LEMON SANDWICH COOKIES RECIPE
Steps:
- Cream the sugar, butter, and salt until light and fluffy. Stir in the vanilla extract, lemon juice, and lemon zest. Add the flour in thirds just until incorporated.
- Turn the dough out of the bowl and roll into a 9"x2" log. Wrap tightly in plastic wrap and chill for at least 2 hours up to overnight.
- Preheat the oven to 350ºF. Slice into thin 1/4" discs. Place one inch apart on a parchment-lined baking sheet. Bake about 20 minutes or until the edges are lightly golden. Cool on the pan for 5 minutes and then cool completely on a wire rack.
- With an electric mixer, mix the cream cheese, lemon juice, zest, confectioners' sugar, and salt. Place in a piping bag or spread with a spoon onto the flat side of half of the cookies. Place another cookie on top to make a sandwich.
- Let the filling set up for a few hours before serving.
Nutrition Facts : Calories 332 kcal, Carbohydrate 39 g, Protein 3 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 51 mg, Sodium 266 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
ITALIAN LEMON SANDWICH COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield About 24 sandwich cookies
Number Of Ingredients 14
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350˚. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl.
- Beat the butter, sugar and lemon zest in a large bowl with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Add the egg yolks and vanilla and almond extracts and beat until combined. Reduce the mixer speed to low and gradually beat in the flour mixture until combined, then slowly add the milk and beat until just combined.
- Transfer the dough to a piping bag fitted with a 1/2-inch open star tip. Pipe 1 3/4-inch logs about 2 inches apart on the prepared pans. (You will have leftover dough.)
- Bake, switching the pans halfway through, until the cookies are golden around the edges, 18 to 24 minutes. Let cool 5 minutes on the pans, then remove the cookies to racks to cool completely.
- Pipe the remaining dough onto one of the used parchment-lined baking sheets and bake only 15 to 20 minutes. Let cool 5 minutes on the pan, then remove the cookies to a rack to cool completely.
- Sandwich a thin layer of lemon curd between the cookies (1/2 teaspoon each). Microwave the candy melts and shortening in a microwave-safe bowl in 30-second intervals, stirring, until smooth. Dip the cookies partway in the candy melts, letting the excess drip off. Return to the racks and top with nonpareils. Let set, about 1 hour.
HAZELNUT AND LEMON COOKIES
Provided by Susan Herrmann Loomis
Yield Makes about 48 cookies
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- 2. Sift together the flour, baking powder, and salt onto a piece of waxed paper.
- 3. In a large bowl or the bowl of an electric mixer, whisk 2 of the eggs until they are foamy. Gradually whisk in the sugar and continue whisking until the mixture is pale yellow and light, about 4 minutes. Whisk in the oil, then add the lemon zest and mix well. Mix in the dry ingredients alternately with the milk, beginning and ending with the flour mixture. Then quickly and thoroughly mix in the hazelnuts.
- 4. Turn out the dough onto a lightly floured work surface and divide it in half. Shape each half in an 8-inch-long log and 2 inches thick. Flatten the tops slightly and place the logs about 2 inches apart on one of the prepared baking sheets. Mix the remaining egg with 2 teaspoons water for an egg wash and brush it lightly on the logs.
- 5. Bake the logs in the center of the oven until they are puffed and golden, 25 to 30 minutes. Remove from the oven and let cool on a wire rack for 10 minutes. Leave the oven on.
- 6. With a sharp knife, cut each of the logs on the diagonal into about 24 pieces. Place the slices, cut side down, on the parchment-lined sheets and bake until they are golden on one side, about 15 minutes. Turn the slices and bake until golden on the other side, about 10 minutes more. Remove from the oven and let cool on wire racks.
HAZELNUT SANDWICH COOKIES
Fruit jam or melted dark chocolate peek out from the cutouts of these cinnamon-spiced hazelnut cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 2 dozen
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together flour, granulated sugar, baking powder, salt, and cinnamon. In a food processor, pulse hazelnuts with 1/4 cup flour mixture until very finely ground. Add remaining flour mixture and process to combine. Add butter and pulse until mixture resembles coarse meal. Add egg yolks and vanilla and pulse until dough just comes together. Form dough into 2 disks, wrap in plastic, and refrigerate 30 minutes.
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Working with 1 disk at a time, roll out dough between floured parchment paper to 1/8-inch thickness. Stack dough in parchment on a baking sheet; refrigerate until firm, 30 minutes. With a lightly floured 2 1/2-inch fluted round cutter, cut out dough. (If dough becomes too soft, refrigerate a few minutes; reroll scraps, if desired.) Place cookies, 1 inch apart, on two parchment-lined baking sheets. With a 1-inch cutter, cut out dough in centers of half the cookies. Bake until cookies just begin to brown at edges, 10 to 12 minutes, rotating sheets halfway through. If desired, bake small cutouts separately, 5 to 7 minutes. Transfer cookies to wire racks and let cool completely.
- Lightly sift confectioners' sugar over cutout tops. Spread about 2 teaspoons chocolate or jam on bottoms of remaining cookies and sandwich with sugar-dusted tops.
Nutrition Facts : Calories 206 g, Fat 11 g, Fiber 1 g, Protein 3 g, SaturatedFat 5 g
HAZELNUT & CHOCOLATE COOKIE SANDWICHES
How do you make chocolate chip cookies even better? Stuff them with chocolate! These hazelnut & chocolate cookie sandwiches are the ultimate indulgence
Provided by Esther Clark
Categories Afternoon tea, Treat
Time 32m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 4. Line two baking sheets with baking parchment and set aside.
- Cream the butter with both sugars in a large mixing bowl using an electric whisk, then beat in the salt, egg and vanilla. Stir in the flour, bicarbonate of soda, chocolate and hazelnuts using a wooden spoon until well combined.
- Scoop the dough onto the baking sheets in 24 heaps, well spaced apart. Bake for 10-12 mins or until lightly golden at the edges. Remove from the oven and allow to cool completely on the baking sheets. Spread 1 tsp of chocolate spread on the bottoms of half the cookies, then sandwich with the other halves. Will keep in a cake tin or airtight container for up to five days.
Nutrition Facts : Calories 336 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
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HAZELNUT SANDWICH COOKIES RECIPE | BON APPéTIT
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2.8/5 (4)Estimated Reading Time 3 minsServings 16
- Cook butter in a medium saucepan over medium heat until butter foams, then browns, about 5 minutes. Let cool about 5 minutes, then add granulated sugar, cream, maple syrup, vanilla, and 1 Tbsp. water and stir to incorporate. Return saucepan to medium heat and bring to a boil; cook, without stirring, 30 seconds. Remove pan from heat and stir in hazelnut mixture. Scrape batter into a medium heatproof bowl and let cool, stirring occasionally to reincorporate the butter.
- Scoop out rounded teaspoonfuls of batter and roll between the palms of your hands into smooth balls. Place on 2 parchment-lined baking sheets at least 3" apart. Because these cookies spread so much during baking, give each ball plenty of space. You should be able to fit 8 per sheet and will need to bake in 2 batches for a total of 32 cookies.
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