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Sunday, March 13, 2011

Lemon Linzer Cookies

When life hands you lemons, make lemonade - or at least Lemon Linzer Cookies. This is my own interpretation of the classic Linzer Cookie so often found around Christmas. Instead of raspberry or strawberry, I decided to use a lemon creme which makes these great for Spring.

I ended up sending these to Karin for her charity work this week. I'd originally intended to do some of the Butterscotch Oatmeal Cookies featured last week, but I never could seem to get any butterscotch chips. When we stopped by the grocery store the other day, I waited in the car with Snow while Michael ran in to pick up a few things. One of my requests was butterscotch chips. When we got home and unpacked the groceries, what I found was barbecue potato chips. Somehow, I didn't think that would work in the cookies. Luckily, Karin had given me some lemons that I'd stuck in the refrigerator so decided to make use of those.

In other news, I'll be making a return appearance at Odyssey Storytelling on April 7th at Club Congress. This time, I won't be talking about food, but rather my experience with an organ transplant. If you're in Tucson on the 7th, come out and join us. It's always a fun and interesting experience.

Recipe: Lemon Linzer Cookies


  • 1 cup butter, softened
  • 1 cup sugar
  • 1 tsp. grated lemon zest
  • 2 large eggs
  • 1 tsp. fresh lemon juice
  • 2 cups all-purpose flour
  • Lemon Filling (below)
  • Confectioner's Sugar (for dusting)
Lemon Filling
  • 1 1/2 tsp. lemon peel
  • 1/8 tsp. salt
  • 1/2 cup butter, softened
  • 2 cups powdered sugar
  • 1 tsp. lemon extract
  • 1-2 tbs. lemon juice (as needed for consistency)


  1. In bowl of electric mixer fitted with paddle attachment, beat together the butter and sugar until creamy and light. Add eggs and lemon juice and beat to combine.
  2. With mixer on low, gradually add flour until incorporated.
  3. Turn out dough onto sheet of plastic wrap and form into a ball. Refrigerate for 45 minutes or until firm.
  4. Preheat oven to 350° and line 2 baking sheets with parchment paper.
  5. Roll dough out on lightly floured surface to 1/4 inch thick. Cute dough into cookies using round or fluted cookie cutter. Place cookies on baking sheets about 1 1/4-inch apart then using a smaller cutter, cut the centers out of half the cookies (forming a top and bottom). Remove center cut out portion form cookie.
  6. Bake until just browned around edges - about 12-15 minutes. Remove from oven to wire rack and allow to cool completely.
  7. Assemble the cookies by placing lemon filling (below) on solid cookie bottom and spreading with small spatula or icing knife. Place cut out cookie on top and press lightly. Dust finished cookies with powdered sugar and serve.
Lemon Filling:
  1. Place butter and confectioner's sugar in bowl of electric mixer fitted with paddle attachment. Starting on low speed, mix butter and sugar until combined. Add salt, lemon peel, lemon extract and beat until mixture forms a thick frosting. If necessary add up to 2 tablespoons of lemon juice to get desired consistency for spreading. Spread on cookies.

Quick Notes

I like a light sprinkle of powdered sugar on my cookies, however, if you want a more even coating, simply brush your finished cookies with a little melted butter and place powdered sugar in a sieve and shake over finished cookies for a thicker sugar coating.

For a brighter filling, you can add one or two drops of yellow food coloring.

Prep time: 50 min
Cook time: 15 min
Total time: 1 hour 5 min
Number of servings (yield): 24 using a 2-inch cookie cutter
Meal type: snack
Culinary tradition: Scandinavian
Copyright © Buck Bannister and Sugar Pies.
Recipe adapted by Buck Bannister.

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