Rosemary Lemon Sandwich Cookies

By Texaschef11

Ingredients

• 2 1/2 cups AP flour
• 1 Tbspn finely chopped rosemary
• 3/4 tspn salt
• 1/2 tspn baking powder
• 2 sticks butter, at room temperature
• 3/4 cup sugar
• 1 large egg
• 1 tspn vanilla
• 1 egg white, optional
• 1/2 cup sugar, optional

Preparation

Step 1

1. In a bowl, combine the flour, rosemary, salt, and baking powder. Set aside.
2. In a mixing bowl, beat butter and sugar until light and fluffy, about 2-3 minutes on medium.
3. Mix in the egg and vanilla to the fluffed butter and sugar.
4. Gradually add the dry ingredients in two batches and mix until combined.
5. Wrap the dough in 2-3 separate portions in parchment paper and freeze until firm, about 1 hour.

Meanwhile, make the filling:

For filling:
1/4 cup butter, at room temperature
1/4 cup veggie shortening
freshly squeezed juice of half a lemon
freshly grated lemon zest of a whole lemon
2 cups powdered sugar, sifted

1. In mixer, beat butter and shortening for about 2-3 minutes on medium.
2. Add lemon juice and zest and gradually mix in powdered sugar.
3. With mixer on high, beat for 2-3 minutes until light and fluffy.

Baking and assembling:

1. Preheat oven to 350 degrees F.
2. Take one portion of dough out of the freezer at a time. Roll out dough between two pieces of parchment paper or on a floured surface until about 1/4" thickness. Use a cookie cutter to cut out shapes.
3. Place prepared dough on a pan with a silpat or sheet of parchment paper. If using, brush the each piece with some beaten egg white and sprinkle with sugar.
4. Bake cookies for ~15-18 minutes, rotating once half-way through.
5. Remove cookies and let cool.
6. Fill a pastry bag with the filling and pipe a small amount on a cookie. Sandwich the filling with another cookie and gently press down.