Lemon Buttercream Sandwich Cookies Lemon buttercream frosting is sandwiched between two lemon-tinted, buttery cookies for a terrific treat. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 10, 2016 Print Share Share Tweet Pin Email Prep Time: 40 mins Chill Time: 30 mins Bake Time: 8 mins Total Time: 40 mins Yield: 32 sandwich cookies Ingredients 1 cup butter, softened ½ cup granulated sugar 2 teaspoon finely shredded lemon peel ¼ cup lemon juice 1 teaspoon vanilla 2 ¼ cup all-purpose flour ¾ cup finely chopped Brazil nuts or hazelnuts (filberts) 1 recipe Lemon Buttercream Frosting Lemon Buttercream Frosting 3 tablespoon softened butter 3 cup powdered sugar 1 teaspoon finely shredded lemon peel 2 tablespoon lemon juice 1 tablespoon whipping cream Directions In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in lemon peel, lemon juice, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the nuts. Divide dough in half. Cover and chill for 30 to 60 minutes or until dough is easy to handle. Preheat oven to 350°F. On a lightly floured surface, roll half of the dough at a time until slightly less than 1/4-inch thickness. Using a 2-inch scalloped round cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are light brown. Transfer cookies to a wire rack and let cool. To assemble, spread Lemon Buttercream Frosting over the bottom of one cookie; press the bottom of a second cookie against the frosting. Repeat with the remaining cookies and frosting. Lemon Buttercream Frosting In a medium mixing bowl beat softened butter with an electric mixer on medium to high speed for 30 seconds. Gradually add 2 cups powdered sugar, beating well. Beat in lemon peel and lemon juice. Beat in 1 cup additional powdered sugar. Beat in enough whipping cream to make a frosting of spreading consistency. 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. To serve, thaw cookies if frozen. Assemble as directed. Print