Lemon Cookie Sandwiches

Lemon Cookie Sandwiches

Hiya,

One of my favourite dessert choices when we go out for dinner is Italian Lemon Tart, the bright lemon filling with the crisp pastry base. Sweet vs tart, Perfection! These cookies are inspired by just this. The filling for the cookies is the same lemon filling used in lemon tarts, paired with the sweet lemon cookies, it works so well!

Lemon Cookie Sandwich Recipe (makes 12 Cookie Sandwiches)

115g softened butter

200g caster sugar

1 egg

Zest of 1 lemon (keep the lemon for the filling)

1 tsp vanilla extract

200g plain flour

1/2 tsp bicarb

1/2 tsp baking powder

1/4 tsp salt

Preheat the oven to 175C. Line 2 baking trays.

Sift the flour, bicarb, baking powder and salt and stir with a whisk to evenly distribute.

Beat the butter and sugar until pale.

Add the egg and combine, add the vanilla extract and lemon zest and mix. Scrape down the bowl to ensure all is mixed well.

Add the flour mixture and combine.

Place mixture into the fridge for 1 hour to make it easier to roll into balls.

To ensure you have equal sized cookies to match up at the end I weighed my dough at 24g per ball.

Place 6 per tray and gently flatten a little with your fingers.

Bake for 8-10 minutes while you weigh & roll the next batch of cookies. Continue until you have made 24 cookies.

Allow cookies to cool on the tray before removing as they will still be soft.

In the meanwhile make the lemon filling.

Lemon cream filling

235g sugar

2 eggs

135g butter

50ml lemon juice (about 2 lemons)

Place all ingredients into a small pot.

On a medium heat whisk continuously until the butter is all melted and all the ingredients are combined.

Turn the heat up to high and boil for 4 mins whisking all the time.

Take the mixture off the heat and as it cools it will become thicker. It will not become solid.

While it is cooling make your buttercream.

Vanilla buttercream filling

100g butter softened

200g icing sugar

1tsp vanilla extract

Beat the butter for 2 mins until paler in colour.

Sift icing sugar into butter and beat for 6 mins.

Add vanilla extract and beat for 2 mins.

Choose a piping tip and fill a piping bag with the icing. Pipe an icing ring onto the cookies leaving a space in the middle for the lemon.

Spoon or pipe the lemon filling into the cookies and place another cookie on top.

I hope you give this recipe a try. The sweet lemon cookie with the tart lemon filling is perfect!

Cxx

Cinnamon Apple Sandwich Cookies

Cinnamon Apple Sandwich Cookies

Hiya!

We are truly in the grips of winter already and this is a wonderful time of year for baking! Spicey gingerbread cookies filling the house with an amazing smell, juicy fruit cake with a cup of tea & for me peppermint candy canes too.

I will baking all these goodies in the lead up to Christmas so keep your eyes peeled for fabulous festive treats. Today though, I have Cinnamon Apply Sandwich Cookies for you.

Cinnamon Apple Sandwich Cookies

115g melted butter

200g soft brown sugar

1 egg

1 tsp vanilla extract

200g plain flour

1tsp ground cinnamon

1/2tsp ground ginger

1/4tso all spice

1/2 tsp bicarbonate

1/2 tsp baking powder

1/4 tsp salt

Sift flour, spices , bicarb, baking powder & salt and mix well.

Melt butter in a microwave safe container.

Put brown sugar & egg into a mixing bowl & mix until pale.

Add all the melted butter and a little flour at a time while mixing in a low speed.

Once all combined cover with cling film and leave in the fridge for at least an hour.

Preheat oven to 160 C. Line baking trays with parchment paper.

Roll cookie dough into balls. To ensure that you get equal sized cookies to match up I recommend that you weigh each ball. I weighed mine to 28g each.

Place 6 round balls onto a lined baking tray and flatten a little with your fingers while still keeping them round. They will spread, don’t try to squeeze more on at a time.

Bake for 8-10 minutes while you weigh & roll the next batch of cookies.

Allow cookies to cool on the tray before removing as they will still be soft.

Filling

For the apple filling

1apple

1tsp cinnamon

2 TBS brown sugar

Wash and then peel an apple. Chop the apple into about 1cm sized pieces. Add cinnamon and sugar and mix well.

Place on a low heat for about 39 mins until the apple pieces have broken down and the mixture is thick. Leave to cool until ready to fill the cookies.

Buttercream filing

100g softened butter

200g icing sugar

2TBS caramel

Beat the butter for 2 mins until paler in colour.

Sift icing sugar into butter and beat for 6 mins.

Add caramel and mix for another 2 mins.

Choose a piping tip and fill a piping bag with the icing. Pipe a circle of icing onto the cookies. Fill the middle of the Cookie with cooked apple.

Sandwich the cookies and enjoy. These cookies will only be good for 2 days due to the moisture of the filling, they are best assembled shortly before being eaten.

If you give this recipe a try please post a pic & tag #sprinklesinthewild, it would also be great if you followed us in Instagram or Facebook.

Cxx

Sprinkle Cookie Sandwiches

Sprinkle Cookie Sandwiches
Hiya!
So… this is my UK Mother’s Day post and it’s a goodie! I knew straight away that I wanted to make cookie sandwiches because we all know that Mum’s are the icing that keeps us all together. I just couldn’t decide what amazing flavour combo to go with?!
Then it struck me, sprinkles, it has to be sprinkles because sprinkles = unicorns and I know so many amazing Unicorn Mum’s. I found this quote in Pinterest & Instagram and… it’s basically all over the internet but I haven’t found where it originated.
UnicornMom
Sprinkle Cookie Sandwiches (makes 24 cookies/ 12 sandwiches)
Ingreds
115g softened butter
200g caster sugar
1 egg
1 tsp vanilla extract
200g plain flour
1/2tsp bicarbonate
1/2tsp baking powder
1/4tsp salt
100g sprinkles of your choice
Preheat the oven to 190C
Beat the butter & sugar until pale.
Scrape down the sides and add the egg and beat.
Scrape down the sides and add vanilla extract and beat.
Sift the flour, bicarb, baking powder & salt together. Pour into the wet mixture.
Mix until just combined.
Add 80g of sprinkles and mix for a couple of seconds or by hand if you prefer.
Roll cookie dough into balls. To ensure that you get equal sized cookies to match up I recommend that you weigh each ball. I weighed mine to 27g each.
Place 6 round balls onto a lined baking tray and flatten a little with your fingers while still keeping them round. They will spread, don’t try to squeeze more on at a time.
Dip half of the flattened cookies into the remaining sprinkles and place them sprinkle side up, back on the baking tray, these will be the tops of your sandwiches.
Bake for 8-10 minutes while you weigh & roll the next batch of cookies.
Allow cookies to cool on the tray before removing as they will still be soft.
Vanilla buttercream filling
120g butter softened
240g icing sugar
1tsp vanilla extract
Beat the butter for 2 mins until paler in colour.
Sift icing sugar into butter and beat for 6 mins.
Add vanilla extract and beat for 2 mins.
Choose a piping tip and fill a piping bag with the icing. Pipe icing onto the cookies and put a lid on.

IMG_2842

Enjoy your cookies!
Please tag #sprinklesinthewild if you try out this recipe, I’d love to see your pics!
Cxx