These were made for the coffee and cake after a dinner, I wasn’t sure how they would be received but I guess everybody enjoyed them.
I recently bought myself the Microplane ultimate citrus tool (yikes! I was totally ripped off, mine was way more expensive...grrr) and was looking for a recipe I could use my new gadget for, so this was perfect for zesting the hell out of that lemon.
I thought that this combination went really well, the rosemary flavor is very subtle but does give an extra touch than just a regular butter cookie. The filling calls for vegetable shortening which I couldn't find here so I just used butter instead. I got slightly more cookies than the recipe noted because I rolled out the cookies much thinner.
rolled, baked and filled.
I improvised by using a tomato puree can to cut out the cookies.
Lemon Rosemary Sandwich Cookies:
2 1/2 cups AP flour
1 Tbspn finely chopped rosemary
3/4 tspn salt
1/2 tspn baking powder
230 gr butter, at room temperature
3/4 cup sugar
1 large egg
1 tspn vanilla
1 egg white, optional
1/2 cup sugar, optional
115 gr butter, at room temperature
freshly squeezed juice of half a lemon
freshly grated lemon zest of a whole lemon
2 cups powdered sugar, sifted
1. In a bowl, combine the flour, rosemary, salt, and baking powder. Set aside.
2. In a mixing bowl, beat butter and sugar until light and fluffy, about 2-3 minutes on medium.
3. Mix in the egg and vanilla to the fluffed butter and sugar.
4. Gradually add the dry ingredients in two batches and mix until combined.
5. Wrap the dough in 2-3 separate portions in parchment paper and freeze until firm, about 1 hour.
1. In mixer, beat butter and shortening for about 2-3 minutes on medium.
2. Add lemon juice and zest and gradually mix in powdered sugar.
3. With mixer on high, beat for 2-3 minutes until light and fluffy.
Baking and assembling-
1. Preheat oven to 180 degrees C.
2. Take one portion of dough out of the freezer at a time. Roll out dough between two pieces of parchment paper or on a floured surface to whatever thickness you wish. Use a cookie cutter to cut out shapes.
3. Place prepared dough on a pan with a silpat or sheet of parchment paper. If using, brush the each piece with some beaten egg white and sprinkle with sugar.
4. Bake cookies for ~15-18 minutes, rotating once half-way through.
5. Remove cookies and let cool.
6. Fill a pastry bag with the filling and pipe a small amount on a cookie. Sandwich the filling with another cookie and gently press down.
Original from: Dessert For Breakfast