Recipe: 'Glittering Lemon Sandwich Cookies'

Glittering Lemon Cookies
Romulo Yanes
The Gourmet Cookie Book: The Single Best Recipe From Each Year 1914-2009
By Gourmet Magazine
Hardcover, 176 pages
Houghton Mifflin Harcourt
List price: $18

If Santa's elves grew citrus trees, these sparkling lemony bites would surely be among the branches. Our favorite in a year rich with cookies, these adorable little balls look like nothing found in any store. They melt in your mouth, leaving behind a lovely citric freshness. Roll them in brightly colored sanding sugar to make them twinkle like vintage ornaments.

Makes about 4 dozen sandwich cookies

Active time: 1 1⁄2 hours

Start to finish: 2 1⁄2 hours

Ingredients:

For Cookies:

1 1⁄3 cups all-purpose flour

2⁄3 cup cornstarch

1⁄4 teaspoon salt

2 sticks (1⁄2 pound) unsalted butter, softened

1⁄2 cup confectioners' sugar

1 tablespoon grated lemon zest

1 teaspoon vanilla

White and colored sanding sugars

For Filling:

1 cup confectioners' sugar

1 tablespoon grated lemon zest

1 tablespoon fresh lemon juice

2 tablespoons light corn syrup

1⁄2 stick (4 tablespoons) unsalted butter, softened

Special Equipment: a heavy-duty sealable bag

Recipe Notes

1. 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.

Instructions:

Make Cookies:

Preheat oven to 350 degrees 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.

Excerpted from The Gourmet Cookie Book by Gourmet Magazine. Copyright 2010 by Gourmet Magazine. Excerpted by permission of Houghton Mifflin Harcourt.

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The Gourmet Cookie Book
The Gourmet Cookie Book

The Single Best Recipe from Each Year 1941-2009

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