Lemon Sandwich Cookies

Course: Dessert

Cuisine: Easter, North American

Prep Time: 20

Cook Time: 12

Total Time: 32

Servings: cookies

Calories: 494kcal

Author: Lord Byron's Kitchen

This recipe starts with an easy to prepare shortbread cookie that is generously infused with freshly grated lemon zest. Once baked and cooled, the cookies are sandwiched together with lemon curd. Dusted with confectioner's sugar, these light and airy cookies are super refreshing and make a perfect Easter treat or springtime brunch dessert!

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Ingredients

For the Cookies:

2 cups salted butter, softened
1 cup confectioner's sugar (plus 2 tablespoons for dusting - optional)
1 tablespoon lemon zest
4 cups all-purpose flour
1/2 cup lemon curd

Instructions

Use a mixer to beat the butter and sugar until well blended in a large bowl. Then, add the flour and lemon zest. Beat into the butter mixture until just incorporated. Do not over mix!
Separate the dough into two equal portions and wrap them well in plastic wrap. Refrigerate for 15 minutes. In the meantime, preheat your oven to 350 degrees F and prepare a baking sheet by lining it with a silicone mat or parchment paper. Set aside.
Remove the dough from the fridge. Working with one batch at a time, roll the dough between two sheets of parchment paper to 1/4 inch thick.
Use a cookie cutter to cut out the desired shapes. Use a small cookie cutter to cut a center hole into half of the cookies. Transfer the dough to the baking sheet using a flat, slotted, metal spatula. Leave 2 inches between each cookie.
Bake for 12 minutes. Remove from oven promptly and allow cookies to rest for 2 minutes before transferring to a wire cooling rack to finish cooling. Re-roll the leftover dough, and bake the next batch.
Once fully cooled, spread about two teaspoons of the lemon curd onto each of the cookies without a center hole. Top each of those with one of the cookies with the center hole. Dust with confectioner's sugar if desired.
Store cookies in a domed cake stand or a container with a tight-fitting lid. Keep cookies at room temperature; they will keep for 3-5 days.

Notes

The number of cookies will greatly depend on the size of your cookie cutters.

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