Lemon Jammies

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Preparation info

  • Difficulty

    Medium

  • Makes About

    thirty-six

    2¼ inch sandwich cookies

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About
Oven Temperature 350°F/175°C
Baking Time 10 to 12 minutes for each of four batches

For the lemon lover, delicate sandwich cookies that can either contain a gilding of jam or be made extra lemony with lemon buttercream or lemon curd, as pictured.

Ingredients

Cookie Dough

Makes 23.7 ounces/672 grams

VOLUME WEIGHT
lemon zest, finely grated 2 tablespoons, loosely packed . 12 grams
superfine sugar cup 4.7 ounces 133 grams
fine sea salt ¼ teaspoon . 1.5 grams
unsalted butter, cold 13 tablespoons ( sticks plus 1 tablespoon) 6.5 ounces 184 grams
1 large egg, lightly beaten 3 tablespoons plus ½ teaspoon (47 ml) 1.8 ounces 50 grams
pure vanilla extract 1 teaspoon (5 ml) . .
bleached all-purpose flour 2⅔ cups (lightly spooned into the cup and leveled off) 11.3 ounces 320 grams
Lemon Neoclassic Buttercream, jam, jelly, or lemon curd; for filling the cookies ½ cup 4 ounces 113 grams

Special Equipment

Two 15 by 12 inch cookie sheets, nonstick or lined with parchment | A 2¼ inch scalloped or plain round cookie cutter | A ¾ inch round cutter or a large pastry tube

Method

Make the Dough

Food Processor Method Process the lemon zest with the sugar and salt until the zest is very fine.

Cut the butter into several pieces and add it with the motor running. Process until smooth and creamy. Add the egg and vanilla and process until incorporated, scraping down the sides of the bowl as needed. Add the flour and pulse in just until incorporated. The mixture will hold together if pinched.

Stand Mixer Method Soften the butter to 65° to 75°F/19° to 23°C. Chop the lemon zest until very fine.

In the bowl of a stand mixer fitted with the flat beater, cream the sugar and butter on medium speed until fluffy. Add the lemon zest, egg, and vanilla and beat until blended. Scrape down the sides of the bowl.

In a small bowl, whisk together the flour and salt.

On low speed, gradually add the flour mixture to the butter mixture. Mix until incorporated and the dough just begins to come away from the sides of the bowl.

Chill the Dough

Scrape the mixture onto a large sheet of plastic wrap and use the wrap to press down on the dough, kneading it until it is smooth.

Divide the dough into thirds, about 7.9 ounces/224 grams each. Wrap each piece loosely with plastic wrap and press to flatten into discs. Rewrap tightly and place in a gallon-size reclosable freezer bag. Refrigerate for 2 hours or up to 2 days to firm and give the dough a chance to absorb the moisture evenly, which will make rolling easier.

Preheat the Oven

Twenty minutes or longer before baking, set an oven rack in the middle of the oven and preheat the oven to 350°F/175°C.

Roll and Cut the Cookies

Remove a dough disc from the refrigerator and set it on a lightly floured surface. Lightly flour the dough and cover it with plastic wrap. Let the dough soften for about 10 minutes, or until it is malleable enough to roll. Roll the dough inch thick, moving it from time to time and adding more flour if necessary to keep it from sticking.

Cut out sixteen 2¼ inch cookies. Mark the centers of half the cookies with a needle or the tip of a knife. Use the ¾ inch round cutter or pastry tube to cut out the centers from the marked cookies. (If using a plastic cutter, or parchment-lined cookie sheet, it’s best to do this after placing the cookies on a cookie sheet.) Set the cookies a minimum of ½ inch apart on the cookie sheet.

Bake the Cookies

Bake the cookies for 5 minutes. For even baking, rotate the cookie sheet halfway around. Continue baking for 5 to 7 minutes, or just until they begin to brown lightly.

Cool the Cookies

Set the cookie sheet on a wire rack and use a pancake turner to lift the cookies onto another wire rack. Cool completely.

While each batch of cookies is baking, roll the dough for the next batch. After the last batch is cut, knead together all the scraps and reroll them, chilling them first if necessary.

Make the Lemon Neoclassic Buttercream

See recipe.

Fill the Cookies

Using a small offset spatula or butter knife, spread the bottoms of the cookie halves without the cutouts with heaping ½ teaspoons of lemon buttercream or your favorite jam, jelly, or curd, and set the second set of cookies with the cutouts on top, bottom sides down, to create the sandwiches.

Store

Airtight: room temperature, 1 day with buttercream (3 weeks with lemon curd, jam, or jelly); frozen, 6 months.

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