Glittering Lemon Sandwich Cookies
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 4 dozen sandwich cookies
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 1/3 cups all-purpose flour
- 2 tablespoons light corn syrup
- 1 tablespoon grated lemon zest
- 1 tablespoon fresh lemon juice
- 2/3 cup cornstarch
- 1 cup confectioners' sugar
- Carbohydrate 31 g(10%)
- Cholesterol 44 mg(15%)
- Fat 17 g(25%)
- Fiber 0 g(2%)
- Protein 1 g(3%)
- Saturated Fat 10 g(52%)
- Sodium 47 mg(2%)
- Calories 275
PreparationMake Cookies: Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper. Whisk together flour, cornstarch, and salt. Beat together butter and confectioners' sugar with an electric mixer until pale and fluffy, then beat in zest and vanilla. At low speed, mix in flour mixture just until a soft dough forms. Put sanding sugars in different bowls. Roll a scant teaspoon of dough into a ball and drop into sugar, turning to coat. Reshape if necessary and transfer to a baking sheet. Repeat, spacing balls 3/4 inch apart, until baking sheet is filled. Bake until tops are slightly cracked but still pale (bottoms will be pale golden), 12 to 15 minutes. Transfer cookies on parchment to a rack to cool completely. Form and bake more cookies on second baking sheet. Make Filling and Sandwich Cookies: Beat together all filling ingredients in a large bowl with an electric mixer at medium speed until combined well. Transfer to sealable bag and snip off a corner. Turn over half of cookies and pipe about 1/2 teaspoon filling on flat side of each. Sandwich with remaining cookies, pressing gently. Recipe Notes1. The sugared dough balls should be chilled for 30 minutes or frozen for 5 to 10 minutes to help preserve their round shape. Keep the sandwiched cookies chilled. 2. The unsandwiched cookies keep, in a metal cookie tin, at a cool room temperature for up to 4 days. From The Gourmet Cookie Book: The Single Best Recipe from Each Year 1941-2009 by Condé Nast Publications. Copyright © 2010 by Condé Nast Publications; photographs copyright © 2010 by Condé Nast Publications. Published by Houghton Mifflin Harcourt Publishing Company.
PreparationMake Cookies: Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper. Whisk together flour, cornstarch, and salt. Beat together butter and confectioners' sugar with an electric mixer until pale and fluffy, then beat in zest and vanilla. At low speed, mix in flour mixture just until a soft dough forms. Put sanding sugars in different bowls. Roll a scant teaspoon of dough into a ball and drop into sugar, turning to coat. Reshape if necessary and transfer to a baking sheet. Repeat, spacing balls 3/4 inch apart, until baking sheet is filled. Bake until tops are slightly cracked but still pale (bottoms will be pale golden), 12 to 15 minutes. Transfer cookies on parchment to a rack to cool completely. Form and bake more cookies on second baking sheet. Make Filling and Sandwich Cookies: Beat together all filling ingredients in a large bowl with an electric mixer at medium speed until combined well. Transfer to sealable bag and snip off a corner. Turn over half of cookies and pipe about 1/2 teaspoon filling on flat side of each. Sandwich with remaining cookies, pressing gently. Recipe Notes1. The sugared dough balls should be chilled for 30 minutes or frozen for 5 to 10 minutes to help preserve their round shape. Keep the sandwiched cookies chilled. 2. The unsandwiched cookies keep, in a metal cookie tin, at a cool room temperature for up to 4 days. From The Gourmet Cookie Book: The Single Best Recipe from Each Year 1941-2009 by Condé Nast Publications. Copyright © 2010 by Condé Nast Publications; photographs copyright © 2010 by Condé Nast Publications. Published by Houghton Mifflin Harcourt Publishing Company.
