Glazed Lemon & Rosemary Sandwich Cookies
by Andy Haning-BrownGlazed Lemon & Rosemary Sandwich Cookies
Rated 5.0 stars by 1 users
Category
Cookies & Bars
Ingredients
2 C. All-Purpose Flour
1/2 tsp. Baking Soda
1/2 tsp. Baking Powder
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1/4 tsp. Sea Salt, Fine
1 C. Granulated Sugar
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1/3 C. Butter Infused Olive Oil
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1 Tbsp. Lemon Zest
1 tsp. (Heaping) Fresh Rosemary, Finely Chopped
2 Eggs
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1/2 tsp. Vanilla Extract, Mexican
1/2 C. Additional Granulated Sugar (for Dipping Glass)
1 1/2 C. Powdered Sugar
1 Tbsp. Cornstarch
1 Tbsp. Butter (Melted)
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1 tsp. Lemon Zest
1 tsp. Fresh Rosemary, Finely Chopped
1/3 C. Lemon Juice, Freshly Squeezed
1/4 C. Decorative Sugar
1/2 C. Unsalted Butter
1/2 C. Cream Cheese
4 C. Powdered Sugar
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1 Tbsp. Lemon Zest
1 Tbsp. Fresh Rosemary, Finely Chopped
4-6 Tbsp. Lemon Juice, Freshly Squeezed
For the Cookies:
For the Glaze:
For the Filling:
Directions
Cookies:
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a medium sized bowl, whisk together the flour, baking soda, baking powder, and sea salt.
In a large bowl, beat together the sugar, olive oil, lemon zest, and rosemary until smooth (we recommend using an electric hand mixer). Beat in the eggs and vanilla extract. Slowly add the dry ingredient mixture, beating until combined.
To form your cookies, roll the dough into tablespoon-sized balls. Place each ball on the baking sheet about an inch apart. Slightly flatten each cookie with the bottom of a glass dipped in granulated sugar. Bake for 11-13 minutes.
Remove the cookies from the oven and allow them to cool for a few minutes before transferring to a cooling rack.
Glaze:
In a mixing bowl, whisk together powdered sugar and cornstarch. Whisk in melted butter and lemon juice until smooth.
Once smooth, whisk in lemon zest and rosemary.
When the cookies are cool enough to handle, but still warm, dip one side of half of the cookies into the glaze and place on the cooling rack. These will be the tops. Sprinkle with decorative sugar before the glaze sets.
Filling:
Melt 1/2 C. butter in a 2-quart saucepan over medium heat, stirring occasionally. Allow to simmer for 5-6 minutes until the butter just starts to brown. Note: Butter will bubble and foam - watch it closely. It can burn very quickly.
Immediately remove from the heat and allow to cool for 5 minutes.
Combine browned butter and cream cheese in the bowl of a stand mixer. Whip until smooth, then slowly add 1 C. powdered sugar. Stop the mixer and scrape down the bowl sides and bottom.
Add lemon zest and rosemary along with an additional cup of powdered sugar and slowly whip to incorporate. Stop the mixer and scrape down the bowl sides and bottom once again.
Slowly add the remaining powdered sugar and whip it and enough lemon juice to get the mixture to spreading consistency.
Assembly:
Spread a nice amount of filling on the bottoms of the unglazed cookies. These will be the bottoms of the sandwhiches.
Sandwich one top cookie, glaze side up, with one bottom cookie (filling in the center).
Recipe Note
It's fine to use fresh lemon zest in place of dried. If you don't have Vanilla Extract, Mexican on hand, it's fine to substitute Vanilla Paste, Vanilla Extract, Bourbon Island, or Vanilla Extract, Tahitian in its place.