These came out so GOOD!! I can’t stop eating them. I seriously need to SLOW IT DOWN because I need to have enough for tonight’s dinner party and tomorrow’s Christmas Eve festivities. I got this recipe HERE and did exactly what they said to do. This is not my own recipe. I just followed directions. You can print out the instructions without the images using the above link.
Let’s get started!
Strawberry Filled Lemon Sandwich Cookies
For the cookies:
- 1 1/3 cups All-purpose flour
- 1/3 cup cornstarch
- 1/2 teaspoon baking powder
- 10 tablespoons butter, at room temperature
- 2/3 cups powdered sugar
- 2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
For the filling:
- 5 tablespoons butter, at room temperature
- 2 tablespoons finely diced strawberry
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla
Preheat oven 350
Step 1: Mix all the cookie ingredients.
In the bowl of a stand mixer fitted with the paddle attachment combine all the ingredients for the cookies. Mix on low speed until the dough just comes together, then increase the speed to medium for 30 seconds, or until the dough is smooth and clumping around the paddle.
Step two: Make the cookies
Turn the dough out on a lightly floured surface and roll out the dough to 1/8-inch thick. Using a small round cookie or biscuit cutter, about 1-inch, cut out as many cookies as you can. Place the cookies on the lined baking sheets about 1/4-inch apart. Re-roll the scraps and cut additional cookies. Discard any remaining scraps.
I don’t have any fancy baking equipment – so to make the rounds, I used a cough medicine cap. : ) Hey – it worked!
Step 3: Bake
Bake the cookies for 8-10 minutes, or until the bottom edge of the cookies is just turning golden brown and the centers of the cookies are slightly puffed. Cool the cookies completely on the pans.
While the cookies cool prepare the filling.
Step 4: Make the filling
In a medium bowl cream together the butter and strawberries until only small pieces of berry remain. Add the powdered sugar and vanilla and mix until smooth. If necessary add more powdered sugar a tablespoon at a time to stiffen the filling if it seems too loose. It should have the consistency of cake frosting.
Step 5: Put together
Once the cookies are cool spread 1 to 2 teaspoons of filling on half of the cookies. Top with a second cookie and gently press to spread the filling to the edges. Store the cookies in the refrigerator in an airtight container. Allow to cookies to sit at room temperature for ten minutes before serving.