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.
|lemon zest, finely grated||.|
|fine sea salt||.|
|unsalted butter, cold|
|pure vanilla extract||.||.|
|bleached all-purpose flour|
|Lemon Neoclassic Buttercream, jam, jelly, or lemon curd; for filling the cookies|
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
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.
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
Twenty minutes or longer before baking, set an oven rack in the middle of the oven and
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
Cut out sixteen 2¼ inch cookies. Mark the centers of half the cookies with a needle or the tip of a knife. Use the
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.
Using a small offset spatula or butter knife, spread the bottoms of the cookie halves without the cutouts with heaping
Airtight: room temperature, 1 day with buttercream (3 weeks with lemon curd, jam, or jelly); frozen, 6 months.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.