Name: Rosemary-Lemon Sandwich Cookies
Prep time: 30 min
Yield: about 20 sandwich cookies
Ingredients: 1 cup unsalted butter, softened; ¾ cup granulated sugar; 2 teaspoons snipped fresh rosemary; 2 teaspoons finely shredded lemon peel; ½ teaspoon baking powder; ¼ teaspoon salt; 1 teaspoon vanilla; 2 ¼ cups all-purpose flour; ½ cup lemon curd; ½ cup mascarpone cheese; 1 tablespoon powdered sugar (optional)

Directions

Step 1

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.

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Step 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.

Step 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.

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

Per Serving:

215 calories; total fat 12g; saturated fat 8g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 38mg; sodium 49mg; potassium 19mg; carbohydrates 25g; fiber 1g; sugar 13g; protein 2g; vitamin a 292IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 28mcg; vitamin b12 0mcg; calcium 10mg; iron 1mg.

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Ingredients

Directions

To Store:

Nutrition Facts

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Ingredients

Directions

To Store:

Nutrition Facts