Directions: |
Directions:Make the Cookie Dough
In a large bowl or stand mixer, cream superfine sugar and 8 ounces softened butter until light and fluffy. Beat in the egg yolk, lemon juice and lemon zest (save 1/2 teaspoon zest for filling) until well incorporated. Beat in the flour 1/2 cup at a time until thoroughly mixed. Place rack in the middle of the oven and heat to 375 degrees. Using a 1-inch cookie scoop, portion dough onto parchment-lined sheet pans, spacing 2 inches apart. Using the bottom of a glass that has been dipped in flour, lightly tamp the dough twice to flatten it. Repeat with remainder of cookies, dipping glass in more flour, as necessary, so cookies won't stick. Bake 8 to 10 minutes or until the edges are starting to brown but still quite light in color overall. Remove from oven. Cool 5 minutes on sheet pans and then transfer to a wire rack to cool completely.
Make the Filling
In a medium bowl, cream together 1/3 cup softened butter, 4 cups confectioners' sugar, 3 tablespoons lemon juice and reserved 1/2 teaspoon zest. If mixture is too thick, add milk 1 tablespoon at a time until desired consistency is achieved. This mixture should be thick but smooth.
Assemble the Sandwich Cookies
You can use a teaspoon to place dollops of filling on, but I prefer to use a piping bag with a plain tip to pipe a spiral of filling onto the flat side of one cookie and then top with another cookie, flat side down, twisting the top cookie a little to make sure it is on securely. Dust the tops with confectioners' sugar. |
This recipe for Polish Lemon Sandwich Tea Cookies (Cytrynowe Ciasteczka) is from