Lemon Sandwich Cookies
Ingredients:
For the cookies
- ½ cup salted butter, softened
- 1/2 cup shortening
- 1 1/2 cups white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
For the filling
- 1/2 cup salted butter, softened
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Instructions:
- Make the cookies. Combine the lemon zest and sugar in a small bowl and use your fingers to rub the zest into the sugar. This releases the oils and flavor in the lemon zest.
- Cream together the butter, shortening and sugar with a mixer until smooth.
- Add in the eggs and vanilla mixing until smooth.
- Whisk together the dry ingredients in a separate bowl and then add to the wet ingredients. Mix until just combined.
- Roll dough into small, 1/2 inch balls and place on a parchment paper lined tray. The dough will be quite sticky so you may need to flour your hands to make this easier.
- Refrigerate the scooped cookie dough for an hour or put in the freezer for 15 minutes before baking for fluffier cookies.
- Preheat oven to 375 degrees F and line cookies trays with parchment paper. Place chilled cookie dough on the trays about 2 inches apart.
- Bake at 375 degrees F. for 8 – 10 minutes. The edges should be starting to brown just a teensy bit for soft, chewy cookies.
- Remove the parchment with the cookies from the tray when it comes out of the oven to cool so they don’t continue to bake.
- Make the filling. Combine all ingredients with a mixer until smooth. Add more liquid (lemon juice, vanilla or milk) or more powdered sugar as needed to get the consistency you like.
- Spread half the cookies with frosting and add another cookie on top.