Lemon Poppyseed Sandwich Cookies

By merehodge

Great with a berry sorbet.

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

Details

Servings 26

Preparation

Step 1

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 325º & 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.