Recipe: Lemon Cream Sandwich Cookies

Lemon Cream Sandwich Cookies

Makes about 20 sandwich cookies

The mixing method for this cookie dough is similar to that for a pie crust, resulting in tender, flaky rounds to contain the sweet and tart filling. Adapted from cookbook author Elinor Klivans.

The finished cookies can be stored in an airtight container for up to 3 days; or freeze them, individually wrapped and placed in food storage plastic freezer bags, for up to 2 months.

For the cookies:

1 1/2 cups flour

6 ounces (1 1/2 sticks) cold unsalted butter, cut into 12 pieces

1 tablespoon chilled lemon juice

3 to 4 tablespoons ice water

1 large egg white, beaten till lightly frothy

Sugar, for sprinkling

For the filling:

2 ounces ( 1/2 stick) unsalted butter, at room temperature

3/4 cup confectioners' sugar, sifted

1/4 teaspoon vanilla extract

1 teaspoon lemon juice

1 teaspoon finely grated lemon zest

Position 2 oven racks in the upper and lower thirds of the oven; preheat to 375 degrees. Line 2 shiny metal (not dark) baking sheets with parchment paper.

For the cookies: Place the flour in the bowl of a stand mixer. On low speed, add the butter pieces in increments over the course of about 45 seconds, just until some of the coated butter pieces are pea-size. (You will still see loose flour.) Add the lemon juice, then slowly add the water, 1 tablespoon at a time. Stop mixing as soon as the mixture begins to hold together, about 30 seconds. Turn the dough out onto a lightly floured work surface and divide in half. Form each piece of dough into a 4-inch disk, wrap it in plastic wrap and refrigerate for about 20 minutes, until the dough is cold and firm.

Remove 1 piece of dough from the refrigerator. Lightly flour the work surface and rolling pin. Roll the dough into a circle about 10 inches in diameter and 1/8 inch thick. Using a 2-inch cutter, cut out circles and place them on the baking sheets about 3/4 inch apart. (The cookies will not spread.) Repeat with the second disk of dough. Press the dough scraps together, roll and cut additional circles. You should have about 40 cookies; make sure you have an even number.

Use a pastry brush to lightly brush each cookie with the frothy egg white, then sprinkle lightly with sugar. Bake for 6 minutes, then rotate the baking sheets from top to bottom and back to front. Bake for 5 minutes, just until the bottoms are golden. (The cookies will have puffed slightly.) Cool on the baking sheet for 5 minutes, then transfer the cookies to wire racks to cool completely.

While the cookies are cooling, make the filling: Combine the butter, confectioners' sugar, vanilla extract, lemon juice and lemon zest in a small bowl, mixing until smooth. Spread a thin layer of filling on the bottom of half of the cookies. Press another cookie, bottom side down, onto each frosted cookie.

Per cookie: 131 calories, 1 g protein, 11 g carbohydrates, 9 g fat, 25 mg cholesterol, 6 g saturated fat, 4 mg sodium, 0 g dietary fiber

Recipe tested by Jill Dutt and Bonnie S. Benwick; e-mail questions tofood@washpost.com