Lemon-Marmalade Cookie Sandwiches recipe

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Ingredients

½ cup butter, softened
½ cup sifted confectioners' sugar
2 teaspoons lemon zest
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup toasted hazelnuts
¼ teaspoon salt
¼ teaspoon ground cinnamon
3 tablespoons lemon marmalade

Nutrition Info

350 calories
carbohydrate: 35.1 g
cholesterol: 40.7 mg
fat: 22.4 g
fiber: 1.8 g
protein: 4 g
saturatedFat: 10.3 g
servingSize: -
sodium: 212.1 mg
sugar: 16.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a mixing bowl beat butter and 1/2 cup sugar with an electric mixer until smooth. Beat in lemon peel and vanilla.

  2. In a food processor, finely grind flour, nuts, salt and cinnamon. Add to butter mixture and mix just until dough holds together.

  3. Gather dough into a ball and flatten into a disk. Wrap in plastic and chill for about 1 hour or until firm.

  4. Preheat oven to 325 degrees F. Butter cookie sheet.

  5. Roll dough on a lightly floured surface to 1/4-inch thick. Cut out cookies with a 3-inch round cookie cutter. Gather scraps into a ball and re-roll to 1/4-inch thick. Cut out cookies, forming total of 12. Transfer cookies to the cookie sheet.

  6. Using a 1-inch round cookie butter, cut out the center of 6 cookies and remove. Bake about 20 minutes or until golden. Cool on rack for 5 minutes.

  7. Leaving a 1/8-inch border, spread 1 1/2 teaspoons of marmalade evenly over each cookie without a hole. Sift additional powdered sugar over cookies with holes. Place cookies with holes sugar side up atop jam-covered cookies.

Recipe Yield

6 cookies

Recipe Note

A little extra work, but worth the effort.

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