How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Rosemary-Lemon Sandwich Cookies

Your family will ooh and ah over these shaped cookie sandwiches filled with a yummy mixture of lemon curd and mascarpone cheese.

4.5 by 37 people
Rate me!
  • Yields: about 20 sandwich cookies
  • Prep: 30 mins
  • Bake: 8 mins 400°F per batch
  • Cool: 1 min per batch

Rosemary-Lemon Sandwich Cookies



  1. Preheat oven to 400 degrees F. In a mixing bowl beat butter with electric mixer on medium speed for 30 seconds. Add granulated sugar, rosemary, lemon peel, baking powder, and salt. Beat until combined, scraping bowl occasionally. Beat in vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
  2. Shape dough into 1-inch balls. Place 2 inches apart on a parchment paper-lined cookie sheet. With the bottom of a glass dipped in granulated sugar, flatten each ball to to 1/2-inch thickness. Bake about 8 minutes or until bottoms are lightly browned. Cool on cookie sheets for 1 minute. Transfer to wire racks; cool.
  3. Meanwhile, in a small bowl combine lemon curd and mascarpone cheese. Spread on bottom sides of half of the cookies. Top with remaining cookies, bottom sides down, to make sandwiches. If desired, sprinkle with powdered sugar.

From the Test Kitchen

To Store:

Layer sandwich cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 24 hours. Let stand at room temperature for 30 minutes before serving.

Nutrition Facts (Rosemary-Lemon Sandwich Cookies)

    Per serving:
  • 215 kcal cal.,
  • 12 g fat
  • (8 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 38 mg chol.,
  • 49 mg sodium,
  • 25 g carb.,
  • 1 g fiber,
  • 13 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...