When I first saw this recipe, I was really excited because I could actually taste what they would turn out like. If anything, the real thing was even better, despite a few changes I made based on what was available in my house. You may notice in the pictures, there are fewer and fewer cookies as time goes on, because they are gooood.

Ingredients:

Cookies:

• 1 stick salted butter, room temperature
• 7 tablespoons sugar
• 3 egg yolks
• zest from 1 lemon
• 1/2 teaspoon orange extract
• 1 1/3 cups flour
• 1/2 teaspoon salt

Filling:

• 1 stick salted butter, softened
• 2-3 cups powdered sugar
• 2-3 tablespoons lemon juice

Preheat the oven to 350 degrees. Line a baking sheet with parchment and set aside.

Cream together the stick of butter and the sugar until light and fluffy. Add the yolks one at a time, beating between each.

Beat in the extract and zest, followed by the flour and salt, until fully incorporated.

You can either spoon the dough onto the lined cookie sheet, or pipe it through a piping bag with an extra large rosebud tip. The dough is the consistency of soft clay, so takes a bit of muscle to squeeze out of the bag until the heat of your hands warms and softens it a bit.

The original recipe said to space them out pretty widely because they spread, but I didn’t have much of a problem even though mine were quite close together. Bake 8-10 minutes, until just beginning to brown.

Remove to a wire rack and cool completely.

When the cookies have cooled, make the frosting. Beat the butter until it becomes creamy, then add the powdered sugar 1/2 cup at a time until stiff but workable. I ended up using about 2 cups. Add the lemon juice one tablespoon at a time until you’ve got a good flavor.

Spread a spoonful of frosting on half the cookies, then press other other half of the cookies on to make sandwiches.

Eat at room temp, but store in the fridge. Share one with your coworker who claims to hate lemon desserts, listen to him ask for more.

I love lemon desserts almost as much as I love chocolate, and these cookies are a perfect example of why!

Lemon-Cream Sandwich Cookies

Adapted from Katie at the Kitchen Door.

Cookies:

• 1 stick salted butter, room temperature
• 7 tablespoons sugar
• 3 egg yolks
• zest from 1 lemon
• 1/2 teaspoon orange extract
• 1 1/3 cups flour
• 1/2 teaspoon salt

Filling:

• 1 stick salted butter, softened
• 2-3 cups powdered sugar
• 2-3 tablespoons lemon juice

Preheat the oven to 350 degrees. Line a baking sheet with parchment and set aside.

Cream together the stick of butter and the sugar until light and fluffy. Add the yolks one at a time, beating between each. Beat in the extract and lemon zest, then the flour and salt, beating until fully incorporated.

Spoon the dough onto the lined cookie sheet or pipe it through a piping bag with an extra large rosebud tip, leaving space between them. Bake 8-10 minutes until beginning to brown. Remove to a wire rack and cool completely.

When the cookies have cooled, make the frosting. Beat the butter until it becomes creamy, then add the powdered sugar 1/2 cup at a time until stiff but workable. Add the lemon juice one tablespoon at a time until you’ve got the level of lemon flavor you like.

Spread a spoonful of frosting on the bottom of half of the cookies, then press other other half of the cookies on to make sandwiches.

Eat at room temp, store in the fridge.