Lemon Marmalade Cookie Sandwiches Recipes

LEMON HAZELNUT COOKIE SANDWICHES

Steps:

• Finely grind flour, nuts, salt and cinnamon in processor. Using electric mixer beat butter and 1/2 cup sugar in large bowl until smooth. Beat in lemon peel and vanilla. Add dry ingredients to butter mixture and mix just until dough holds together. Gather dough into ball; flatten into disk. Wrap in plastic and chill until firm, about 1 hour.
• Position rack in center of oven and preheat to 325°F. Butter large baking sheet. Roll out dough on lightly floured surface to 1/4-inch thickness. Using 3-inch round cookie cutter, cut out cookies. Gather scraps into ball. Reroll dough to 1/4-inch thickness. Cut out additional cookies, forming total of 12. Transfer rounds to prepared sheet. Using 1-inch round cookie cutter, cut out center of 6 cookies and remove. (Can be baked for snacks.)
• Bake cookies until golden, about 20 minutes. Transfer sheet to rack and cool 5 minutes. Transfer cookies to rack and cool completely.
• Spread 1 1/2 teaspoons marmalade evenly over each cookie without a hole, leaving 1/8-inch border uncovered. Sift additional powdered sugar over cookies with holes; arrange powdered sugar side up atop jam-covered cookies. (Can be prepared up to 2 days ahead. Store cookie sandwiches in single layer in airtight container at room temperature.)

MARMALADE COOKIES

Steps:

• 1. Fluff the flour, salt and baking powder together in a bowl with a whisk. Set aside.
• 2. Cream butter and sugar. Add the egg and grated orange or lemon zest. Add the powder orange or lemon juice and mix in. Add the marmalade and the beat until light.
• 3. Add the flour mixture to the butter mixture and mix well.
• 4. Grease cookie sheets. Preheat oven to 400*. Drop by a teaspoon the dough on to prepared cookie sheets. Bake until lightly golden brown. Let set on cookie sheets a few minutes then remove to cut paper bag to cool completely. Sprinkle with powdered sugar.
• 5. I have made a Lime Marmalade and use this recipe for Lime Marmalade cookies. You can use any Marmalade, fruit butter or Jam you like. Try using Cranberry Marmalade for the holidays.

LEMON-MARMALADE COOKIE SANDWICHES

Steps:

• In a mixing bowl beat butter and 1/2 cup sugar with an electric mixer until smooth. Beat in lemon peel and vanilla.
• In a food processor, finely grind flour, nuts, salt and cinnamon. Add to butter mixture and mix just until dough holds together.
• Gather dough into a ball and flatten into a disk. Wrap in plastic and chill for about 1 hour or until firm.
• Preheat oven to 325 degrees F. Butter cookie sheet.
• Roll dough on a lightly floured surface to 1/4-inch thick. Cut out cookies with a 3-inch round cookie cutter. Gather scraps into a ball and re-roll to 1/4-inch thick. Cut out cookies, forming total of 12. Transfer cookies to the cookie sheet.
• Using a 1-inch round cookie butter, cut out the center of 6 cookies and remove. Bake about 20 minutes or until golden. Cool on rack for 5 minutes.
• Leaving a 1/8-inch border, spread 1 1/2 teaspoons of marmalade evenly over each cookie without a hole. Sift additional powdered sugar over cookies with holes. Place cookies with holes sugar side up atop jam-covered cookies.

LEMON-MARMALADE COOKIE SANDWICHES

Steps:

• In a mixing bowl beat butter and 1/2 cup sugar with an electric mixer until smooth. Beat in lemon peel and vanilla.
• In a food processor, finely grind flour, nuts, salt and cinnamon. Add to butter mixture and mix just until dough holds together.
• Gather dough into a ball and flatten into a disk. Wrap in plastic and chill for about 1 hour or until firm.
• Preheat oven to 325 degrees F. Butter cookie sheet.
• Roll dough on a lightly floured surface to 1/4-inch thick. Cut out cookies with a 3-inch round cookie cutter. Gather scraps into a ball and re-roll to 1/4-inch thick. Cut out cookies, forming total of 12. Transfer cookies to the cookie sheet.
• Using a 1-inch round cookie butter, cut out the center of 6 cookies and remove. Bake about 20 minutes or until golden. Cool on rack for 5 minutes.
• Leaving a 1/8-inch border, spread 1 1/2 teaspoons of marmalade evenly over each cookie without a hole. Sift additional powdered sugar over cookies with holes. Place cookies with holes sugar side up atop jam-covered cookies.