Lemon and Buttercream Sandwich Cookies

Name: Lemon and Buttercream Sandwich Cookies
Total time: 1 h 30 min
Yield: 2 dz.
Ingredients: 2 3/4 c. all-purpose flour; 1/2 tsp. baking powder; 1/4 tsp. kosher salt; 1 c. (2 sticks) unsalted butter, at room temperature; 3/4 c. granulated sugar; 1 large egg, at room temperature; 1 tsp. pure almond extract; 1 tsp. pure vanilla extract; 1 2-inch egg cookie cutter; 1 1/2-inch round cookie cutter; 1/2 c. (1 stick) unsalted butter, at room temperature; 2 c. confectioners’ sugar, plus more for dusting; Pinch of kosher salt; 1 11- to 12-oz. jar lemond curd

Get cracking on these egg-shaped sweets.

By Kate MerkerPublished: Mar 18, 2022

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Mike Garten

Yields:

2 dz.

Total Time:

1 hr 30 mins

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These cookie sandwiches are filled with buttercream and topped with lemon curd "yolks."

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Ingredients

For cookies

2 3/4 cups
all-purpose flour
1/2 tsp.
baking powder
1/4 tsp.
kosher salt
1 cup
(2 sticks) unsalted butter, at room temperature
3/4 cup
granulated sugar
1
large egg, at room temperature
1 tsp.
pure almond extract
1 tsp.
pure vanilla extract
1
2-inch egg cookie cutter
1
1/2-inch round cookie cutter

For buttercream and decorating

1/2 cup
(1 stick) unsalted butter, at room temperature
2 cups
confectioners’ sugar, plus more for dusting
Pinch of kosher salt
1 tsp.
pure almond extract
1
11- to 12-oz. jar lemond curd

Directions

1. Step 1Make cookies: In medium bowl, whisk together flour, baking powder, and salt.
2. Step 2In large bowl, using electric mixer, beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium and beat in egg, then almond and vanilla extracts.
3. Step 3Reduce mixer speed to low and gradually add flour mixture, mixing just until incorporated. Shape dough into 4 disks and roll each between 2 sheets of waxed paper to 1/8 inch thick. Chill until firm, 30 minutes in refrigerator or 15 minutes in freezer.
4. Step 4Heat oven to 350°F. Line baking sheets with parchment paper. Using floured egg cookie cutter, cut out cookies. Use round cutter to cut out centers of half of eggs. Place on prepared sheets. Reroll, chill, and cut scraps.
5. Step 5Bake, rotating positions of pans halfway through, until cookies are light golden brown around edges, 10 to 12 minutes. Let cool on sheets 5 minutes before transferring to wire racks to cool completely.
6. Step 6Meanwhile, prepare buttercream: In large bowl, using electric mixer, beat butter on medium speed until creamy, about 2 minutes, then add confectioners’ sugar and salt and beat until light and fluffy. Beat in almond extract.
7. Step 7Working with 1 cookie at a time, spread cookies without holes with buttercream (about 2 teaspoons each). Top with cookies with hole cutouts. Dust generously with confectioners’ sugar, then fill holes with lemon curd (about 1 teaspoon each).