Lemon Zest Sandwich Cookies
Ingrediënten
- ¾ cup softened butter
- 1 ½ cups granulated sugar
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons cream of tartar
- ¼ teaspoon salt
- 1 large egg
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 4 cups all-purpose flour
- 1 ½ teaspoons lemon zest
- ⅔ cup lemon curd
Powdered sugar (optional)
Preparation Time: 45 minutes / Baking Time: 10 minutes per batch at 325°F
Instructies
- Preheat your oven to 325°F (162°C).
- In a large mixing bowl, beat the softened butter with a mixer on medium speed for about 30 seconds.
- Add the granulated sugar, baking soda, cream of tartar, and salt.
- Continue to beat until well combined, scraping the sides of the bowl as needed.
- Beat in the egg, vegetable oil, vanilla extract, and lemon extract until fully combined.
- Gradually beat in the all-purpose flour and lemon zest.
- Shape the dough into 3/4-inch balls and place them about 2 inches apart on an ungreased cookie sheet.
- Dip the bottom of a glass in additional granulated sugar and slightly flatten each ball.
- Bake for 10 minutes or just until the edges start to brown.
- Remove the cookies and allow them to cool on a wire rack.
- Spread lemon curd on the bottoms of half of the cookies, using about 1/2 teaspoon for each cookie.
- Top with the remaining cookies, bottom sides down.
- If desired, sprinkle with powdered sugar.
Notes / Tips / Wine Advice:
This recipe yields approximately 60 servings, with each serving consisting of one sandwich cookie.
To Store:
Layer unfilled cookies between sheets of waxed paper in an airtight container. You can store them at room temperature for up to 3 days or freeze them for up to 3 months. To serve, thaw the cookies if frozen, and then fill them as directed. Enjoy your delightful lemon zest sandwich cookies!--------------------------------------------------------------------------------------------------
