Lemon Snowdrop Sandwich Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">220g unsalted butter, softened</li><li class="ingredients-single-item">70g powdered sugar, plus extra for dusting</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">1/4 teaspoon salt</li><li class="ingredients-single-item">Zest of 2 lemons</li><li class="ingredients-single-item">2 teaspoons vanilla extract</li><li class="ingredients-single-item">For the lemon filling:</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">240g powdered sugar, sifted</li><li class="ingredients-single-item">2 tablespoons fresh lemon juice</li><li class="ingredients-single-item">1 tablespoon lemon zest</li><li class="ingredients-single-item">1/4 teaspoon vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Electric mixer (stand or handheld)</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper or silicone baking mats</li><li class="equipment-single-item">5cm (2-inch) round cookie cutter</li><li class="equipment-single-item">Microplane or zester</li><li class="equipment-single-item">Cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, beat the softened butter until creamy and smooth, about 1 minute. Add 70g powdered sugar and continue beating until the mixture is light and fluffy, about 3-4 minutes. This extended creaming creates tiny air pockets that give the cookies their delicate, melt-in-your-mouth texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the lemon zest and vanilla extract to the butter-sugar mixture and beat until well incorporated. The oils in the lemon zest will release during mixing, infusing the dough with citrus flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined. Be careful not to overmix, as this develops gluten and makes cookies tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Divide the dough in half and form each portion into a disc. Wrap each disc in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. Chilling firms up the butter, preventing cookies from spreading too much during baking and ensuring they hold their shape.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>When ready to bake, preheat your oven to 170°C (340°F) and line baking sheets with parchment paper or silicone mats. Remove one disc of dough from the refrigerator and let it sit for 5-10 minutes to slightly soften, making it easier to roll.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>On a lightly floured surface, roll the dough to about 5mm (1/4 inch) thickness. Use a 5cm (2-inch) round cookie cutter to cut out circles, placing them about 2.5cm (1 inch) apart on the prepared baking sheets. Gather scraps, re-roll, and cut additional cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 10-12 minutes, or until the edges are just barely beginning to turn golden. The cookies should remain quite pale - this is key to their "snowdrop" appearance. Look for a matte surface rather than shiny, which indicates they're done.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the cookies to cool on the baking sheet for 5 minutes (they're very delicate when hot) before transferring to a wire rack to cool completely. While the first batch is cooling, repeat the process with the remaining dough.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>To make the lemon filling, beat the softened butter in a medium bowl until creamy. Gradually add the sifted powdered sugar, mixing well after each addition. Add the lemon juice, lemon zest, vanilla extract, and salt, then beat on medium-high speed until light and fluffy, about 3-4 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once the cookies are completely cool, dust half of them with powdered sugar to create the "snowdrop" effect. These will be your top cookies. Turn the remaining cookies bottom side up to receive the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Transfer the lemon filling to a piping bag fitted with a small round tip (or simply use a small spoon). Pipe or spread about 1 teaspoon of filling onto the flat side of each bottom cookie. Place a powdered sugar-dusted cookie on top of each filled cookie, gently pressing to sandwich them together.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the sandwich cookies to rest for about 30 minutes before serving, allowing the filling to set slightly. Store in an airtight container in a single layer, or with parchment paper between layers, at room temperature for up to 3 days, or refrigerated for up to a week.</li></ol>