Lemon Sandwich Cookies

By bsmyth10

Ingredients

• Lemon Spritz Cookies:
• 1/2 C unsalted butter, softened
• 1/3 C sugar
• 1/2 C powdered sugar
• 1 large egg, plus one egg yolk
• 1 T lemon zest
• 1/2 t lemon oil (or 1 t lemon extract)
• 1 1/2 C all purpose flour, plus 2 T
• 3 T cornstarch
• Filling:
• 1 pkg. cream cheese, room temp
• 1/2 C unsalted butter, softened
• 1 C powdered sugar, sifted
• 1/2 t lemon oil(or 1 t lemon extract)

Details

Servings 20
Adapted from bakersroyale.com

Preparation

Step 1

Yield: 20-22 1.5" cookies

Heat oven to 350 degrees F. Line bake sheet with parchment paper.

1. Cream butter with granulated and confectioner sugar until light and fluffy. Add in egg and beat until combined. Add in egg yolk and beat until combined. Add in lemon oil (or extract) and lemon zest beat and beat until combined.

2. Whisk cornstarch and flour together. Add flour mixture into wet mixture and light beat until combined.

3. Transfer dough to cookie press or a pastry bag fitted with a open star tip. Pipe dough in a circular motion working from the outside towards the center. Bake at 350 degrees for about 10-12 minutes or until bottoms turn golden.

To make filling:
1. Beat cream cheese and butter until combined. Add in remaining ingredients and beat until well combined and smooth.

Assembly:
1. Spread a teaspoon and a half of filling on underside of one lemon spritz cookie and place a second lemon spritz cookie bottom side down on top of filling.