Lemon Poppyseed Sandwich Cookies

Great with a berry sorbet.

Lemon Poppyseed Sandwich Cookies
Lemon Poppyseed Sandwich Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

26

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

26

servings

Ingredients

  • OOKIES:

  • 2 3/4

    2 3/4 cups all purpose flour

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon baking powder

  • 1

    cup (2 sticks) unsalted butter, room temperature

  • 1 1/4

    1 1/4 cups sugar

  • 1

    large egg

  • 2

    tablespoons poppy seeds

  • 2

    teaspoons grated lemon peel

  • 1

    teaspoon vanilla extract

  • 1/2

    teaspoon lemon extract

  • FILLING:

  • 8

    oz. cream cheese, room temp.

  • 1/3

    cup plus 1 tablespoon sugar

  • 1/4

    teaspoon vanilla extract

  • 1/2

    teaspoon lemon extract

Directions

COOKIES: Mix flour, salt and baking powder in med. bowl. Beat butter in a large bowl until light & gradually beat in sugar. Beat in eggs, then poppy seeds & extracts Mix in dry ingredients then gather dough into ball. Divide ball in half, wrapping each in plastic; chill 2 hrs. Preheat oven 325ยบ & butter 2 large baking sheets. Roll out 1 half of dough (floured surface) to 1/8 thickness. Use 2 1/2-inch fluted cookie cutter & arrange cookies 1-inch apart onto sheets. Gather up scraps & reroll & cut out more cookies. Chill cookies on sheets for 15 min. then bake for 18 min. or until edges just begin to color. Cool cookies on sheets for 3 min. & transfer to racks. Continue rolling, cutting, baking with remaining dough. FILLING: Beat all ingredients in large bowl til fluffy. Spread 2 tsps. filling over bottom of 1 cookie, then press 2nd. cookie, bottom side down, onto filling.

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