Recipes and Cooking Lemony Snowflake Sandwiches Be the first to rate & review! Instead of plain sugar cookies, fill snowflake-shaped cookies with a creamy lemon filling to make cookie sandwiches. Dust with powdered sugar to mimic a dusting of snow. 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 November 17, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Chill Time: 2 hrs Bake Time: 7 mins Total Time: 45 mins Servings: 40 Yield: 40 sandwich cookies Jump to Nutrition Facts Ingredients ½ cup butter, softened ½ cup butter-flavor shortening 1 cup granulated sugar 2 teaspoon lemon zest ¾ teaspoon baking powder ¼ teaspoon baking soda Dash salt 1 egg ⅓ cup sour cream 1 teaspoon vanilla 2 ¾ cup all-purpose flour 1 recipe Creamy Lemon Filling Powdered sugar Creamy Lemon Filling ⅓ cup mascarpone cheese or 3 ounces cream cheese, softened 1 tablespoon butter, softened ¼ cup lemon curd 1 cup powdered sugar Directions In a large bowl beat butter and shortening with a mixer on medium for 30 seconds. Add next five ingredients (through salt). Beat until combined, scraping bowl as needed. Beat in egg, sour cream, and vanilla. Beat in flour. Divide dough in half. Cover and chill until easy to handle (about 2 hours). Preheat oven to 375°F. On a lightly floured surface, roll one portion of dough at a time until 1/8 inch thick. Using a 2 1/2- to 3-inch snowflake-shape cookie cutter, cut out dough. Using a 1-inch diamond- or circle-shape cookie cutter, cut and remove a diamond from center of half of the cookies. Place cutouts 1 inch apart on an ungreased cookie sheet. Bake 7 to 8 minutes or until edges are firm and bottoms are very light brown. Cool on cookie sheet 1 minute. Remove; cool on a wire rack. Spread Creamy Lemon Filling on bottoms of cookies without cutout centers. Top with cookies with cutout centers, bottom sides down. Sprinkle generously with powdered sugar. Creamy Lemon Filling 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. To Store: Layer unfilled cookies between sheets of waxed paper in an airtight container. Store at room temperature up to 3 days or freeze up to 3 months. To serve, thaw cookies if frozen. Fill as directed. Rate it Print Nutrition Facts (per serving) 129 Calories 7g Fat 16g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 40 Calories 129 % Daily Value * Total Fat 7g 9% Saturated Fat 3g 15% Cholesterol 17mg 6% Sodium 47mg 2% Total Carbohydrate 16g 6% Total Sugars 10g Protein 2g Calcium 10.1mg 1% Iron 0.4mg 2% Potassium 14mg 0% Folate, total 16.1mcg *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.