Friday, July 24, 2009

Drool Variations: Lemon Sandwich Cookies, Version 1

Lemon Sandwich Cookies with Lemon Cream Cheese Icing

To celebrate all things summer, including my homecoming, my family decided to get together and gluttonously gorge on all things Wisco: brats, pasta salad, corn on the cob, fresh blackcaps atop ice cream, milk, beer, cheese, etc. This was to make sure I gained my winter weight, to show what NY lacks, and to remind me that home is only a short plane, train, or tractor ride away. It was a delicious and successful feast! My contribution is below.

I like lemon. A lot. Because I hadn't *yet* posted my Lemon Sandwich Cookie recipe (sorry Caroline!), I had to scrounge the internet for one to make for the family. Lo and behold, I found Martha Stewart's. It's a good thing.

Martha Stewart's Lemon Sandwich Cookie
*2 sticks butter, softened
*1 c powdered sugar
*1 T grated lemon zest (approx 1 lemon)
*1/2 teas salt
*2 c all purp flour (plus more for rolling)
*2 T gran sugar, for sprinkling
*Creamy Lemon Filling

--Preheat oven to 350 degrees. Beat on HIGH, in large bowl, butter, powdered sugar, lemon zest and salt 'til combined. On LOW, add flour. Finish with wooden spoon; dough will be stiff.
--Place dough on piece of plastic wrap. Shape into disk about 1/2" thick. Wrap, chill for 1 hour, 'til firm.
--Unwrap dough. Place on lightly floured surface. With lightly floured rolling pin, roll dough to 1/8" thick.
--Cut cookies with 1 1/2" round cutter. I used a shot class). Reroll scraps, chilling if necessary. Place 1" apart on cookie sheet. Sprinkle with granulated sugar. Bake 'til beginning to brown; 12-15 minutes. Transfer to wire rack.
--Using CREAMY LEMON FILLING (see below) make sandwiches, sugared sides facing out. Gently squeeze.

Creamy Lemon Filling

* 1-4oz pkg cream cheese, room temperature
* 1 T finely grated lemon zest (from 1 lemon)
* 1 to 1 1/2 cups powdered sugar

--Mix cream cheese and zest until smooth, in small bowl. Slowly add 1 c powdered sugar, mixing 'til smooth. Desired texture: firm, yet spreadable. I also added a little big of lemon juice.

Though my family liked them, I thought the texture was too delicate (because of the powdered sugar and lack of eggs in the dough) and the flavor too cream cheesy. I like more lemony snisket.

Shout Out: New Glarus Brewing Company's Dancing Man Wheat beer: yum! Though I don't think the cinnamon would pair well with the eating of the cookie, the beer was nice accompaniment to the baking of the cookie.


  1. Lemons! Have you ever tried a lemon shaker pie? That'll scratch the zest itch in style. Intense, sugary-sour style.

  2. i just drooled all over myself.

    oh, god. that's embarrassing.

    also. i found a seven minute lemon ice box pie! its great. so easy and yummy. especially when you freeze it!