I held a cookie exchange for friends a few weeks ago and this was my cookie! I chose this recipe because it reminded me of the Girl Scout cookies. Remember the lemon sandwich cookies they used to have? So yummy! These cookies were better the second day because they soften up. The cookie part is basically a lemon shortbread. I tried to make things easier on myself and instead of rolling out the dough and cutting it into circles, I rolled it into a log and sliced the cookies. They definitely weren't perfectly shaped and I'm sure they would have been much prettier if I had done what Martha said, but it still worked! I also skipped (i.e. forgot) a step. The sprinkling with sugar. They were still good though!
Lemon Sandwich Cookies
Source: Martha Stewart
Cookies
16 T (2 sticks) unsalted butter, room temperature
1 C confectioners' sugar
1 T finely grated lemon zest (from 1 lemon)
1/2 tsp salt
2 C all-purpose flour
1 C confectioners' sugar
1 T finely grated lemon zest (from 1 lemon)
1/2 tsp salt
2 C all-purpose flour
2 T granulated sugar, for sprinkling
Heat oven to 350. 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.
Filling
4 oz cream cheese, room temperature
1 T finely grated lemon zest
1 T finely grated lemon zest
1 to 1 1/2 C confectioners' sugar
In a small bowl, mix cream cheese and zest until smooth. Gradually add 1 cup confectioners' sugar, mixing until smooth. Mix in remaining sugar as necessary to create a firm but spreadable filling.
Form sandwiches: Place about 1 teaspoon filling between two cookies, sugared sides facing out; squeeze gently.
