Has spring finally sprung? Or is it too soon to hope? After such a long, cold, seemingly never-ending winter, now's the time to put away those comfort food recipes and perhaps try something a little lighter, a little sweeter, just in time for spring. These divine lemon cream sandwich cookies from Epicurious are both gorgeous and super easy to make. The bright colors and fresh citrus will make you forget about your winter blues in no time.
Keep in mind, though, to get the cookies super fluffy, you do have to chill the dough for four hours, up to one day. At least for the best results. Still, you can make them two days ahead so you can enjoy these little, sweet, tart sandwiches of heaven whenever you so please.
Lemon Cream Sandwich Cookies by Epicurious
1 1/2 tablespoons finely grated lemon peel
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
2 cups (packed) powdered sugar
1/2 cup fresh lemon juice
1 tablespoon finely grated lemon peel
3 3/4 cups all purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
2 large egg yolks
Using back of spoon, mash lemon peel and salt to paste in medium bowl. Add butter. Using electric mixer, beat until fluffy. Add sugar in 4 batches, beating after each addition until blended.
Boil lemon juice and lemon peel in small saucepan until mixture is reduced to 2 tablespoons, about 4 minutes. Pour into small bowl and cool. Sift flour, salt, and baking soda into medium bowl.
Using electric mixer, beat butter in large bowl until fluffy. Add sugar; beat until blended. Beat in eggs, 1 at a time, then beat in yolks. Beat in lemon juice mixture. Add dry ingredients and stir to blend well. Cover dough and chill until firm, at least 4 hours and up to 1 day.
Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Roll out 1/3 of dough on lightly floured surface to scant 3/8-inch thickness. Using 2-inch round cutter, cut out cookies. Transfer cookies to prepared baking sheets. Bake cookies, 1 sheet at a time, until golden at edges, about 12 minutes. Let cookies cool 5 minutes. Transfer to racks and cool completely. Repeat with remaining dough.
Spread 2 teaspoons filling on flat side of 1 cookie. Top with another cookie, flat side down. Repeat to make more sandwich cookies. DO AHEAD: Can be made 2 days ahead. Store airtight in refrigerator.