped in flour, lightly tamp the dough twice to flatten it. Repeat with remainder of cookies, dipping glass in more flour, as necessary, so cookies won't stick. Bake 8 to 10 minutes or until the edges are starting to brown but still quite light in color overall. Remove from oven. Cool 5 minutes on sheet pans and then transfer to a wire rack to cool completely.
- To make the filling: In a medium bowl, cream together 1/3 cup softened butter, 4 cups confectioners' sugar, 3 tablespoons lemon juice and reserved 1/2 teaspoon zest. If mixture is too thick, add milk 1 tablespoon at a time until desired consistency is achieved. This mixture should be thick but smooth.
- To assemble the sandwich cookies: You can use a teaspoon to place dollops of filling on, but I prefer to use a piping bag with a plain tip to pipe a spiral of filling onto the flat side of one cookie and then top with another cookie, flat side down, twisting the top cookie a little to make sure it is on securely. Dust the tops with confectioners' sugar.
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