|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 53g||19%|
|Dietary Fiber 1g||2%|
|Total Sugars 38g|
|Vitamin C 1mg||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for melt-in-your-mouth Polish lemon sandwich tea cookies or cytrynowe ciasteczka do herbaty (sih-trih-NOH-veh chass-TETCH-kah doh err-BAH-tih) calls for a lemon-cream filling.
If you want your filling to look sunshine yellow, add a few drops of food coloring. It also will give your guests a hint as to what flavor is inside these delectable confections.
Actually, these cookies can be made with any citrus fruit and are equally yummy made with oranges, tangerines, blood oranges, and even grapefruit.
This cookie is ideal for a tea party, bridal shower, Mother's Day, or any time a pretty, delicate cookie is the order of the day. The beauty is, they’re easy to make and they store well.
"These lemon cookies are very easy and their texture was really melt in your mouth. If you
are looking for a not too sweet cookie this will be a new favorite, perfect for a tea party." - Tracy Wilk
For the Cookie Dough:
2/3 cup superfine sugar
8 ounces (1 cup) unsalted butter, at room temperature
1 large egg yolk, lightly beaten, at room temperature
2 teaspoons lemon juice
2 teaspoons lemon zest
2 1/4 cups all-purpose flour
For the Cookie Filling:
2.7 ounces (1/3 cup) unsalted butter, at room temperature
4 cups confectioners' sugar, plus more for garnish
4 tablespoons lemon juice
1/2 teaspoon lemon zest
1 tablespoon milk, or as needed, optional
Steps to Make It
Make the Cookies
Gather the ingredients.
Place rack in the middle of the oven and heat to 375 F.
Use a hand mixer to cream together the superfine sugar with 8 ounces softened butter in a large bowl until light and fluffy.
Beat in egg yolk, lemon juice, lemon zest, and flour until well mixed.
Using a one-inch cookie scoop, portion dough onto parchment-lined sheet pans, spacing two inches apart. Using the bottom of a glass that has been dipped in flour, lightly tamp the dough twice to flatten it.
Repeat with the remainder of cookie dough, dipping the glass in more flour, as necessary, so cookies won't stick.
Bake 8 to 10 minutes or until the edges are starting to brown but still quite light in color overall. Remove from oven. Cool 5 minutes on sheet pans and then transfer to a wire rack to cool completely.
Make the Filling
Gather the ingredients.
In a medium bowl, cream together softened butter, confectioners' sugar, lemon juice, and zest. If the mixture is too thick, add milk 1 tablespoon at a time until desired consistency is achieved. This mixture should be thick but smooth.
To assemble the sandwich cookies, you can use a teaspoon to place dollops of filling; however, we prefer using a piping bag with a plain tip to pipe a spiral of filling onto the flat side of one cookie.
Top with another cookie, flat side down. Twist the top cookie a little to make sure it is on securely.
Dust the tops with confectioners' sugar.
Substitute the juice and zest of any citrus fruit for the lemon juice and zest.
How to Store
Keep cookies in an airtight container at room temperature for up to 1 week.