Lemon Cream Sandwich Cookie

Recipe courtesy of Springerle Emporium makes 12 cookies using M6103 Sunflower

www.springerleemp.com

A bright, lemon buttercream filling sandwiched between two cookies for a perfect warm weather treat!

What you’ll need:

1 cup unsalted butter, softened

1 1/2 cups powdered sugar, sifted

1 egg

1 tsp. Boyajian Pure Lemon Oil

3 cups flour, plus extra for dusting

1 tsp. baking powder

½ tsp. salt

Yellow Food Coloring Gel (optional)

Filling

½ cup unsalted butter, room temperature

½ cup solid vegetable shortening (Crisco)

2 Tbsp. Lemon Juice

½ tsp. Boyajian Pure Lemon Oil

4 cups powdered sugar, sifted

Pinch of salt

Cream butter and sugar. Stir in egg, oil and coloring gel (if using). Add the dry ingredients and mix until the dough starts to form a ball. Gather the dough together by hand and divide into two pieces, one larger than the other, approximately 3:2 ratio. Dust work surface and

rolling pin with flour.

Cookie Tops: Roll the larger piece of dough to 8 mm (or thicker, if using a deep mold). Dust your mold with flour, press into the dough,

and cut out. Place on a parchment lined cookie sheet. Gather scraps and repeat until dough is used.

Cookie Bottoms: Roll the smaller piece of dough to 5 mm. The bottoms are not molded; simply cut dough out with the same cookie

cutter used for the tops. Place on a separate parchment lined cookie sheet. Refrigerate both sheets for 1 hour.

Bake at 400° F for 7 – 10 minutes, depending on the size and thickness of your cookies. Watch carefully and adjust timing as

needed. The thinner bottoms will bake more quickly. Cool completely on racks before filling.

Make the filling. Beat butter and shortening until completely blended. Beat in oil and juice. Beat in sugar and salt. Pipe or spread filling onto cookie bottoms. Gently press top cookie onto the filling and give a gentle twist to adhere. Store in an airtight container in refrigerator. They are delicious chilled!