Rosemary Lemon Sandwich Cookies

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ROSEMARY LEMON SANDWICH COOKIES

This recipe is courtesy: Vegan with a few oil upgrades that make it richer but no longer vegan.

SERVES 20 cookiesrosemary-lemon

INGREDIENTS

For the Lemon Filling

  • ½ cup lemon juice
  • ½ cup sugar
  • 1 tablespoon coconut/almond milk
  • 1 tablespoon arrowroot flour
  • 1 tablespoon lemon zest
  • 1 tablespoon real butter
  • ½ cup cream cheese
  • 3 tablespoons powdered sugar

For the Cookies

  • 1 cup butter
  • ¾ cup sugar
  • 2 teaspoons rosemary (fresh or dried works just fine) or a drop of Rosemary essential oil
  • 3 teaspoons finely shredded lemon zest or 2 drops of Lemon essential oil
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 ¼ cups all purpose gluten flour mix
  • ½ cup sugar combined with 1 drop rosemary essential oil

PREPARATION

For the Lemon Filling 

  1. Begin by making your lemon curd because it will need to cool before you can finish making the filling.
  2. Combine lemon juice and sugar in a small saucepan over medium heat. Stir until sugar is dissolved.
  3. In a separate bowl, add corn starch to cold coconut/almond milk and stir til arrowroot is well mixed.
  4. Slowly add the arrowroot mixture to the lemon sauce, stirring constantly to avoid lumps.
  5. Raise heat to medium high and continue cooking while stirring until the sauce thickens.
  6. Next, remove from heat, add the fresh lemon zest/essential oil and butter and stir until well combined.
  7. Allow to cool.
  8. Once the lemon curd has cooled, add the cream cheese and powdered sugar and stir well to remove all lumps.
  9. Refrigerate the Lemon Filling while you make the cookies.

For the Cookies 

  1. Heat your oven to 350 F.
  2. In a mixing bowl beat together the butter and sugar until light and fluffy.
  3. Next add the rosemary, lemon peel, and vanilla, and continue beating until all the ingredients are well combined.
  4. In a separate bowl combine the flour, baking powder and salt. Stir the flour mixture gradually into the wet ingredients.
  5. Use a cookie dough scoop (or a tablespoon) to measure equal amounts of batter.
  6. Roll the batter into balls and roll the balls in prepared sugar (1/2 cup of sugar combined with ½ teaspoon of rosemary or 1 drop rosemary essential oil).
  7. Place on an ungreased cookie sheet with about 1 -2 inches of space between them.
  8. Flatten cookies with the bottom of a glass (you can dip that in the prepared sugar as well to help the cookie not stick to the glass).
  9. Bake the cookies 8 – 10 minutes until lightly browned.
  10. Remove from the oven and allow the cookies to cool for a few minutes on the cookie sheet before transferring to a wire rack to cool.
  11. Repeat this process until all the cookie dough is gone.
  12. Assemble the cookies by spreading the Lemon Filling on the flat side of one cookie and top with the flat side placed down on the filling.
  13. Continue this process until all the cookies are deliciously filled.

Let me know what you think!!! Send some pics!

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