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Lemon Sandwich Cookies
Lemon Sandwich Cookies
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Prep Time:
Total Time:
Recipe from acclaimed baker Rose Levy Beranbaum.
Ingredients:
  • 2 tablespoons lemon zest, lightly packed
  • 2/3 cup (4.75 ounces) granulated sugar
  • 1/4 teaspoon salt
  • 13 tablespoons (6.5 ounces) cold butter
  • 2-2/3 cups (11.25 ounces) Gold Medal™ all-purpose flour, lightly spooned into the cup and leveled off
  • 1 large egg (about 3 tablespoons) lightly beaten
  • 1 teaspoon vanilla
  • your favorite jam or jelly, or lemon buttercream frosting (see below)
Instructions:
  • For a burst of fresh flavor, use a food processor to blend the lemon zest with sugar and salt until the zest is finely ground. As the food processor is running, introduce the butter in small pieces. Blend until the mixture is smooth and creamy. Next, add the egg and vanilla to the mixture and process until fully combined, ensuring to scrape down the sides of the bowl as necessary. Finally, incorporate the flour into the mixture by pulsing it in just until the ingredients come together to form a cohesive mixture that holds together when pinched.
  • For optimal texture, opt for superfine granulated sugar. Make sure the butter is softened and finely chop the lemon zest. Cream together the sugar and butter in a mixing bowl until fluffy. Then, blend in the lemon zest, egg, and vanilla extract. In a separate bowl, whisk together the flour and salt. Gradually combine this mixture with the butter mixture on low speed until the dough starts to pull away from the sides of the bowl.
  • Transfer the mixture onto a large sheet of plastic wrap and use it to knead the dough until smooth. Divide the dough into four pieces, wrap each in plastic wrap, press to form flat discs, and refrigerate in a zip-seal bag for 2 hours up to 2 days to allow the dough to firm up and absorb moisture evenly for easier rolling.
  • Position 2 oven racks in the upper and lower thirds of the oven. Preheat the oven to 350°F.
  • Take the dough out of the refrigerator and place it on a lightly floured surface. Cover it with plastic wrap after lightly dusting it with Wondra® flour. Let the dough soften for about 10 minutes until it's ready to roll. Roll the dough to 1/8 inch thickness, occasionally moving it and sprinkling more flour if needed to prevent sticking.
  • Cut out cookies using a scalloped cutter. Use a 3/4 inch round cutter to remove centers from half of them. Place them on a cookie sheet lined with parchment paper, 1/2 inch apart. If needed, chill and reroll scraps.
  • Bake the cookies for 8 to 12 minutes, or until they lightly brown. Rotate the cookie sheets halfway through baking for even browning.
  • Transfer cookies to cooling racks. Once cool, spread 1 teaspoon of lemon buttercream or your favorite jam on the bottom side of cookie halves without cutouts. Place second set of cookies with cutouts on top to create sandwiches.
  • Beat the egg yolks in a stand mixer fitted with the whisk attachment until light in color. Gradually sprinkle in the sugar while beating and continue until the mixture is thick and pale. Gradually beat in the corn syrup. Beat on high speed until the mixture is completely cool. Reduce the speed to medium and add the softened butter, 1 tablespoon at a time. Add the lemon zest, lemon juice, and vanilla, beating until the buttercream is smooth and creamy.
  • In a medium bowl, use a handheld mixer to beat the yolks on high speed until they become light in color.
  • Prepare a 1-cup heatproof glass measure by lightly coating it with nonstick cooking spray.
  • In a small nonstick saucepan, combine sugar and corn syrup using a silicone spatula until sugar is moistened. Heat over medium-high, stirring constantly until sugar dissolves and syrup bubbles around edges. Stop stirring and cook a few minutes until syrup reaches a rolling boil. (Large bubbles will cover surface.) Quickly transfer syrup to a glass measure to halt cooking.
  • Pour the syrup into the yolks slowly while beating. Be careful to avoid the syrup dripping on the beaters, as it might splash onto the bowl's sides. Beat on high for 5 minutes, then let it cool completely. To speed up cooling, place the buttercream in an ice water bath or the refrigerator, stirring occasionally. Once the bowl feels cool, add the butter gradually while beating on high. The buttercream will thicken after most of the butter is incorporated. Mix in lemon zest, lemon juice, and vanilla on low speed, then increase to high until smooth and creamy. It might separate initially but will come together with more beating.
  • Transfer the buttercream to an airtight container. Use immediately or store for up to 4 hours at room temperature or refrigerate for longer. Before using, bring it to room temperature and whip to restore its texture.

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