Chyrel's Recipes From Friends

Lemon Poppy Seed Sandwich Cookies Recipe

Lemon Poppy Seed Sandwich Cookies     

2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter
1 1/4 cups sugar
1 large egg
2 tablespoons poppy seeds
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
8 ounces cream cheese - at room temperature
1/3 cup plus 1 tablespoon sugar
1/2 teaspoon lemon extract
1/4 teaspoon vanilla extract

For the Cookies
Mix flour, salt, and baking powder in a medium bowl. Using an electric mixer, beat butter in bowl until light. Gradually beat in sugar. Beat in egg, then poppy seeds, lemon peel, and extracts. Mix in dry ingredients in 3 additions. Gather dough into ball. Divide dough into half; flatten each half into disk. Wrap in plastic; chill 2 hours.

Preheat oven to 325 degrees F. Butter 2 large baking sheets. Roll out 1 dough disk on floured surface to 1/8 inch thickness. Cut out cookies with cookie cutter. Arrange cookies 1 inch apart on prepared baking sheets. Gather scraps; re-roll and cut out more cookies. Chill cookies on baking sheets 15 minutes.

Bake cookies until edges just begin to color, about 18 minutes. Cool cookies on sheets 3 minutes. Transfer cookies to racks; cool completely. Repeat rolling, cutting, and baking with remaining cookies.

For the Filling
Beat all ingredients in a bowl, until large and fluffy. Spread 2 teaspoons of filling over bottom of 1 cookie. Press second cookie, bottom side down onto filling. Repeat with remaining cookies and filling. (can be made 2 hours ahead. Cover and chill).

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