Bright, citrus flavor with a creamy filling. Perfect for Lemon Lovers! Other oil flavors (such as orange, raspberry, etc.) can be substituted in equal amounts.
Yield: Will depend on the size cookies you are making. With the Sunflower mold and cutter, this recipe makes 12 sandwich cookies.
Cookie Ingredients:
1 c unsalted butter, at room temperature
1.5 c sifted confectioners sugar
1 egg
1 tsp Boyajian Pure Lemon Oil
3 c flour, plus extra for dusting
1 t baking powder
½ t salt
Filling Ingredients:
½ c unsalted butter, at room temperature
½ c solid vegetable shortening (Crisco)
2 T plus 1 t Lemon Juice
4 c sifted confectioners sugar
Pinch of salt
Directions:
1. Cream butter and sugar.
2. Blend in egg and oil.
3. Add dry ingredients and mix until the dough starts to form a ball. Scrape bowl and incorporate the remainder of the dough by hand.
4. Divide your dough into two balls, one a bit larger than the other.
5. Dust work surface and rolling pin with flour.
6. To make the tops: Start with the larger ball of dough. For the Sunflower mold, roll dough to 8 mm using Dough Thickness Guides. Dust your mold and press into the dough. Cut out with a cookie cutter. Place on a parchment lined cookie sheet. Gather scraps and re-roll until the first ball of dough is used.
7. To make the bottoms: Use the smaller ball of dough. Roll out to 5 mm. The bottoms are not molded; simply cut out with the same cookie cutter you used for the tops. Place on a separate parchment lined cookie sheet. Gather scraps and re-roll until all dough is used.
Make sure you end up with an equal number of tops and bottoms.
8. Refrigerate both sheets for 1 hour.
9. Preheat oven to 395.
10. Bake 7 – 10 minutes depending on the size and thickness of your cookies. Cookies are done when the bottoms are golden. Note that the bottom layer cookies will bake in less time as they are thinner, so watch them carefully.
11. Cool on sheets for about 2 minutes before removing to racks to cool completely.
12. For the filling, beat butter and shortening until completely blended. Beat in oil and juice. Beat in remaining ingredients.
13. When cookies are completely cooled, pipe filling onto the bottom cookie. Gently press a top cookie onto the filling.
14. Store in an airtight container in the refrigerator. Remove 15 minutes before serving; or serve right from the fridge as they are also delicious chilled!