Creamy Lemon Sandwich Cookies
I spent last weekend on the couch, watching too many episodes of Create on PBS, and frequently dozing off to the sound of Martha Stewart’s Kitchen Aid mixer blending up something delicious and beautiful. I’m pretty sure we’d never be friends in real life, but that woman can make a mean birthday cake.
After watching Katie Brown, Cook’s Country, and even Julia Child herself bake up various mouth-watering confections, I had to get in the kitchen. My energy was completely insufficient, so these cookies took me three days. I’m not kidding. I made them in phases.
This is my own recipe. I don’t get to say that often, or ever really. I completely made it up because I certainly wasn’t traveling out to the grocery store. I used what I had on hand: lemons, flour, butter. I didn’t even have enough white sugar, so I supplemented with brown. I wanted to give the filling a sweet yellow color, but alas, I didn’t have any. But no dye is all the rage these days, so all the Real Food people should be happy.
In the end, they were worth it. Soft, creamy, buttery, and terribly contagious. Lemony and fresher than anything you’d get from the Girl Scouts. Perfect with a cup of tea.
Let me know if you try them.
Creamy Lemon Sandwich Cookies:
1 stick of cream cheese, softened (I used Neufchatel)
1 tsp vanilla extract
1 1/2 cups powdered sugar
zest and juice from one lemon
1 cup butter, softened (2 sticks)
zest of two lemons
1 cup sugar
3 cups flour
1/2 tsp salt
- Cream butter and sugar with lemon zest.
- Add egg, mix well.
- Stir together flour and salt then add to dough, stirring well.
- Roll out pretty thin onto a generous dusting of powdered sugar.
- Cut out smallish circles. I used the small plastic cups my kiddos drink out of and they worked great.
- Be sure to cut out an even number.
- Bake at 350 for 7-9 minutes.
- Put the cream cheese, lemon zest, vanilla extract, and juice into the bowl. Mix until creamy.
- Add in powdered sugar gradually. Can add more or less to taste.
Finale: Assemble sandwiches!
Take two cooled cookies, spread a small amount of filling on the middle, sprinkle with rainbow sprinkles if desired and top with another cookie.
Store in fridge.