T'was the night before Christmas (eve) and all through house, the creatures were stir-crazy, even the mouse. The children (our pups) lay all snug in their beds, with visions of melting snow dancing in their heads...
photos via pia jane bijkerk and automatism
Seattle gets to be called a winter wonderland once every 10 years, but I haven't been able to drive my car for six days now. What's a snowed-in girl to do but start baking! My inspiration came from Gourmet Magazine and their 40 best cookies.
The cookie for 2008 is the glittering lemon sandwich cookies and they are the prettiest little things you ever did see.
I think my version compare pretty well. They certainly taste lovely and highly recommend you try them at home!
Glittering lemon sandwich cookies
1 1/3 cups all-purpose flour
2/3 cup cornstarch
- 1/4 teaspoon salt
- 2 sticks unsalted butter, softened
- 1/2 cup confectioners sugar
- 1 tablespoon grated lemon zest
- 1 teaspoon vanilla
- White or colored sanding sugars
FOR FILLING
- 1 cup confectioners sugar
- 1 tablespoon grated lemon zest
- 1 tablespoon fresh lemon juice
- 2 tablespoons light corn syrup
- 1/2 stick unsalted butter, softened
EQUIPMENT:
a heavy-duty sealable bag
MAKE COOKIES:
- Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.
- Whisk together flour, cornstarch, and salt.
- Beat together butter and confectioners sugar with an electric mixer until pale and fluffy, then beat in zest and vanilla. At low speed, mix in flour mixture just until a soft dough forms.
- Put sanding sugars in different bowls. Roll a scant tsp of dough into a ball and drop into sugar, turning to coat. Reshape if necessary and transfer to a baking sheet. Repeat, spacing balls 3/4 inch apart, until baking sheet is filled.
- Bake until tops are slightly cracked but still pale (bottoms will be pale golden), 12 to 15 minutes. Transfer cookies on parchment to a rack to cool completely.
- Form and bake more cookies on second baking sheet.
MAKE FILLING AND SANDWICH COOKIES:
- Beat together all filling ingredients in a large bowl with an electric mixer at medium speed until combined well. Transfer to sealable bag and snip off a corner.
- Turn over half of cookies and pipe about 1/2 tsp filling on flat side of each. Sandwich with remaining cookies, pressing gently.
