Bake a batch of Lemon Tea Sandwich Cookies for your next afternoon tea or for any occasion you want a refreshing lemony sweet cookie. These cookies are melt- in- your mouth and soft buttery cookies filled with a lemon curd and dusted with confectioners sugar.
Lemon Tea Sandwich Cookies
At the beginning of this recipe, fresh squeezed lemons are used in the dough instead of concentrated lemon juices. To change the flavor you could use fresh key limes but the fresh lemon is by far the best flavor for these delicate little soft melt- in- your mouth cookies.Print
Lemon Tea Sandwich Cookie Recipe
Lemon Cookies are delicate soft flakey cookies with a purchased lemon curd filling. Tested: Dickinson’s Lemon Curd or make your own.
- Yield: 3 dozen sandwich cookies
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup confectioners’ sugar, plus 2 more cups for rolling
1 egg yolk
1/4 cup freshly squeezed lemon juice
1 heaping tablespoon lemon zest
1/2 teaspoon lemon extract
- Preheat oven to 400.
- Line baking sheets with parchment paper, set aside.
- In mixing bowl, combine butter, sugar, lemon zest and juice, beat at medium speed until creamy.
- Add flour and salt, beat until combined.
- Using a 1 inch teaspoon or scoop scoop dough into balls.
- Place on baking sheets and flatten slightly with fingers or back of measuring cup.
- Bake for 8 minutes until firm.
- Let cookies cool before filling with cooled filled.
- Spread half of cookies with filling.
- Top with remaining cookie half.
- Sprinkle with confectioners sugar to serve.
Can be frozen without the filling. Fill cookies before serving for best results.
Filling: Purchased Lemon Curd
Serve these cookies are a pretty white plate and sprinkle lightly with confectioners’ sugar. Have the recipe handy, you will get requests.
This recipe was given to my by my friend Sharon Neuhaus who was always sharing ideas and recipes with me. Sharon moved to heaven in February 2017 following a brief terminal illness. Thank you sweet Sharon for this recipe.