Glittering Lemon Sandwich Cookies
Delicate, melt-in-your-mouth sandwich cookies filled with tangy lemon cream. These sparkly treats feature a buttery shortbread-style cookie coated in sanding sugar and filled with a smooth lemon buttercream.
Ingredients
- •1⅓ cups all-purpose flour
- •⅔ cup cornstarch
- •¼ teaspoon salt
- •2 sticks unsalted butter
- •½ cup confectioners sugar
- •1 teaspoon vanilla
- •½ cup sanding sugars
- •1 cup confectioners sugar
- •1 tablespoon fresh lemon juice
- •2 tablespoons light corn syrup
- •½ stick unsalted butter
- •1 piece heavy-duty sealable bag
Cooking Instructions
- 1.
Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.
5 min
- 2.
Whisk together flour, cornstarch, and salt.
2 min
- 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.
8 min
- 4.
Put sanding sugars in different bowls. Roll a scant teaspoon 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.
15 min
- 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.
15 min
- 6.
Form and bake more cookies on second baking sheet.
15 min
- 7.
Beat together all 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.
5 min
- 8.
Turn over half of cookies and pipe about 1/2 teaspoon filling on flat side of each. Sandwich with remaining cookies, pressing gently.
10 min
