Lemon Window Panes


Preparation info

  • Makes about


    • Difficulty


Appears in

The Art of the Cookie

The Art of the Cookie

By Shelly Kaldunski

Published 2011

  • About

There is no hiding what’s inside these sandwich cookies—the filling is showcased through a center window. Jam or preserves can be used in place of the lemon curd.



    1. Line 3 baking sheets with parchment paper.
    2. With the dough rectangles still on the work surface, and working with half of the rectangles, use a small cookie cutter in a desired shape (such as a diamond) or a sharp paring knife to cut out a smaller shape in the center of half of the rectangles to create a window. Use a metal spatula to transfer the cookies to the prepared sheets, spacing them 1 inch (2.5 cm) apart. Chill in the refrigerator or freezer until firm, about 15 minutes.
    3. Bake the cookies according to the Vanilla Sugar Cookies recipe for 12–15 minutes. Let cool completely, about 30 minutes.
    4. Turn the solid cookies bottom side up. Spoon a rounded teaspoonful of curd in the center and swirl to spread slightly. If serving right away, dust the cutout cookies with confectioner’s sugar. Gently press the dusted cookies, sugared side up, on the curd filling.
    5. Store the cookies in a singer layer, in an airtight container, in the refrigerator for up to 3 days. Dust with confectioner’s sugar just before serving.