Italian Lemon Sandwich Cookies
Votes: 1
Time: 1 hour 45 minutes
Complexity: easily
Quantity: 24 pcs.
Complexity: easily
Quantity: 24 pcs.
These crumbly, melting cookies with delightful hints of lemon, vanilla, and almond make a beautiful holiday treat. Sandwich two cookies with a little lemon curd, then dip each sandwich cookie halfway into melted icing made from melting white Candy Melts and shortening. While the icing is still wet, sprinkle with nonpareils. For a more striking look, use sprinkles of the same color on each sandwich, such as green, red, and white—the colors of the Italian flag, which highlight the cookies' origins, and are also traditional Christmas colors, perfect for a holiday dessert.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups premium flour
- 0.5 tsp baking powder
- 0.5 tsp salt
- 220 g unsalted butter, room temperature
- 0.5 cups of sugar
- 1 teaspoon finely grated lemon zest
- 2 large egg yolks
- 0.5 tsp vanilla extract
- 0.5 tsp almond extract
- 1/4 cup whole milk
- 1/4 cup lemon curd
- 3/4 cup white Candy Melts (about 110 g)
- 3 tbsp. confectionery fat
- Red, white and green nonpareils, for decoration
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Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven; preheat to 350°F (175°C). Line 2 baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter, sugar, and lemon zest with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Add the egg yolks, vanilla, and almond extract and beat until smooth. Reduce the mixer speed to low and gradually beat in the flour mixture. Then gradually add the milk and beat until fully combined.
- Transfer the dough to a pastry bag fitted with a 1 cm star tip. Pipe strips of dough approximately 5 cm long, spaced 5 cm apart, onto prepared baking sheets. You will have dough left over.
- Bake, rotating the baking sheets halfway through, until the cookies are golden brown around the edges, 18-24 minutes. Let cool on the baking sheet for 5 minutes, then transfer the cookies to wire racks to cool completely.
- Transfer the remaining dough to one of the used baking sheets and bake for 15-20 minutes. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
- Make sandwiches by spreading 2 cookies with 0.5 teaspoon lemon curd and sandwiching them together. Melt the candies in the microwave with shortening in 30-second intervals, stirring, until smooth. Dip the cookie sandwiches partially in the glaze, letting any excess drip back into the bowl. Return the cookies to a wire rack and sprinkle with nonpareils. Let them set for about 1 hour.
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