Saturday, January 22, 2011

Lemon Pie Cookies

OK, today is my foodnetwork recipe day.

    2 sticks unsalted butter, room temperature
    2 cups confectioners' sugar, divided, plus more for garnish
    1/2 teaspoon salt

    2 lemons, zested and juiced, divided (about 2 tablespoons zest and 2 tablespoons juice)
    2 cups unbleached all-purpose flour
    4 ounces cream cheese, room temperature

    In the bowl of a stand mixer, beat the butter, 1 cup of the sugar and salt
    until smooth. Add all of the lemon juice and half of the zest. On a low speed,
    add the flour, 1/2 cup at a time, until just incorporated. Turn the cookie dough
    out onto a board and roll it into a log. Cover with plastic wrap and refrigerate
    for at least 1 hour and up to 24 hours.

    Preheat the oven to 350 degrees F.

    Remove log from the refrigerator and cut it into thin 1/4-inch thick discs.
    If using 1 baking sheet, bake the cookies in batches. Arrange the discs on 2
    silicone or parchment lined baking sheets, 1-inch apart, and bake until the
    edges are just golden, about 20 minutes. Remove the cookies from the oven and
    transfer them to a wire rack to cool completely.

    Meanwhile, using stand mixer or hand mixer, mix cream cheese with the
    remaining 1 cup confectioners' sugar and remaining half of the lemon zest.

    Top half of the cookies with the cream cheese mixture and cover with another
    cookie to make a sandwich. Dust the top of the cookie sandwiches with
    confectioners' sugar and serve

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