Glittering Lemon Sandwich Cookies – a delicious recipe with flour, cornstarch, salt, unsalted butter, confectioners, lemon zest. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F with rack in middle. Line 2 large baking sheets with parchment paper.
2
Whisk together flour, cornstarch, and salt.
3
Beat together butter and confectioners sugar with an electric mixer until pale and fluffy, then beat in zest and vanilla. At low speed, mix in flour mixture just until a soft dough forms.
4
Put sanding sugars in different bowls. Roll a scant tsp of dough into a ball and drop into sugar, turning to coat. Reshape if necessary and transfer to a baking sheet. Repeat, spacing balls 3/4 inch apart, until baking sheet is filled.
5
Bake until tops are slightly cracked but still pale (bottoms will be pale golden), 12 to 15 minutes. Transfer cookies on parchment to a rack to cool completely.
6
Form and bake more cookies on second baking sheet.
7
Make Filling and Sandwich Cookies: Beat butter then add all other filling ingredients in a large bowl with an electric mixer at medium speed until combined well. Transfer to sealable bag and snip off a corner.
8
Turn over half of cookies and pipe about 1/2 tsp filling on flat side of each. Sandwich with remaining cookies, pressing gently.
1005
kcal
Calories
58
g
Fat
120
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 1 1/3 cups all-purpose flour, 1/2 - 2/3 cup cornstarch, 1/4 teaspoon salt, 1 cup unsalted butter, softened, and more.
Yes, Glittering Lemon Sandwich Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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