Sparkle Cookies with Lemon Filling 1 NM

By KeyIngredient

Ingredients

• 2 1/2 cups (625 mL) flour
• 2 tsp (10 mL) baking powder
• 1/2 tsp (2 mL) fine sea salt
• 1 cup (250 mL) unsalted butter, softened
• 1 cup (250 mL) sugar
• 1 tsp (5 mL) vanilla extract
• 1 egg
• Sugars for topping

Details

Servings 20

Preparation

Step 1

1. Sift together the flour and baking powder, stir in the salt.

2. Using an upright mixer, beat the butter and sugar until light. Blend the vanilla essence with the egg and pour into the butter and sugar mixture. Blend, then add the flour and mix on lowest speed until the mixture comes together.

3. Tip the mixture onto a floured surface and form into a soft ball. Flatten, wrap in plastic and refrigerate for at least 1 hour.

4. On a floured surface, roll the dough ¼-inch (5-mm) thick and cut into shapes using a 3-inch (8-cm) cookie cutter. Transfer the cookies to parchment-lined baking sheets and refrigerate them for 30 minutes.

5. Preheat the oven to 350ºF (180ºC).

6. Sprinkle half the cookies with sugar. Bake the cookies for 10 to 12 minutes, or until they are just beginning to colour at the edges. Transfer the cookies on to wire racks to cool.


Makes 36 to 40 cookies

Lemon Filling
2¼ cups (550 mL) icing sugar
4 tsp (20 mL) finely grated lemon zest
¼ cup (50 mL) freshly squeezed lemon juice
1 tbsp (15 mL) butter melted


1. For filling, sift the icing sugar into a bowl, add the zest, juice and butter and stir until smooth. Let rest 10 minutes, stirring occasionally to prevent a skin forming. Beat with wooden spoon until thick.

2. Spread lemon filling on un-sugared cookies and then sandwich them together with the sugared cookies.


Makes about 20 filled cookies