Miniature Lemon Sandwich Cookies Recipe

2 cups flour
1 1/4 cups butter, softened, divided
1/3 cup whipping cream
1/4 cup granulated sugar
1 tsp. lemon zest
1/8 tsp. lemon extract
2 tbsp. granulated sugar, for dipping
3/4 cup confectioners sugar
3 tsp. lemon juice
1 tsp. vanilla extract

1. For Cookies: In large bowl, combine flour, 1 cup butter, whipping cream, 1/4 cup granulated sugar, lemon zest and lemon extract. Beat until blended. Divide dough into thirds. Wrap each portion of dough in waxed paper; refrigerate until firm, about 30 minutes.

2. Preheat oven to 375°F. Roll each portion of dough until 1/8 inch thick. Cut with a 1 1/2 inch round cookie cutter. Dip both sides of cookie in granulated sugar. Place on ungreased baking sheets 1 inch apart. Pierce with fork. Bake 10 minutes or until slightly puffy. Cool 1 minute before removing.

3. For Filling: In small bowl, combine confectioners’ sugar, remaining 1/4 cup butter, lemon juice and vanilla extract. Beat 2 minutes or until smooth. Spread 1/2 teaspoon filling on bottoms of half the cookies. Top with remaining cookies.

Servings: 54
Yield: 4 1/2 Dozen Cookies

Recipe Type: Cakes, Pastries, and Desserts