Lemon Sandwich Cookies Lemon Sandwich Cookies

Lemon Sandwich Cookies IMAGE Image by: Lemon Sandwich Cookies IMAGE Author: Canadian Living

Serve this crisp, light cookie with sorbet or ice cream.

  • Portion size 50 servings
  • Credits : Holiday Best: 2005


White Chocolate Lemon Filling:


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.)

Nutritional facts <b>Per cookie:</b> about

  • Sodium 49 mg
  • Protein 1 g
  • Calories 59.0
  • Total fat 2 g
  • Cholesterol 10 mg
  • Saturated fat 1 g
  • Total carbohydrate 9 g


  • Iron 1.0
  • Folate 3.0
  • Calcium 1.0
  • Vitamin A 2.0
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Lemon Sandwich Cookies