Glittering Lemon Sandwich Cookies

Name: Glittering Lemon Sandwich Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 48
Cuisine: Global
Ingredients: 48 servings White and colored sanding sugars; 237 milliliters confectioners sugar; 2 Tbsps light corn syrup; 158 milliliters cornstarch; 315 milliliters all-purpose flour; 1 Tbsp fresh lemon juice; 1 Tbsp grated lemon zest; 0 teaspoons salt; 4 Tbsps 1/2 stick unsalted butter, softened; 1 teaspoon vanilla

Glittering Lemon Sandwich Cookies might be just the dessert you are searching for. This recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 0g of protein, 2g of fat, and A mixture of colored sanding sugars, lemon juice, vanilla, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.

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Baking Paper

Baking Sheet

Oven

Whisk together flour, cornstarch, and salt.

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Corn Starch

All Purpose Flour

Salt

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Whisk

Beat together butter and confectioners' sugar with an electric mixer until pale and fluffy, then beat in zest and vanilla. At low speed, mix in flour mixture just until a soft dough forms.

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Powdered Sugar

Vanilla

Butter

Dough

All Purpose Flour

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Hand Mixer

Put sanding sugars in different bowls.

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Bowl

Roll a scant teaspoon of dough into a ball and drop into sugar, turning to coat. Reshape if necessary and transfer to a baking sheet. Repeat, spacing balls 3/4 inch apart, until baking sheet is filled.

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Dough

Sugar

Roll

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Baking Sheet

Bake until tops are slightly cracked but still pale (bottoms will be pale golden), 12 to 15 minutes.

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Oven

Transfer cookies on parchment to a rack to cool completely.

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Form and bake more cookies on second baking sheet.

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Baking Sheet

Oven

Beat together all filling ingredients in a large bowl with an electric mixer at medium speed until combined well.

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Hand Mixer

Bowl

Transfer to sealable bag and snip off a corner.

Turn over half of cookies and pipe about 1/2 teaspoon filling on flat side of each. Sandwich with remaining cookies, pressing gently.

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Recipe Notes

The sugared dough balls should be chilled for 30 minutes or frozen for 5 to 10 minutes to help preserve their round shape. Keep the sandwiched cookies chilled.

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Dough

The unsandwiched cookies keep, in a metal cookie tin, at a cool room temperature for up to 4 days.

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From The Gourmet Cookie Book: The Single Best Recipe from Each Year 1941-2009 by Condé Nast Publications. Copyright © 2010 by Condé Nast Publications; photographs copyright © 2010 by Condé Nast Publications. Published by Houghton Mifflin Harcourt Publishing Company.

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