Rosemary-Lemon Sandwich Cookies Recipe

Name: Rosemary-Lemon Sandwich Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 teaspoons snipped fresh rosemary; 2 teaspoons finely shredded lemon peel; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 teaspoon vanilla; 2 1/4 cups all-purpose flour; 1/2 cup lemon curd; 1/2 cup mascarpone cheese; 1 tablespoon powdered sugar

Servings: persons

1 cup unsalted butter, softened
3/4 cup granulated sugar
2 teaspoons snipped fresh rosemary
2 teaspoons finely shredded lemon peel
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 cup lemon curd
1/2 cup mascarpone cheese
1 tablespoon powdered sugar

1
Preheat oven to 400 degrees F. In mixing bowl beat butter with electric mixer on medium speed for 30 seconds. Add granulated sugar, rosemary, lemon peel, baking powder and salt. Beat until combined, scraping sides of bowl. Beat in vanilla. Beat in as much of the flour as you can. Stir in remaining flour.
2
Shape dough into 1-inch balls. Place 2 inches apart on a parchment paper-lined cookie sheet. With bottom of glass dipped in sugar flatten to 1/2-inch thickness. Bake 8 minutes or until bottoms are lightly browned. Cool 1 minute. Transfer to wire rack; cool.
3
Meanwhile, in small bowl combine lemon curd and mascarpone cheese. Spread on flat side of half of cookies. Top with remaining cookies, flat side to filling. Sprinkle with powdered sugar. Serve immediately or refrigerate, in layers separated by waxed paper, in airtight container up to 24 hours. Let stand at room temperature for 30 minutes before serving. Sprinkle with powdered sugar.

886

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup unsalted butter, softened, 3/4 cup granulated sugar, 2 teaspoons snipped fresh rosemary, 2 teaspoons finely shredded lemon peel, and more.

Yes, Rosemary-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.

Rosemary-Lemon Sandwich Cookies

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