I found this recipe on The Kitchn. It was delicious!
Lemon Cookies with Citrus Filling
2 sticks of unsalted butter, at room temperature (16 tbsp.)
1 c. confectioner's sugar
1/4 c. heavy cream
zest of 2 lemons
1 tsp. lemon juice
1 tsp. vanilla extract
1/2 tsp. salt
2 c. flour
For the filling:
4 tbsp. butter, at room temperature
8 oz. cream cheese, at room temperature
1 1/4 c. confectioner's sugar, sifted
zest of 1 lemon
zest of 1/2 orange
1 tsp. orange juice
pinch of salt
In a stand mixer, beat together butter, confectioner's sugar, cream, zest, lemon juice, vanilla and salt until combined. With the mixer set at a low speed, add the flour, one cup at a time until incorporated.
Turn the dough over on to plastic wrap and pat into a disk that is about 1/2 inch thick. Wrap it up and chill for at least an hour.
Preheat the oven to 350 degrees.
After the dough has chilled, place the dough on a flat, floured surface. Roll the dough out into about a 1/8 inch thickness. Cut out shapes using a cookie cutter and place them on a parchment-lined cookie sheet, leaving at least 1 inch between the cookies.
Bake for 9-11 minutes, or until the cookies just start to turn brown. Transfer the cookies to wire racks to cool.
While the cookies are baking, make the citrus filling. Place the butter in a stand mixer and beat for 2 minutes until it becomes fluffy. Add cream cheese and beat until it's creamy. Add sugar, lemon zest, orange zest, orange juice and salt and beat until combined.
Once the cookies have cooled completely, add about 1 tbsp of the filling to one cookie. Take the next cookie and smush it on top of the first cookie so that the icing spreads to the edges.
Check out past Sweet Tooth Sundays here:
Nutella and Toffee Chocolate Chunk Cookies
Mini Key Lime Pies
Easter Carrot Cake
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