Look closely at this recipe. There’s lemon curd in the batter and the frosting. It’s what sold us. (plus the excuse to use a cookie press!)
Not only are these lil‘ gems lemony and delicious…they are adorable! These flower-shaped sandwich cookies are perfect for a tea party, a bridal luncheon, a picnic or an after-school project with the kids. If you’ve never used a cookie press, they are a lot of fun and the end result is, dare we say, professional! Rest assured this recipe is easy to follow and the final results are something to brag about.
Recipe: Lemon Curd Sandwich Cookies
For the Lemon Cookies Dough
3/4 cup unsalted butter, softened (1 1/2 sticks)
1/3 cup granulated sugar
1/4 tsp. salt
1 egg
1/2 tsp. vanilla extract
2 Tb. lemon curd
zest of 1 lemon
2 cup all-purpose flour
2-3 drops yellow food coloring *optional
yellow decorating sugar *optional
For the Lemon Frosting
4 oz. cream cheese
1 cup powdered sugar
3 Tb. lemon curd
Directions
• Preheat the oven to 400 degrees F. Using an electric mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes. Then beat in the salt, egg, vanilla, lemon curd, lemon zest and food coloring. Scrape the bowl and beat again to combine. Slowly add the flour until just combined.
• Scoop the dough into a cookie press. Press the cookies onto ungreased baking sheets (no parchment paper.) Bake for 8-10 minutes. If using decorating sugar, sprinkle it on the cookies immediately as they come out of the oven. Cool for 2-3 minutes on the cookie sheets before moving.
• Using a clean bowl, beat the cream cheese, powdered sugar and lemon curd together for the frosting. Place it in a piping bag (or use a zip bag and snip off the corner.)
• Then flip half the cookies over and pipe a dollop of frosting on the bottoms. Top each frosting dollop with a second cookie and press gently. Store the cookies in an airtight container until ready to serve. Makes 60 cookies, 30 sandwich cookies.
Yield: 3 Dozen Sandwich Cookies
Prep Time: 25 minutes
Cook Time: 10 minutes
Recipe provided by A Spicy Perspective
