Lemon Sandwich Cookies
Delightful cookies with a rich sandy dough and zesty lemon cream filling, perfect for any occasion.
Ingredients
For the Cookie Dough
- 2 cups all-purpose flour
- 1/2 cup cold butter (cubed) Ensure butter is properly chilled for sandy texture.
- 1/2 cup sugar
- 1 large egg
- 1 tsp baking powder
- 1 tsp lemon zest Use fresh lemon zest for best flavor.
- Pinch of salt
For the Lemon Cream
- 3 large eggs
- 3/4 cup sugar
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest Use fresh lemon zest for best flavor.
- 1/4 cup butter (cubed)
Instructions
Make the Dough
- In a bowl, combine the flour, sugar, baking powder, and salt.
- Add the cold butter and rub it in until crumbly.
- Mix in the egg and lemon zest to form a soft dough.
- Wrap the dough and chill for 30 minutes.
Shape & Bake
- Preheat your oven to 180°C (350°F).
- Roll out the dough and cut it into flower shapes.
- For half of the cookies, cut a hole in the center.
- Bake for 12–15 minutes until lightly golden.
- Allow them to cool completely.
Prepare Lemon Cream
- In a saucepan, whisk together the eggs, sugar, lemon juice, zest, and salt.
- Cook on low heat, stirring constantly until thick.
- Remove from heat and stir in the butter.
- Let it cool to a creamy consistency.
Assemble
- Spread lemon cream on the whole cookies, then sandwich them with the cut-out cookies.
- Dust with powdered sugar before serving.
Notes
Serve these cookies with tea or coffee. Store in an airtight container at room temperature. For longer storage, refrigerate.