Lemon-Cream Sandwich Cookies

By harvard88

Ingredients

• 1 1/2 tablespoons finely grated lemon peel
• 1/8 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 2 cups (packed) powdered sugar
• 1/2 cup fresh lemon juice
• 1 tablespoon finely grated lemon peel
• 3 3/4 cups all purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 1/2 cups sugar
• 2 large eggs
• 2 large egg yolks

Details

Servings 24
Adapted from epicurious.com

Preparation

Step 1

For filling:

Using back of spoon, mash lemon
peel and salt to paste in medium bowl.
Add butter. Using electric mixer, beat until
fluffy. Add sugar in 4 batches, beating after
each addition until blended.

For cookies:

Boil lemon juice and lemon
peel in small saucepan until mixture is
reduced to 2 tablespoons, about 4 minutes.
Pour into small bowl and cool. Sift flour,
salt, and baking soda into medium bowl.

Using electric mixer, beat butter in
large bowl until fluffy. Add sugar; beat
until blended. Beat in eggs, 1 at a time,
then beat in yolks. Beat in lemon juice
mixture. Add dry ingredients and stir to
blend well. Cover dough and chill until
firm, at least 4 hours and up to 1 day.

Preheat oven to 375°F. Line 2 baking
sheets with parchment paper. Roll out
1/3 of dough on lightly floured surface
to scant 3/8-inch thickness. Using 2-inch
round cutter, cut out cookies. Transfer
cookies to prepared baking sheets. Bake
cookies, 1 sheet at a time, until golden
at edges, about 12 minutes. Let cookies
cool 5 minutes. Transfer to racks and cool
completely. Repeat with remaining dough.

Spread 2 teaspoons filling on flat side
of 1 cookie. Top with another cookie, flat
side down. Repeat to make more sandwich
cookies. DO AHEAD: Can be made 2 days
ahead. Store airtight in refrigerator.