LEMON CREAM SANDWICH COOKIES RECIPES

Steps:

• In a bowl, cream butter and confectioners' sugar. Beat in extract. Combine flour and cornstarch; beat into creamed mixture. Divide into two balls; wrap in plastic and refrigerate for 1 hour., On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut into 2-in. rounds. Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool., For filling, in a small bowl, cream butter and confectioners' sugar. Beat in lemon juice and zest. Spread over the bottoms of half of the cookies; top with remaining cookies.

Steps:

• Filling:.
• Using the back of a spoon mash lemon zest and salt to a paste in a medium bowl.
• Add butter. Using an electric mixer, beat until fluffy.
• Add powdered sugar in 4 batches, beating after each addition until well blended.
• Cookies:.
• Boil lemon juice and lemon zest in small pan until the mixture is reduced to two tablespoons, this takes about four minutes, watch it closely.
• Pour into a small bowl and let cool.
• Sift flour, salt, and baking soda into a small bowl.
• Using an electric mixer beat butter in a large bowl until fluffy.
• Add sugar, beat until well blended.
• Beat in two whole eggs, one at a time, then beat in two egg yolks.
• Beat in lemon juice mixture.
• Add in dry ingredients and stir until well blended but do not overstir!
• Cover dough and chill until very firm, at least four hours and up to one day.
• Preheat oven to 375°F Line 2 baking sheets with parchment paper.
• Roll out dough on lightly floured surface to scant 3/8 inch thickness.
• Using 2 inch round cookie cutter, cut out cookies.
• Transfer cookies to baking sheets and bake one pan at a time for best results.
• Bake for 12 minutes or until edges are golden brown.
• Transfer to racks and cool completely, repeat with remaining dough.
• Spread 2 tablespoons of filling on the flat side of one cookie. Top with another cookie.
• Repeat process to make your sandwich cookies.
• Can be made 2 days ahead.
• Store airtight in the refrigerator.