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

Lemony Star Sandwiches

Makes: 40 servings
Serving size: 1 sandwich cookie Yield: about 80 cookies or about 40 sandwich cookies
Prep 45 mins Chill About2 hrs Bake 375°F 7 mins to 8 mins  per batch Cool 1 min  per batch
Lemony Star Sandwiches
  • 1/2  cup  butter, softened
  • 1/2  cup  butter-flavored shortening
  • 1  cup  granulated sugar
  • 2  teaspoons  finely shredded lemon peel
  • 3/4  teaspoon  baking powder
  • 1/4  teaspoon  baking soda
  •  Dash salt
  • 1/3  cup  sour cream
  • 1  egg
  • 1  teaspoon  vanilla
  • 2 3/4  cups  all-purpose flour
  • 1  recipe  Creamy Lemon Filling
  •  Powdered sugar

1. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, lemon peel, baking powder, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in sour cream, egg, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough about 2 hours or until easy to handle.

2. Preheat oven to 375 degrees F. On a floured surface roll half the dough at a time to 1/8-inch thickness. Using a 2-1/2- to 3-inch star-shape cookie cutter, cut out dough. Using a 1-inch star-shape cookie cutter, cut a star from the center of half of the cookies. Place cookies 1 inch apart on ungreased cookie sheets.

3. Bake for 7 to 8 minutes or until edges are firm and bottoms are very light brown. Cool on cookie sheets for 1 minute. Transfer to a wire rack and let cool.

4. Just before serving, spread about 1 teaspoon of the Creamy Lemon Filling over the flat sides (bottoms) of the cookies with no cut-out centers. Generously sprinkle the tops of cookies with the cut-out centers with powdered sugar and press the flat sides against the cookies with the filling.

From the Test Kitchen
  • Layer unfilled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Creamy Lemon Filling
  • 1/3  cup  mascarpone cheese or 3 ounces cream cheese, softened
  • 1  tablespoon  butter, softened
  • 1/4  cup  lemon curd
  • 1  cup  powdered sugar

1. In a small mixing bowl beat mascarpone cheese and butter with an electric mixer on medium to high speed for 30 seconds. Beat in lemon curd until combined. Gradually add powdered sugar, beating on medium speed until smooth and creamy. Store in refrigerator until needed.

Nutrition Facts (Lemony Star Sandwiches)
  • Servings Per Recipe 40,
  • cal. (kcal) 129,
  • Fat, total (g) 7,
  • chol. (mg) 17,
  • sat. fat (g) 3,
  • carb. (g) 16,
  • Monounsaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 0,
  • sugar (g) 10,
  • pro. (g) 2,
  • vit. A (IU) 97,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 47,
  • Potassium (mg) 14,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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