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Ингредиенты
- 8 Tbsp. unsalted butter room temperature
- 1/2 c. granulated sugar
- 3 lrg egg whites Zest of 3 lemons
- 1/4 tsp salt
- 1/4 tsp lemon oil
- 1 c. cake flour (not self-rising)
- 2 Tbsp. cream cheese room temperature
- 2 Tbsp. unsalted butter room temperature
- 1 1/4 c. confectioners' sugar
- 2 tsp freshly-grated lemon zest
- 1 tsp freshly-squeezed lemon juice
Инструкции
- Preheat the oven to 350 degrees. Line baking sheets with Silpats or possibly parchment paper; set aside.
- Make the Cookies: In the bowl of an electric mixer fitted with the paddle attachment, beat butter and granulated sugar on medium speed till light and fluffy, about 2 min. Add in egg whites, one at a time, beating well after each addition. Beat in lemon zest, salt, and lemon oil. Reduce mixer speed to low, and gradually add in flour, mixing till dough is well combined.
- Transfer dough to a pastry bag fitted with a 1/4-inch round tip. Pipe quarter-sized cookies onto prepared baking sheets about 1 inch apart. Bake till light golden around the edges, about 15 min. Cold completely on a wire rack.
- Make the Filling: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter till well combined, about 2 min. Add in sugar; beat to combine. Add in lemon zest and juice, and mix thoroughly. Transfer to a pastry bag fitted with a 1/4-inch round tip.
- Pipe 1 tsp. of filling onto the bottom of one cookie. Press the bottom of a second cookie onto filling, creating a sandwich. Repeat with remaining cookies and filling. Serve them alone or possibly, for an elegant dessert, crowning a scoop of sorbet.
- This recipe yields 3 dozen cookies.
- Yield: 3 dozen
