Tender lemon shortbread cookie planks filled with a zippy lemon buttercream and a flash of frosting make the best sandwich cookies ever.
Lemon Shortbread Sandwich Cookies
By Sue Lau | Palatable Pastime
This post is sponsored in conjunction with Christmas Cookies Week. I received product samples from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. All opinions are mine alone.
Welcome back to Christmas Cookies Week after my short sabbatical and stint with another blogging group yesterday (Foodie Extravaganza) to share my Raspberry Pistachio Palmiers with you.
Recipe of the Day
Today my recipe is for Lemon Shortbread Sandwich cookies, which are probably my favorite of the cookies this week, if only for the fact that I am crazy in love with lemon.
As shortbread cookies go, they are very simple to make and include no egg. The dough is delicate and needs to chill and I like doing that between sheets of parchment which doesn’t stick and eliminates the need for dusting flour. After I roll out the dough I peel back the top sheet and check the depth, then cut the dough into planks, removing excess dough. Cover it back up and into the fridge for half and hour while the oven heats.
The flavor is super lemony from using the lemon oil and will get an additional boost from the lemon buttercream icing. From there it needs just a bit of drizzle frosting to make it pretty.
You’ll notice I use those bottled icings often, because I use only a little but and I can cap it back up and use it again some other time. I find them convenient. Perhaps you do as well!
Here’s a nice list of cookie recipes for you to browse and make your selections for this year’s baking season. Be sure to remember to pin your favorites and of course, there will be even more recipes listed each day!
- Celebrating Sinterklaas with Speculaas by Culinary Adventures with Camilla
- Chocolate Mint Thumbprints by Family Around The Table
- Chocolate Shortbread by Cindy’s Recipes and Writings
- Cinnamon Spice Sugar Cookies by Hezzi-D’s Books and Cooks
- Cream Cheese Buttons with a Dark Chocolate Drizzle by Kate’s Recipe Box
- Cut Out Sugar Cookies by The Freshman Cook
- Empire Cookies by A Kitchen Hoor’s Adventures
- Iced Peppermint Cookies by Jonesin’ For Taste
- Lemon Shortbread Sandwich Cookies by Palatable Pastime
- Mexican Wedding Cookies by House of Nash Eats
- Mint Chocolate Thumbprints by Family Around the Table
- No-Bake Peanut Butter Cup Cereal Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Peppermint Brownie Bites by A Day in the Life on the Farm
- Peppermint Patty Bars by Strawberry Blondie Kitchen
- Red and White Pinwheel Cookies by Hardly A Goddess
- Truffle Filled Cookie Tarts by Jolene’s Recipe Journal
- White Chocolate Peppermint Kiss Cookies by The Saucy Fig
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Lemon Shortbread Sandwich Cookies Recipe
Lemon Shortbread Sandwich Cookies
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1 tablespoon lemon oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
Lemon Buttercream Filling:
- 2 cups confectioner's sugar sifted to remove lumps
- 4 tablespoons butter at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon oil
- 1 tablespoon fresh lemon juice
- 1 bottle white Wilton Cookie Decorating Icing
- 1 bottle yellow Wilton Cookie Decorating Icing
- 2 tablespoons Betty Crocker Cupcake Gems small white sugar pearls
- Cream butter with sugar in an electric mixer until smooth; add the salt, vanilla and lemon oil.
- Gradually add the flour to make a smooth dough.
- Remove the dough from the mixer and place on parchment paper (easier with grid markings on the paper) on top of a baking sheet, top with another sheet of parchment and roll to 3/8" thickness. Using the parchment eliminates the need to add extra flour to the dough board.
- Trim the dough and cut into pieces 1 inch wide by 2 inches long, but do not separate them. You'll do this in 2 batches.
- Preheat the oven to 375°F and chill the cut dough on the parchment lined pan for 30 minutes.
- At that point the oven is preheated and the dough is stiff enough to separate into bars and place on a baking sheet.
- Bake for 14-16 minutes or until just starting to brown around the edges.
- Slide the parchment sheet off the baking pan onto a wire rack and let them finish cooling there.
- Repeat with the other pan, which you should start chilling while the first pan bakes to save time.
- When all the cookies are cool, mix the frosting together until smooth, and frost the bottom sides of half the cookies.
- Place the two bottom sides together, one frosted, one not frosted, to form a sandwich.
- Place those butted against each other on a sheet pan and drizzle the prepped icings over them and sprinkle with a few sugar pearls.
- Allow icing to set up and harden for about an hour.
NotesFrom the kitchen of palatablepastime.com
NutritionServing: 1gCalories: 115kcalCarbohydrates: 19gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 32mgPotassium: 12mgFiber: 0.2gSugar: 4gVitamin A: 236IUVitamin C: 0.2mgCalcium: 4mgIron: 0.4mgTried this recipe?Let us know how it was!