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Creamy Lemon Shortbread Sandwich Cookies

Creamy Lemon Shortbread Sandwich Cookies by JavaCupcake,com

It’s Girl Scout cookie season here in Germany – yes, be jealous… we get cookies a month before you do in the USA!  Anyhoo… my hubby has been complaining that the lemon cookies this year (Savannah Smiles) aren’t the traditional lemon cookie sandwiches he used to love as a kid.  So today when I realized I had two lemons in my fridge that I forgot to use last week, I knew today would be the perfect opportunity to whip up some lemon cookies that would satisfy his craving!

Dave wanted a cream filling inside the sandwiches, but I wanted to fill them with a berry preserve and top with a lemon glaze.  I said screw it… I’ll do both.  You can find the recipe for the berry filled cookies here.

PS… These cookies are so easy to make… you have no excuse not to make them… ASAP!

Enjoy!

Creamy Lemon Shortbread Sandwich Cookies by JavaCupcake,com

Creamy Lemon Shortbread Sandwich Cookies

Yield: 12-15 sandwich cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Ingredients

Lemon Shortbread

  • 1 cup unsalted butter, room temperature and soft
  • 1 lemon, zested and juiced
  • 1/2 cup sugar
  • 2 1/2 cups sifted flour - measure after sifting

Lemon Cream Filling

  • 2oz cream cheese, room temperature and soft
  • zest of 1 lemon
  • 2 tsp fresh squeezed lemon juice
  • 3/4 cup powdered sugar

Lemon Drizzle

  • 1 heaping cup powdered sugar
  • 2 tsp fresh squeezed lemon juice

Instructions

Lemon Shortbread

  1. Preheat oven to 325 F degrees. Line 2 cookie sheets with parchment paper.
  2. In the bowl of your mixer, press the lemon zest into the sugar. Your sugar will become thick and fragrant.
  3. Add the butter to the sugar and cream until fluffy. Scrape the sides of the bowl to make sure all the butter is incorporated.
  4. Mix in 1 Tbsp of the fresh squeezed lemon juice.
  5. Add the flour and mix on low until a dough ball forms.
  6. Place dough on a lightly floured counter and knead 2-3 times until smooth.
  7. Roll dough out about 1/4-1/2 inch thick.
  8. Using a 2 1/4in biscuit cutter (I used one from a Martha Stewart set), cut cookies and place onto prepared cookie sheet.
  9. Bake on center rack in your oven for 12-13 minutes or just until the edges begin to brown. Remove immediately to a wire rack to cool completely.

Lemon Cream Filling

  1. In a medium bowl, mix together the lemon zest and the cream cheese with a hand mixer.
  2. Add the lemon juice and mix until incorporated.
  3. Slowly add the powdered sugar and mix until no more lumps appear and the mixture is smooth.

Lemon Drizzle

  1. In a small bowl, combine the lemon juice and sugar.
  2. With a fork, stir until smooth and no lumps remain.

Assembly

  1. Spread the lemon cream in a thick layer on the bottom side of one cookie almost to the edges.
  2. Place another cookie on top of the cream filling (bottom side of the cookie face down on the filling) and press gently until the filling reaches the edges.
  3. Drizzle lemon and sugar mixture over the top of each cookie.

Lemon Raspberry Shortbread Sandwich Cookies

Lemon Raspberry Shortbread Sandwich Cookies by JavaCupcake.com

Lemon Raspberry Shortbread Sandwich Cookies.  Yea.  You read that correctly.  These cookies are the perfect combination of lemon and raspberries.  Sweet and tart.  I’ve made lots of lemon and raspberry combos (Lemoncino Raspberry Cupcakes & Lemon Raspberry Tart Pie – just to name a few) in the past… but I think this one may be one of my favorites.

I took a basic shortbread cookie and filled it with the most delicious raspberry jam and then topped it with a simple lemon drizzle.  Simple but so yum!  The day I made these, I also took the same shortbread cookies and filled them with a creamy lemon filling.  Those were super yum too!  But I think these were my favorite.

I hope you try these cause they are super easy and super delish!

Enjoy!

Lemon Raspberry Shortbread Sandwich Cookies by JavaCupcake.com

Lemon Raspberry Shortbread Sandwich Cookies

Yield: 12-15 sandwich cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

Lemon Shortbread

  • 1 cup unsalted butter, room temperature and soft
  • 1 lemon, zested and juiced
  • 1/2 cup sugar
  • 2 1/2 cups sifted flour - measure after sifting

Raspberry Filling

  • Use your favorite raspberry jam. (I used a local homemade jam made by a cute little old German couple - best jam I've EVER had!)

Lemon Drizzle

  • 1 heaping cup powdered sugar
  • 2 tsp fresh squeezed lemon juice

Instructions

Lemon Shortbread

  1. Preheat oven to 325 F degrees. Line 2 cookie sheets with parchment paper.
  2. In the bowl of your mixer, press the lemon zest into the sugar. Your sugar will become thick and fragrant.
  3. Add the butter to the sugar and cream until fluffy. Scrape the sides of the bowl to make sure all the butter is incorporated.
  4. Mix in 1 Tbsp of the fresh squeezed lemon juice.
  5. Add the flour and mix on low until a dough ball forms.
  6. Place dough on a lightly floured counter and knead 2-3 times until smooth.
  7. Roll dough out about 1/4-1/2 inch thick.
  8. Using a 2 1/4in biscuit cutter (I used one from a Martha Stewart set), cut cookies and place onto prepared cookie sheet.
  9. Bake on center rack in your oven for 12-13 minutes or just until the edges begin to brown. Remove immediately to a wire rack to cool completely.

