I put a lot of thought into what I should do for my first post. I have a lot of standard recipes that I frequently make, so I considered posting one of those. We’re heading into the holidays, so I considered something red and green. It’s snowing outside, so I considered something warm.
And then I remembered that my family was coming home from vacation and could use something bright and sunny to make the return to the snow and cold a little easier. So I decided to make lemon shortbread cookies with lemon filling. There’s just something about lemon that makes everything seem sunny and fun.
So I decided to make lemon shortbread cookies. Soft, buttery shortbread cookies with a tart/sweet lemony filling. Each delicious on its own, but when combined, they are melt-in-your-mouth-lemony-bliss.
Oh, and I made them in the shape of a character that they had to leave behind.
The verdict? My family loved these. They said they were some of the best cookies they had ever had–and we like cookies in my family! Please try them out for yourself and let me know if you think the same.
Lemon Shortbread Sandwich Cookies
- 300 g / 2¼ C flour
- 100 g / ½ C superfine sugar
- 1 tsp fine grain sea salt (or table salt)
- 225 g / 1 C cold unsalted butter
- 1 tsp vanilla
- 1 tbsp lemon zest
- 1 tbsp freshly squeezed lemon juice
- 57 g / 4 tbsp butter, softened
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp lemon zest
- 90-120 g/ ¾-1 C powdered sugar
Preheat an oven to 325 degrees.
In a food processor, pulse flour, sugar, and salt until combined. Cut butter into small pieces and add to food processor. Pulse three times. Add vanilla, zest and lemon juice.
Pulse approximately 5 times, or until the mixture begins to come together.
Turn the dough out of the food processor and knead on the counter until well combined, being careful not to over-knead. On a heavily floured surface, roll out dough to 1/8 inch thick. Cut out cookies into desired shapes using a lightly floured cookie cutter.
Place cookies onto an ungreased cookie sheet and bake 12-15 minutes. The cookies may not begin to brown, but they should appear dry and have a “bubbly” texture on the surface. Allow to cool 15 minutes on a baking sheet, then carefully transfer the cookies to a cooling rack. The cookies are very fragile at this stage.
While the cookies are cooling, make the filling. In a medium bowl, combine the softened butter, lemon, and zest. Using an electric mixer or stand mixer, beat at a medium speed until well mixed. Stir in the powdered sugar ¼ cup at a time. Beat at a high speed until light and fluffy.
When the cookies are completely cool, find pairs of cookies that are close in shape to one another. Place one cookie from each pair upside down and spread with filling. Place another cookie right-side up on top.
Now these cookies are a bit fragile, so you might experience some cookie breakage. Don’t worry about this if it happens. Just keep the pieces together and the filling will help hold things together.
I added a white chocolate drizzle to my cookies.