Creamy Lemon Filled Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
Cookies:16 tablespoons (2 sticks) unsalted butter, room temperature 1 cup confectioners' sugar 1 tablespoon finely grated lemon zest (from 1 lemon) 1/2 teaspoon salt 2 cups all-purpose flour (spooned and leveled), plus more for rolling 2 tablespoons granulated sugar, for sprinkling Filling1 package (4 ounces) cream cheese, room temperature 1 tablespoon finely grated lemon zest (from 1 lemon) 1 to 1 1/2 cups confectioners' sugar
Preheat oven to 350 degrees. In a large bowl using an electric mixer on high speed, beat butter, confectioners' sugar, lemon zest, and salt until combined. With mixer on low, add flour (dough will still be stiff); finish mixing with a wooden spoon.
Turn dough out onto a piece of plastic wrap, pat into a disk about 1/2 inch thick. Wrap, and chill until firm, about 1 hour (and up to 3 days).
Unwrap dough; place on a lightly floured piece of parchment or waxed paper. With a lightly floured rolling pin, roll dough about 1/8 inch thick (if dough cracks, let it warm up slightly).
Cut out cookies with a 1 1/2-inch round cutter (reroll scraps once, chilling of too soft). Place 1 inch apart on two baking sheets; sprinkle with granulated sugar. Bake until barely beginning to brown, 15 to 20 minutes; transfer to wire racks to cool completely.
Filling: In bowl combine all ingredients and use hand mixer to blend until smooth and thoroughly mixed.
Form sandwiches: Place about 1 teaspoon Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.
Number of Servings: 36
Recipe submitted by SparkPeople user DEB87BT.
Turn dough out onto a piece of plastic wrap, pat into a disk about 1/2 inch thick. Wrap, and chill until firm, about 1 hour (and up to 3 days).
Unwrap dough; place on a lightly floured piece of parchment or waxed paper. With a lightly floured rolling pin, roll dough about 1/8 inch thick (if dough cracks, let it warm up slightly).
Cut out cookies with a 1 1/2-inch round cutter (reroll scraps once, chilling of too soft). Place 1 inch apart on two baking sheets; sprinkle with granulated sugar. Bake until barely beginning to brown, 15 to 20 minutes; transfer to wire racks to cool completely.
Filling: In bowl combine all ingredients and use hand mixer to blend until smooth and thoroughly mixed.
Form sandwiches: Place about 1 teaspoon Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.
Number of Servings: 36
Recipe submitted by SparkPeople user DEB87BT.
Nutritional Info Amount Per Serving
- Calories: 108.6
- Total Fat: 5.2 g
- Cholesterol: 14.1 mg
- Sodium: 87.8 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 0.2 g
- Protein: 1.3 g
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