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Filled Lemon Cookies

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Submitted by candi98849

Filled lemon cookies sandwich thin, buttery shortbread rounds with a bright lemon filling. Slice-and-bake icebox dough with a tea party finish dusted in powdered sugar.

YIELD

2 dozen

PREP

20 min

COOK

20 min

READY

40 min

Filled lemon cookies are pure melt-in-your-mouth shortbread sandwiched around a zingy lemon filling. The dough is minimalist: butter, powdered sugar, flour, salt, and lemon extract. That powdered sugar instead of granulated is what gives the cookie its signature sandy, shortbread-crumbly texture.

Rolling the dough into logs and chilling it firm is the right move. Cold dough slices clean into thin, uniform rounds that bake up flat and crisp. Any warmer and they smush under the knife and lose their shape.

These bake fast at a high heat. Eight minutes at 400°F (200°C) is all it takes for golden edges. Watch them closely in those last two minutes. Shortbread goes from pale to burnt in the blink of an eye.

Pro Tips

  • Flour your hands generously when shaping the logs, the dough is buttery and sticks.
  • Chill at least three hours, overnight is better. Frozen logs slice even cleaner.
  • Flip the log a quarter turn every few slices to keep it from flattening on one side.
  • Let cookies cool completely before filling, warm shortbread crumbles under pressure.

Variations

  • Use lemon curd as the filling for an extra tart, jammy center.
  • Swap lemon extract for orange or almond extract and match the filling flavor.
  • Dip the finished sandwiches halfway in white chocolate and let set for a gift-worthy version.
  • Roll the log in turbinado sugar before slicing for sparkly, crunchy edges.

Ingredients

2 473
CUPS ML BUTTER
1 237
4 946
¼ 1.3
TEASPOON ML SALT
2 10
TEASPOONS ML LEMON EXTRACT *

Directions

Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer.

Combine flour and salt; add to creamed mixture, beating well.

Stir in lemon extract.

Flour hands, and shape dough into two 16-inch rolls; wrap in wax paper, and chill several hours.

Unwrap rolls, and cut into ¼ inch slices; place on ungreased cookie sheets.

Bake at 400℉ (200℃). for 8 minutes or until browned.

Cool on wire racks. Spoon filling on bottom side of half the cookies, spreading evenly.

Place a second cookie on top of filling, top side up, and sprinkle.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 269g (9.5 oz)
Amount per Serving
Calories 1385 61% from fat
 % Daily Value *
Total Fat 93g 144%
Saturated Fat 59g 293%
Trans Fat 0g
Cholesterol 244mg 81%
Sodium 804mg 33%
Total Carbohydrate 42g 42%
Dietary Fiber 3g 14%
Sugars g
Protein 28g
Vitamin A 57% Vitamin C 0%
Calcium 5% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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