That's when I went blog hopping and discovered Culinary Connection's by Peabody's recipe for Citrus sandwich cookies. Immediately I knew I had my recipe. The Witch changed a few very minor things; I used the zest of clementines instead of orange and I added lime zest into the mix as well. The colors of the zest are so pretty in the pale yellow citrus dough, which was a pleasure to work with, not dry or crumbly and rolled out easily. Baking the cookies released the essential oils of the citrus zests, adding their flavorful perfume to the cookie. The filling is a reduction of orange and lemon juices whipped into a buttercream, their tangy acidity help balance the sweetness of the filling. A touch of heavy cream keeps the melt in your mouth soft.
Citrus Sandwich Cookies
Makes 32 sandwich cookies
Source: Culinary Connections
2 cups all purpose flour
¼ tsp baking powder
¼ tsp salt
14 TBSP unsalted butter, softened
1 cup granulated sugar
1 large egg yolk
2 tsp finely grated lemon zest
1 tsp finely grated orange zest
1 tsp finely grated lime zest
Whisk together the flour, baking powder and salt in a medium bowl; set aside.
In the bowl of an electric mixer fitted with a paddle attachment, beat butter and sugar at medium speed for 3 minutes. Add egg and zest and beat until combined.
Reduce to slow speed and add flour mixture just until well blended. Scrape dough onto a work surface and gather it up into a disk. Wrap the disc in plastic warp and refrigerate for at least 2 hours, until firm(up to 3 days).
350F. Line baking sheets with parchment paper or silpat.
Place the chilled dough on a lightly floured work surface and sprinkle lightly with flour. Using a rolling pin, roll the dough out to a thickness of 1/8 inch.
Using a small cookie cutter, cut out as many cookies possible from the dough. Transfer dough to baking sheets and bake for 9-11 minutes or until lightly browned on the bottom(not the top).
Transfer the cookies to wire racks and cool completely.
Citrus buttercream filling
¼ cup orange juice
1 TBSP lemon juice
6 TBSP unsalted butter, softened
1 ½ cups powdered sugar
1 TBSP heavy cream
pinch of salt
In a small nonreactive saucepan, bring the orange and lemon juices to a boil over high heat and boil for 3 to 5 minutes, or until reduced by half (3T). Let cool completely.
In a bowl of an electric mixer, using the paddle attachment, beat the butter, powdered sugar, cream, salt and cooled citrus juices at medium speed until smooth and fluffy.
Pipe fiilling onto the bottom of one of the cookies. Top with another cookie. Press the cookies lightly together. Repeat with the remaining cookies and filing.
Store cookies in the fridge. Allow to warm to room temperature before serving.
Nutrition Facts provided by SparkPeople recipe calculator
Amount Per Serving
|Total Fat||7.6 g|
|Saturated Fat||4.7 g|
|Polyunsaturated Fat||0.3 g|
|Monounsaturated Fat||2.2 g|
|Total Carbohydrate||18.1 g|
|Dietary Fiber||0.2 g|