Glittering Lemon Sandwich Cookies

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If cookies can be cute, then I have found the cutest ones around! Melt in your mouth lemon cookies rolled in bright sanding sugar and sandwiched with a tart lemon filling in between. These cookies are so perfect for the Christmas season, they look like little ornaments. Just in time too because it is beginning to look at lot like Christmas here in central Indiana. Four inches of snow on the ground (and more supposed to get more tomorrow), negative zero wind chills and people that forget how to drive in the snow. Yes, it is beginning to look a lot like Christmas around here. You won’t find me complaining quite yet though, I always look forward to a “white Christmas”. However, when January rolls around, I will be wondering why in the world I don’t live somewhere warmer! But for now, I am enjoying the winter wonderland that I see out of my window and these festive little cookies! 🙂

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Glittering Lemon Sandwich Cookies

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Ingredients

For Cookies:

1 1/3 cups all-purpose flour
2/3 cup cornstarch
1/4 teaspoon salt
2 sticks, 1/2 pound unsalted butter, softened
1/2 cup confectioners’ sugar
1 tablespoon grated lemon zest
1 teaspoon vanilla
Colored sanding sugars

For Filling:

1 cup confectioners’ sugar
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
2 tablespoons light corn syrup
1/2 stick, 4 tablespoons unsalted butter, softened

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Instructions

Line 2 large baking sheets with parchment paper.
In a large bowl, whisk together flour, cornstarch, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and confectioners’ sugar with an electric mixer until pale and fluffy, about 3 minutes. Beat in zest and vanilla. Mix in flour mixture on low speed just until a soft dough forms.
Place sanding sugars for rolling in two shallow bowls. Roll a teaspoon of dough, roll the ball in the sanding sugar, and then place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 1 inches apart. Place baking sheets in refrigerator for 30 minutes.
Adjust oven racks to the middle position and preheat oven to 350°F.
Bake 12 to 15 minutes or until tops are slightly cracked but still pale (bottoms will be pale golden). Transfer cookies to a rack to cool completely.

Make Filling and Sandwich Cookies:

While the cookies are cooling, beat together all filling ingredients in a large bowl of a stand mixer fitted with the paddle attachment at medium speed until combined. Transfer to sealable bag and snip off a corner.
Pipe about 1/2 teaspoonful filling on flat side of 1 cookie. Top with second cookie, forming a sandwich. Repeat with remaining filling and cookies. Store in airtight container in refrigerator.

Author: Laura