Lemon Sandwich Cookies
Serve this crisp, light cookie with sorbet or ice cream.
Servings: 50
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 59 |
| pro | 1 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 9 g |
| fibre | trace |
| chol | 10 mg |
| sodium | 49 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit A | 2% |
| folate | 3% |
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1-1/4 cups (300 mL) granulated sugar
2 tbsp (25 mL) finely grated lemon rind
1/2 cup (125 mL) butter, softened
1 egg
1 tsp (5 mL) vanilla
1-3/4 cups (425 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
White Chocolate Lemon Filling:
2 oz (60 g) white chocolate, chopped
1 tbsp (15 mL) lemon juice
Preparation:
Line rimless baking sheets with parchment paper or grease; set aside.
In food processor, pulse sugar with lemon rind until pale yellow. Transfer 1 cup (250 mL) to large bowl; reserve remainder in sealed plastic bag. Beat butter into lemon sugar until fluffy; beat in egg and vanilla.
In separate bowl, whisk together flour, baking powder and salt. Add to butter mixture; stir just until combined. Divide in half; shape into discs. Wrap in plastic wrap; refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 2 days.)
On lightly floured surface, roll out each disc to 1/4-inch (1 cm) thickness. Using 1-3/4-inch (4.5 cm) and 1-1/4-inch (3 cm) oval (or desired shape) cookie cutters, cut out equal number of cookies, rerolling scraps. Place, 1 inch (2.5 cm) apart, on
prepared pans.
Press remaining lemon sugar through small sieve onto cookies. Bake in centre of 350°F (180°C) oven until pale golden, 8 to 10 minutes. Transfer to rack and let cool.
White Chocolate Lemon Filling: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate; stir in lemon juice until smooth (use within 20 minutes before filling stiffens). Spread over bottom of each small cookie; place, icing side down, on top of large cookie. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 3 weeks.)
Additional Information
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Variation
Peekaboo Lemon Cookies:
Cut all cookies the same size, then cut out centres of half of the cookies with smaller cutter. Bake as directed. Double filling; spread over top of whole cookies.
Source
Holiday Best: 2005
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For more ideas on cooking with Real Cream, click here |
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