Lemon-Cream Icebox Cookie Sandwiches

Create these delicious, homemade cookie sandwiches by combining the flavors from fresh, finely shredded lemon peel, vanilla, sugar and lemon drop candies and top it all off with our favorite Lemon Cream Frosting recipe.

Lemon-Cream Icebox Cookie Sandwiches
Photo: Scott Little
Prep Time:
30 mins
Chill Time:
1 hrs
Bake Time:
8 mins
Cool Time:
1 mins
Total Time:
30 mins
Yield:
36 sandwich cookies

Ingredients

  • 1 cup butter-flavor shortening

  • 1 cup sugar

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • 1 egg

  • 1 teaspoon vanilla

  • 2 ¼ cup all-purpose flour

  • 2 teaspoon finely shredded lemon peel

  • 1 recipe Lemon Cream Frosting or 1-1/4 cups lemon curd

  • Finely crushed lemon drop candies or yellow decorating sugar (optional)

Lemon Cream Frosting

  • 1 8 ounce package cream cheese, softened

  • cup butter, softened

  • 3 ⅓ cup powdered sugar

  • 1 tablespoon finely shredded lemon peel

Directions

  1. In a large bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping bowl occasionally. Beat in egg 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 lemon peel.

  2. Divide dough in half. Shape each half into a 10-inch roll. Wrap each roll in plastic wrap or waxed paper. Chill for 1 to 3 hours or until dough is firm enough to slice.

  3. Preheat oven to 375 degrees F. Cut rolls into 1/4-inch slices. Place slices about 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes or until set. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks; cool.

  4. Spread Lemon Cream Frosting or lemon curd on the bottom sides of half of the cookies, using about 1 tablespoon Lemon Cream Frosting or 1-1/2 teaspoons lemon curd per cookie. Top with remaining cookies, bottom sides down, to make sandwiches.

  5. If desired, roll edges of sandwich cookies in crushed candy.

Lemon Cream Frosting

  1. In a large bowl beat cream cheese and butter with an electric mixer on medium speed until smooth. Gradually beat in powdered sugar until combined. Stir in lemon peel.

To Store:

Place sandwich cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts (per serving)

196 Calories
11g Fat
23g Carbs
1g Protein
Nutrition Facts
Calories 196
% Daily Value *
Total Fat 11g 14%
Saturated Fat 5g 25%
Cholesterol 21mg 7%
Sodium 82mg 4%
Total Carbohydrate 23g 8%
Total Sugars 17g
Protein 1g
Vitamin C 0.6mg 3%
Calcium 20.2mg 2%
Iron 0.4mg 2%
Potassium 21mg 0%
Folate, total 16.1mcg
Vitamin B-12 0.1mcg

*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.

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