Lemon Burst Cookie Sandwiches
- 1/2 cup butter, chopped, at room temperature
- 1/3 cup powdered sugar, plus extra, to serve
- 2 tsp finely grated lemon zest
- 2 tsp lemon juice
- 1 cup all-purpose flour
- 1/3 cup cornstarch
- 3 tbsp store-bought lemon curd
- Preheat oven to 350u0b0F. Line 2 baking sheets with parchment. Using an electric mixer, beat butter, powdered sugar, zest and juice in a bowl until light and creamy. Add flour and cornstarch; stir to combine.
- Place mixture into a piping bag fitted with 1/2-inch fluted nozzle; pipe 40 rounds onto prepared trays, leaving room for spreading. Bake for 10 minutes or until golden. Cool on trays (cookies will firm).
- Spread lemon curd over base of half the cookies. Sandwich with remaining cookies. Dust with extra powdered sugar to serve.
butter, powdered sugar, lemon zest, lemon juice, flour, cornstarch, storebought lemon curd
Taken from recipes-plus.com/api/v2.0/recipes/24438 (may not work)