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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Cookie Sandwiches Recipe

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This recipe for Lemon Cookie Sandwiches is from Erin's 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:  
2 sticks unsalted butter, room temperature 1 cup - 230 grams
1 ½ cups granulated sugar 300 grams
3 tbsp lemon zest
2 tbsp fresh lemon juice
1 large egg
3 cups all purpose flour 360 grams
1 tsp baking soda
¼ tsp salt
Directions:
Directions:

In a mixing bowl, beat the butter, sugar, and lemon zest with an electric mixer for 1-2 minutes.
Add in the lemon juice and egg, beat again to combine.
Gradually add in the flour, baking soda and salt, mixing by hand with a spatula until combined.
Cover the bowl with plastic wrap and refrigerate for 30-60 minutes.
Remove the dough from the fridge. Pre-heat the oven to 350ºF. Place 1/4 cup sugar in a bowl for rolling the cookies.
Use a cookie scoop to form small balls. (smaller side since you are putting two together. Place the cookies 2 inches apart on a silicone lined baking sheet. Bake for 11-13 minutes or until the edges have a faint golden color.
Allow the cookies to cool on the baking sheet for 5 minutes, then move to a cooling rack to cool completely. Add frosting to bottom of one cookie and press another on top to form sandwich.
Number Of Servings:
Number Of Servings:
24 cookies-12 sandwiches
Preparation Time:
Preparation Time:
45mins

 

 

 

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