Spring is here, the flowers are starting to bloom, and the sun in finally shining. I opened the windows, went into the kitchen, and started baking. I wanted something bright and sunny like the weather outside and no cookie is brighter then a lemon cookie.
Some people use lemon extract to make lemon cookies and that’s a great way to do it, but I like to use fresh lemon. Using just a bit of fresh lemon juice and lemon zest gives a buttery cookie the perfect amount of tartness. Plus I always think using the real thing over an extract is preferable.
Instead of simply making cookies I wanted to put a twist on these cookies. My inspiration came from a jar of lemon curd I had in the cupboard that my mother had given me. I thought that a lemon curd buttercream would taste amazing as a filling inside of a filled cookie. It was really easy to make. I whipped up a buttercream frosting recipe then added half a cup of lemon curd and blended it together.
I’m not really sure what happened to my cookies. They were supposed to be round and beautiful but they turned out the have more of a jagged edge. Surprisingly I really liked the jagged edge of the cookie and thought it looked great as part of a sandwich cookie. The sweet and lemony cookie stuffed with fluffy sweet and tart lemon buttercream is a delightful summer snack.
- 1 c. butter
- ½ c. powdered sugar
- 1 T. lemon juice
- 2 t. lemon zest
- 2 c. flour
- 1 t. salt
- 1 t. vanilla
- ½ c. butter
- 2 c. powdered sugar
- ½ c. lemon curd
- Preheat the oven to 400 degrees.
- In a medium bowl cream the butter and powdered sugar. Stir in the lemon juice and the lemon zest.
- In a small bowl combine the flour and salt. Add the flour mixture to the butter mixture and stir until a dough forms. Stir in the vanilla.
- Roll the dough into 1 inch balls and place on a cookie sheet.
- Gently push down on the cookie with the bottom of a glass. Then dip the glass in sugar and place it back on the cookie to flatten it. Repeat with remaining cookies.
- Bake for 8-9 minutes or until the edges begin to brown.
- Remove from oven, allow to cool for 2 minutes, then move to a wire rack to cool completely.
- To make the buttercream beat the butter until smooth. Add in the powdered sugar and mix well. Stir in the lemon curd.
- Set out 12 of the cookies, flat side up.
- Place the filling in a zip top baggie. Snip off the end and pipe the filling onto each of the 12 cookies. Place another cookie, flat side down, on top of the filling to make a sandwich cookie.
The theme this month is Sandwich Cookies–any kind of cookie presented as any kind of sandwich, we’re laid back because that means more cookies for everyone! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.
You can also just use us as a great resource for cookie recipes–be sure to check out our Pinterest Board and our monthly posts (you can find all of them at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start check out what all of the hosting bloggers have made:
- Lemon Kissed Funfetti Sandwich Cookies from Baking in Pyjamas
- Peanut Butter Sandwich Cookies with Peanut Butter Chocolate Ganache from The Spiced Life
- Lemon Sandwich Cookies from Hezzi-D’s Books and Cooks
- Cream Cheese Filled Orange Cookies from Food Lust People Love
- Linzer Cookies from A Baker’s House
- Chocolate Mint Sandwiches from Karen’s Kitchen Stories
- Choc Orange cookie sandwich from Made With Love
- Chocolate Amaretto Creams from Our Good Life
- Maple Cream Cookies from Upstate Ramblings
- Mini Alfajor Cookies from Basic N Delicious