Lemon Drizzle

  1. In a small bowl, combine the lemon juice and sugar.
  2. With a fork, stir until smooth and no lumps remain.

Assembly

  1. Spread the raspberry jam in a thick layer on the bottom side of one cookie almost to the edges.
  2. Place another cookie on top of the jam (bottom side of the cookie face down on the filling) and press gently until the filling reaches the edges.
  3. Drizzle lemon and sugar mixture over the top of each cookie.

Lemon Blackberry Shortbread Cookies

Every holiday season I’m always on the lookout for a great new cookie to add to my recipe box.  Last week, more than 500 cookie recipes were posted in the Great Food Blogger Cookie Swap including my recipe for Candy Cane Crinkle Blossoms.

Lemon Blackberry Shortbread Cookies by JavaCupcake

While browsing through all the fantastic cookies, I came across these beautiful raspberry almond thumbprint cookies by Saving Room for Dessert.  Tricia’s recipe is so simple that I couldn’t resist trying them myself!

In my cabinet I have this beautiful jar of handmade Blackberry jam made by a local German couple.  I have tried 5-6 different flavors of their jams and they are THE BEST I’ve ever tasted.  I am definitely spoiled being able to have access to such quality, homemade foods here in Germany!  So, I decided to use this jam for these cookies and flavor the dough with lemon instead of almond.  Lemon and blackberry make an amazing combination, so I’m sure these cookies will be a hit!

PS…. If I were to make these again, I’d make them more like thumbprint cookies and make the hole for the jam bigger… more jam the merrier!

Enjoy!

 

Lemon Blackberry Shortbread Cookies

Yield: 3 dozen cookies
Prep Time: 1 hour 15 minutes
Cook Time: 14 minutes
Total Time: 1 hour 29 minutes

Ingredients

Cookies

  • 1 cup unsalted butter, room temperature
  • 2/3 cup sugar
  • 1 tsp lemon extract
  • 2 cups flour
  • Blackberry jam

Lemon Glaze

  • 1 cup powdered sugar
  • 3-4 Tbsp heavy cream
  • 1 tsp lemon extract

Instructions

  1. In a medium bowl, cream the butter and sugar together. I used a hand mixer, but you can use your stand mixer if that's easier for you.
  2. Add the lemon extract and mix until combined.
  3. With the mixer on low, blend in the flour. The dough will be clumpy.
  4. In the bowl, knead the dough 8-10 times or until it's come together to form a ball.
  5. Wrap dough ball in plastic and chill for 1 hour.
  6. Preheat oven to 350 F degrees. Line cookie sheet with parchment paper.
  7. Shape 1 inch balls of dough and place 2 inches apart on cookie sheet.
  8. Using the tip of a wooden spoon, press a hole into the center of each cookie at least 1/2 way down.
  9. Fill each hole with blackberry jam. (I used a piping bag with the jam in it to squeeze into each hole.)
  10. Bake for 13-14 minutes or until golden brown. Let cookies stand for 1 minute before removing to a wire rack to cool completely.
  11. Once cool, mix the powdered sugar, cream and lemon extract. Drizzle over each cookie. (Again, I filled a piping bag filled with the glaze to drizzle over each cookie.)

Ooey Gooey Double Chip Surprise Cookie Bars

Another group of soldiers is in need of some TLC as they ship off to Afghanistan and it’s my job to make sure they have sufficient amounts of sugar as they board the plane on the biggest adventure of their life!

This time… it’s a cookie bar with a huge surprise in the middle.  Baked in these cookie bars are two kinds of chips and a Reese’s peanut butter cup! Seriously, I wish I had extra for myself, cause they are SO YUM!

Run to your kitchen and whip up a batch of these for your kids…. they’ll thank you for it.

(PS… I didn’t feel like breaking out the big camera to take pictures…. so, you get camera phone pics!)

Double Chip Surprise Cookie Bars
Makes 12 bars

8×8 glass pan
parchment paper
non-stick cooking spray

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
3/4 light brown sugar, packed
2 large eggs
1 1/2 tsp vanilla
3 cups flour
1 tsp baking soda
1/2 tsp salt
2 tbsp milk
10oz bag + 1/4 cup chocolate chips
1 cup butterscotch chips
12 mini Reese’s Peanut Butter Cups

  1. Preheat oven to 350 F degrees.  Lightly spray bottom of an 8x8x2 glass pan with cooking spray.  Line bottom of pan with a square piece of parchment paper.  Generously spray top of paper and sides of pan with cooking spray.  Set aside.
  2. In the bowl of an electric mixer, cream together the butter and sugars.
  3. Add the eggs, one at a time, and the vanilla.  Scrape the sides of the bowl and beat on high for 2-3 minutes until light and fluffy.
  4. In another bowl, whisk together the flour, baking soda and salt.  In two parts, with the mixer on low, add the flour and mix until barely combined.
  5. Add the milk and mix until just incorporated.
  6. By hand, fold in the chocolate and butterscotch chips.
  7. Press half the dough into the pan.  Arrange 12 peanut butter cups evenly onto of this layer, pressing them gently into the dough.
  8. Spread evenly the remaining dough on top of the pb cups, making sure to spread into the corners.  Again, press dough gently into bottom layer.
  9. Bake in the center of your oven for 40-50 minutes or until baked through.  Do not over bake!
  10. Allow to cool completely before cutting into 12 squares.  Be patient, you want them to set up before you cut them… they will keep their shape better if cooled when cutting.
Recipe adapted from Picky Palate.
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