Recipes so good it oughta' be a sin!


Sunday, February 14, 2010

Lemon Sandwich Cookies

"If you're happy and you know it, clap your hands!" Remember that old song from kindergarten or pre-school? For some reason that little tune is tied up in my mind with those lemon sandwich cookies that come in huge packages in the grocery store. I can remember at "Little Folks Kindergarten" back in Newberry, SC that Mrs. Folk would pass them out to us as a snack. I also remember singing that song just before snack time. I assume that is where the link originated.

Anyway, I've always loved those little cookies even if the cookies themselves sometimes taste a little bland or the lemon has a faint chemical taste. But, wouldn't it be great to have a little lemon sandwich cookie that was actually good enough to serve not only to kids but adults?

Behold, an old lemon sandwich cookie recipe I found in a very old copy of a Betty Crocker cookbook. It's easy to do and the results are very good. The cookie has a nice texture and buttery taste while the filling has a true lemon tartness that really zings!

This is a great one for afternoon snacks for the kids or even an afternoon tea. Of course, if you're like me, they also go great with a lemon Coke and the TV!

: Lemon Sandwich Cookies
: A tart filling and lemony cookie bring back memories of childhood.

Cookies:
  • 1/2 cup sugar
  • 1/2 cup butter softened
  • 1 tbls. water
  • 1 tsp. vanilla
  • 2 egg yolks
  • 1 1/2 cups all purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
Filling:
  • 1 cup powdered sugar
  • 2 tsp. butter, softened
  • 1 tsp. grated lemon peel
  • 1 tbls. plus 1 1/2 tsp. fresh lemon juice

  1. Mix sugar, butter, water, vanilla and egg yolks. Stir in flour, salt, and baking soda. Divide dough into halves. Shape each half into roll about 1 1/2 inches in diameter and 7 inches long. (I found this is easiest to do using a piece of wax paper as the dough is rather sticky.) Wrap and refrigerate for 4 hours.
  2. Heat oven to 400°. Cut into 1/8 inch slices and place about 1 inch apart on ungreased or silicone baking mat covered cookie sheet. OPTIONAL: Beat 2 egg whites slightly and stir in 2/3 cup of finely chopped nuts. Spoon 1/2 tsp. of nut mixture onto top of half the cookie slices. Bake until edges are just browned, about 6-8 minutes. Immediately remove from cookie sheet and allow to cool.
  3. Prepare lemon filling by beating together 1 cup powdered sugar with 2 tsp. soft butter, 1 tsp. lemon peel, and lemon juice.
  4. Put cookies together with filling in between. If using nuts, make sure nut side is on top of cookie.
Preparation time: 10 minute(s)
Cooking time: 8 minute(s)
Number of servings (yield): 4 dozen
Culinary tradition: USA (General)









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