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August 2, 2011
Mini Lemon Sandwiches
Keepsake Cookies
Prep time:
15 minutes plus chillingBake time :
6 to 9 minutes“We all enjoyed these cookies at Grandma's tea parties, even my dolls.”
Ingredients
Serves 12
- 2 cups all-purpose flour
- 1 1/4 cups (2 1/2 sticks) butter, softened, divided
- 1/3 cup whipping cream
- 1/4 cup granulated sugar
- 1 teaspoon lemon zest
- 1/8 teaspoon lemon extract
- Granulated sugar for dipping
- 3/4 cup confectioners' sugar
- 1 to 3 teaspoons lemon juice
- 1 teaspoon vanilla extract
- Green or red food coloring, optional
Directions
1
For cookies, combine flour, 1 cup (2 sticks) butter, whipping cream, 1/4 cup granulated sugar, lemon zest and lemon extract in large bowl. Beat until the mixture is well blended, scraping bowl often, 2 to 3 minutes. Divide dough into thirds. Wrap each portion in waxed paper; refrigerate until firm.
2
Preheat oven to 375°F. Roll each portion of dough to a 1/8-inch thickness on a well-floured surface. Cut out with 11/2-inch round cookie cutter. Dip both sides of each cookie in granulated sugar. Place 1 inch apart on ungreased baking sheets. Pierce with fork. Bake until cookies are slightly puffy but not browned, 6 to 9 minutes. Cool 1 minute on baking sheets; remove cookies to wire racks and let cool completely.
3
For filling, combine confectioners' sugar, remaining 1/4 cup butter, lemon juice and vanilla extract in small bowl. Beat until smooth, scraping the bowl often, 1 to 2 minutes. Tint with food coloring, if desired. Spread about 1/2 teaspoon filling each on bottoms of half the cookies. Top with the remaining cookies.
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Grandma's Secret Tip
Grandma's Secret Tip
Grandma was a master at cleanup shortcuts. Cleaning lemon zest out of the tiny holes on a grater was a chore destined for just such a shortcut. Grandma would put a piece of parchment paper across the grater's small holes before rubbing the lemon over the surface. The paper prevented the zest from sticking in the holes.
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