SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Rosemary-Lemon Sandwich Cookies

Yield: about 20 sandwich cookies
Prep 30 mins Bake 400°F 8 mins  per batch Cool 1 min  per batch
Rosemary-Lemon Sandwich Cookies
Ingredients
  • 1  cup  unsalted butter, softened
  • 3/4  cup  granulated sugar
  • 2  teaspoons  snipped fresh rosemary
  • 2  teaspoons  finely shredded lemon peel
  • 1/2  teaspoon  baking powder
  • 1/4  teaspoon  salt
  • 1  teaspoon  vanilla
  • 2 1/4  cups  all-purpose flour
  • 1/2  cup  lemon curd
  • 1/2  cup  mascarpone cheese
  • 1  tablespoon  powdered sugar (optional)
Directions

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 KitchenTo 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)
  • cal. (kcal) 215,
  • Fat, total (g) 12,
  • chol. (mg) 38,
  • sat. fat (g) 8,
  • carb. (g) 25,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 13,
  • pro. (g) 2,
  • vit. A (IU) 292,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 49,
  • Potassium (mg) 19,
  • calcium (mg) 10,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe