Strawberry-Lemon Sandwich Cookies
May 6, 2022 21:49:46 GMT -5
Post by Honoria on May 6, 2022 21:49:46 GMT -5
STRAWBERRY-LEMON SANDWICH COOKIES
yield 14 SANDWICH COOKIES
prep time 30 MINUTES
cook time 12 MINUTES
INGREDIENTS
FOR THE COOKIES:
1 & 3/4 cups all-purpose flour
1 tablespoon lemon zest
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg yolk
2 teaspoons lemon juice
sanding sugar
FOR THE FILLING:
3 ounces strawberries, rinsed, hulled, and coarsely chopped
1/2 cup unsalted butter, softened
2 cups confectioners’ sugar
INSTRUCTIONS
TO MAKE THE COOKIES:
Preheat oven to 350°. Line baking sheets with parchment paper or silicone liners.
Whisk together flour, lemon zest, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add egg yolk and lemon juice, and mix well.
Reduce mixer speed to low. Gradually add flour mixture, mixing just until combined.
Drop dough by tablespoonfuls onto prepared pan, leaving at least 2 inches between each cookie.
Flatten each to about 1/2-inch thickness. If desired, sprinkle each cookie with sanding sugar.
Bake 10 to 12 minutes, or until edges are lightly browned.
Cool cookies on pans on wire racks for 10 minutes. Then, remove cookies to wire racks to cool completely.
TO MAKE THE FILLING:
Place strawberries in a food processor or blender. Process until pureed.
Use an electric mixer on medium speed to beat the butter until light and fluffy. Add strawberry puree and mix until combined.
Gradually add confectioners’ sugar and continue mixing until combined and spreadable.
Spread filling on the bottom of half of the cookies. Top with remaining cookies so that the bottoms of the cookies face each other.
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yield 14 SANDWICH COOKIES
prep time 30 MINUTES
cook time 12 MINUTES
INGREDIENTS
FOR THE COOKIES:
1 & 3/4 cups all-purpose flour
1 tablespoon lemon zest
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg yolk
2 teaspoons lemon juice
sanding sugar
FOR THE FILLING:
3 ounces strawberries, rinsed, hulled, and coarsely chopped
1/2 cup unsalted butter, softened
2 cups confectioners’ sugar
INSTRUCTIONS
TO MAKE THE COOKIES:
Preheat oven to 350°. Line baking sheets with parchment paper or silicone liners.
Whisk together flour, lemon zest, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add egg yolk and lemon juice, and mix well.
Reduce mixer speed to low. Gradually add flour mixture, mixing just until combined.
Drop dough by tablespoonfuls onto prepared pan, leaving at least 2 inches between each cookie.
Flatten each to about 1/2-inch thickness. If desired, sprinkle each cookie with sanding sugar.
Bake 10 to 12 minutes, or until edges are lightly browned.
Cool cookies on pans on wire racks for 10 minutes. Then, remove cookies to wire racks to cool completely.
TO MAKE THE FILLING:
Place strawberries in a food processor or blender. Process until pureed.
Use an electric mixer on medium speed to beat the butter until light and fluffy. Add strawberry puree and mix until combined.
Gradually add confectioners’ sugar and continue mixing until combined and spreadable.
Spread filling on the bottom of half of the cookies. Top with remaining cookies so that the bottoms of the cookies face each other.
link
