Lemon Pistachio Buttercream Cookies
This elegant sandwich cookie with sweet filling is much more impressive than difficult to make. For the photo, we scraped a few white chocolate shards onto the tops.
Servings: 48
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 95 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 12 g |
| fibre | trace |
| chol | 14 mg |
| sodium | 31 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 2% |
| vit A | 4% |
| folate | 5% |
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3/4 cup (175 mL) butter, softened
3/4 cup (175 mL) granulated sugar
1 egg
2 tsp (10 mL) each grated lemon rind and juice
2 cups (500 mL) all-purpose flour
White Chocolate Buttercream:
1/4 cup (50 mL) butter, softened
1 cup (250 mL) icing sugar
3 oz (90 g) white chocolate, melted
1 tsp (5 mL) grated lemon rind
2 tsp (10 mL) lemon juice
Garnish:
2 oz (60 g) white chocolate, melted
3 tbsp (50 mL) shelled pistachios, chopped
Preparation:
Line 2 rimless baking sheets with parchment paper or grease; set aside.
In large bowl, beat butter with sugar until fluffy; beat in egg and lemon rind and juice. Stir in flour in 2 additions to make smooth dough. Divide in half and shape into discs; wrap and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Between waxed paper, roll out each disc to 1/4-inch (5 mm) thickness. Using floured fluted 2-inch (5 cm) oval or 1-1/2-inch (4 cm) round cookie cutter, cut out shapes, rerolling scraps; slide onto baking sheet and refrigerate until firm, about 30 minutes. Place cookies, about 1 inch (2.5 cm) apart, on prepared pans.
Bake in top and bottom thirds of 325°F (160°C) oven, rotating and switching pans halfway through, until crisp and golden on edges, about 15 minutes. Let cool on pans on racks for 2 minutes; transfer to racks and let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 3 days or freeze for up to 1 month.)
White Chocolate Buttercream: Meanwhile, in bowl, beat butter with sugar until fluffy; beat in white chocolate and lemon rind and juice. Spread scant 1 tsp (5 mL) onto bottoms of half of the cookies; sandwich with remaining cookies.
Garnish: Drizzle tops with white chocolate; sprinkle with nuts. Refrigerate until firm, about 1 hour. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 1 week.)
Additional Information
Source
Canadian Living Magazine: December 2006
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