Sometimes the best dessert is just a simple little cookie. Or a not so simple cookie! A good example of a simple little cookie would be Chewy Chocolate Thins or perhaps a Gingersnap. Because it is beautiful today and because summer is almost here, my head is filled with summery things like lemons, strawberries and swimming pools.
So I took another simple cookie, Simple Buttery Shortbread and used it to sandwich some summertime flavors. And if your swimming pool is open you can enjoy these poolside!
The shortbread cookies are crisp but tender on the inside, and are spread with bright lemon buttercream and sticky strawberry jam. Served at room temperature the filling is satisfyingly soft and creamy, threatening to escape as you bite into the cookie sandwich. (They’re not too big though, so you’ll be able to keep up!)
I also discovered that these cookies are refreshing and delicious served cold: the cookie keeps its bite and the filling is firm, the lemon and strawberry flavors even more striking when chilled. Two great options for this not-so-simple but oh-so-yummy cookie!
Sweet Lemon Strawberry Sandwich Cookies
The recipe calls for Simple Buttery Shortbread Dough: the link for the recipe is here!
- Simple Buttery Shortbread Dough (see link above)
- 1/3 cup butter, unsalted and slightly softened
- 2 teaspoons lemon juice powder
- 1 teaspoons vanilla extract
- 4 cups confectioner’s sugar
- 1/4 cup lemon juice
- 1/3 cup strawberry jam
- confectioner's sugar for dusting
Preheat the oven to 325° F. Line a large baking sheet with parchment paper or with a Silpat mat.
Roll the Simple Buttery Shortbread dough out on a floured surface to a 1/4" thickness. Cut out circles with a 1-3/4" round cookie cutter. Place the circles on the prepared baking sheet and bake the cookies for about 15 minutes until they are set and just beginning to brown. Transfer the cookies to a cooling rack and cool completely.
Beat the butter together with the lemon Juice powder and vanilla extract until it is creamy and smooth. Beat in the confectioner's sugar 1 cup at a time: mix it into the butter thoroughly before adding in a splash of the lemon juice. Continue alternating the sugar and lemon juice, beating on medium speed until the frosting is fluffy and smooth.
Assemble the cookies:
Spread the bottom of one cookie with about 1 teaspoon of the lemon frosting. Spread the bottom of another cookie with about 1/2 teaspoon of the jam. Sandwich the two cookies together and place on a platter. Continue with the rest of the cookies and fillings.
The sandwich cookies can be served at room temperature or chilled first in the refrigerator. The cookies can be stored in a sealed container in the fridge for up to two days.
Makes about 34 sandwich cookies
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