A few months ago I was on a massive manhunt for Meyer lemons. These lemons are less tart than the traditional lemon and appear more orange than yellow in color. Meyer lemons started out in China and are more of a cross between a lemon and a Mandarin orange, which explains the color. At any rate it took me a while to find them but the aroma and flavor of these lemons is pretty delicious. If you’re planning to make these cookies you can check your local grocer for them or if you have a Trader Joe’s nearby I have found that they often carry them.
These cookies are quick and easy to make and you can craft them in any shape that you’d like to make them more fun. Before we get started I want to remind you that my Wholly Guacamole & Salsa giveaway is still going on. Be sure to enter to win the mother load of these great products. I’ve also got 2 other giveaways coming up this week so stay tuned!
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
I cut the roll of dough in half to make it easier to work with. Sprinkle a clean work surface with flour and dust your rolling pin with flour as well. Roll out 1/2 of the dough to 1/4″ thickness. Using a cutter of your choice, cut 12 cookies and place them on the first baking sheet. Bake for 11 minutes and then place on a cooling rack to cool. Repeat with the second half of the dough.
While the cookies bake and cool, prepare your cream filling by creaming the butter, lemon zest and lemon juice in the bowl of your stand mixer. Add in the 2 cups of powdered sugar and continue to mix until smooth. Mix in the 2 tablespoons of heavy cream and continue to mix until well blended. Fill a piping bag with the butter cream and pipe onto 1/2 of the backsides of the cookies. Place a second cookie on top to form the sandwich.
Combine the remaining powdered sugar and heavy cream and mix until smooth. Drizzle onto the tops of the cookies and allow them to sit until it dries. Serve the sweet and tart cookies with your favorite cup of tea or milk.