So this week, THIS week; craziness happens in my life this week and next. You see, by day I work for our church part-time in Kids Ministry and lead our VBS program; which starts this coming Monday. It’s been a great, but extremely busy week with long days and nights; kids ministry worker by day, blogger by night. I sure would love your prayers, while it’s a wonderful week filled with high energy days, wonderful volunteers, God-sightings and fabulous kiddos, it is exhausting. I honestly wasn’t sure if I could even get this post out, my husband was joking and said, “tell folks that if you don’t get the post out, you are welcome to ask for your money back (wink-wink)!” Hopefully you’ll stick with me though!
These cookies are without a doubt worth the effort, they are NOT difficult, they just take a little planning as they need to chill, like hang out in the fridge kind of chill. They are along the lines of shortbread, only with lovely lemon taste; they are light, not overly sweet, very lemony and would be a lovely cookie to enjoy with a cup of tea or coffee, or serve at a bridal or baby shower, or a ladies luncheon.
Start by zesting your lemons, sometimes I will do several and freeze the extra zest and juice.
Start by whipping your room temperature butter until it’s light and fluffy. Gather your lemon zest, confectioners sugar (a.k.a.powdered sugar) and salt.
Add your salt (just an ⅛ of a teaspoon if using salted butter) and powdered sugar and mix well on medium, for about 3 minutes, until light and fluffy!
Sift the flour and cornstarch into the mixing bowl.
Mix until just combined, scraping down sides as needed.
It’ll be a nice soft dough. Now you divide it up into 2 or 3 cookie logs. Pull out a piece of plastic wrap and lay flat, plop your portion of dough on it and gently mold. Make it square or round, or a bit of both, depending on your mood. For square, I square it up as much as I can on my own, then use a couple of boxes (plastic wrap boxes work great) and put gentle pressure on each side of the plastic wrapped dough to create a nice rectangle log. See below…
Or make it a round, try and make it even if you can, keep rolling and patting the ends.
Now, throw those logs in the fridge for about 30-60 minutes (or overnight as was the case for me).
Once they are firm, remove them from the fridge and slice into slightly under ¼ inch, closer to an ⅛ of an inch, it’ll look a bit like a pat of butter.
Place on cookie sheet, you can place fairly close together as these cookies don’t really spread. If desired, poke little holes using a fork in the tops, but not necessary.
I had 24 squares and 46 rounds, I lost a few to sneaky teens, okay I took some too. Remember though cut your numbers in half since they will be sandwiched.
Bake at 300 degrees for about 20 minutes, until barely golden. Cool for a few minutes then transfer to wire rack. Cool completely before frosting.
Now let’s get started on the frosting; this delectable, tart, and lovely frosting that you will sandwich between the middle of two cookies.
Start by whipping your butter, then adding your powdered sugar and zest.
Gently whip and then add lemon juice, until it’s the right consistency.
It doesn’t make a lot, but you don’t need much per cookie, about a teaspoon is all you need.
Match the cookies so that they are about the same sizes, spread a little frosting and top with matching cookie. Sprinkle with a little powdered sugar if desired. Store in airtight container, may be frozen.
Give them a try, let me know what you think!
- 1 cup butter, room temperature (salted or unsalted)
- ⅛ teaspoon salt (¼ tsp if using unsalted butter)
- ½ cup powdered sugar
- 1 ½ cups all-purpose flour, sifted
- ½ cup cornstarch, sifted
- 1 teaspoon vanilla extract
- zest of one large lemon, reserve 1 tsp for frosting
- ¼ cup butter, room temperature
- 1 cup powdered sugar
- juice of one lemon (about ¼ cup)
- 1 teaspoon zest
- In a large mixing bowl cream the butter, salt and powdered sugar.
- Beat for about 3 minutes until light and fluffy.
- Add vanilla and lemon zest, scraping down sides. Mix on low until incorporated.
- Sift in flour, cornstarch into the dough, mix on low until just combined.
- Divide dough up into 2-3 sections.
- Placing one at a time on a piece of plastic wrap, shape the dough in desired shape.
- Square or round, or whatever shape you desire.
- Wrap in plastic wrap and refrigerate for at least 30 minutes, longer if needed. Dough should be firm.
- Preheat oven to 300 degrees.
- Remove mixture from fridge once firm, slice into generous ⅛ slices, like a pat of butter.
- Place on parchment paper lined cookie sheet, may place closer together.
- Bake at 300 for about 20 minutes until cookies are very lightly golden at the edges.
- Remove from pan, cool completely on wire rack.
- Meanwhile make frosting/filling.
- Whip butter until light and fluffy.
- Add powdered sugar and zest, whip until mixed.
- Slowly add lemon juice until desired tartness and consistency.
- Spoon scant teaspoon of filling onto cooled cookie slice, place matching cookie on top.
- Place sandwich cookies in airtight container or freeze until ready to eat.