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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Rosemary Lemon Sandwich Cookies Recipe

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This recipe for Rosemary Lemon Sandwich Cookies is from The M&N Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup unsalted butter, softened
¾ cup granulated sugar
2 tsp fresh snipped rosemary
2 tsp finely shredded lemon peel
½ tsp baking powder
¼ tsp salt
1 tsp vanilla
2 ¼ cups all purpose flour
½ cup lemon curd
½ mascarpone cheese
1 tbsp powdered sugar
Directions:
Directions:
Preheat oven to 400°. In mixing bowl, beat butter with electric mixer on medium speed 30 seconds. Add granulated sugar, rosemary, lemon peel, baking powder, and salt. Beat until combined, scraping sides of bowl. Beat in vanilla. Beat in as much of the flour as you can. Stir in remaining flour.

Shape dough in 1 inch balls. Place 2 inches apart on a parchment paper-lined cookie sheet. With bottom of glass dipped in sugar flatten to ½ inch thickness. Bake 8 minutes or until bottoms are lightly browned. Cool 1 minute. Transfer to wire rack; cool.

Meanwhile, in small bowl combine lemon curd and mascarpone cheese. Spread on flat side of half of cookies. Top with remaining cookies, flat side to filling. Sprinkle with powdered sugar. Serve immediately or refrigerate, in layers, separated by waxed paper, in airtight container up to 24 hours. Let stand at room temperature for 30 minutes before serving. Sprinkle with powdered sugar.
Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
45 min

 

 

 

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