Recipes and Cooking Rosemary-Lemon Sandwich Cookies 4.2 (30) 1 Review Your family will ooh and ah over these shaped cookie sandwiches filled with a yummy mixture of lemon curd and mascarpone cheese. 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 Published on February 1, 2008 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 8 mins Cool Time: 1 mins Total Time: 39 mins Yield: 20 sandwich cookies Jump to Nutrition Facts Ingredients 1 cup unsalted butter, softened ¾ cup granulated sugar 2 teaspoon snipped fresh rosemary 2 teaspoon finely shredded lemon peel ½ teaspoon baking powder ¼ teaspoon salt 1 teaspoon vanilla 2 ¼ cup all-purpose flour ½ cup lemon curd ½ cup mascarpone cheese 1 tablespoon powdered sugar (optional) Directions Preheat oven to 400°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. 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. 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. 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. Rate it Print Nutrition Facts (per serving) 215 Calories 12g Fat 25g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 215 % Daily Value * Total Fat 12g 15% Saturated Fat 8g 40% Cholesterol 38mg 13% Sodium 49mg 2% Total Carbohydrate 25g 9% Total Sugars 13g Protein 2g Calcium 10.1mg 1% Iron 0.7mg 4% Potassium 19mg 0% Folate, total 28.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.