Recipes and Cooking Lemony Star Sandwiches Be the first to rate & review! 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 March 14, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Chill Time: 2 hrs Bake Time: 7 mins Cool Time: 1 mins Total Time: 45 mins Servings: 40 Yield: about 80 cookies or about 40 sandwich cookies Jump to Nutrition Facts Ingredients ½ cup butter, softened ½ cup butter-flavored shortening 1 cup granulated sugar 2 teaspoon finely shredded lemon peel ¾ teaspoon baking powder ¼ teaspoon baking soda Dash salt ⅓ cup sour cream 1 egg 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 mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, lemon peel, baking powder, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in sour cream, egg, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough about 2 hours or until easy to handle. Preheat oven to 375°F. On a floured surface roll half the dough at a time to 1/8-inch thickness. Using a 2-1/2- to 3-inch star-shape cookie cutter, cut out dough. Using a 1-inch star-shape cookie cutter, cut a star from the center of half of the cookies. Place cookies 1 inch apart on ungreased cookie sheets. Bake for 7 to 8 minutes or until edges are firm and bottoms are very light brown. Cool on cookie sheets for 1 minute. Transfer to a wire rack and let cool. Just before serving, spread about 1 teaspoon of the Creamy Lemon Filling over the flat sides (bottoms) of the cookies with no cut-out centers. Generously sprinkle the tops of cookies with the cut-out centers with powdered sugar and press the flat sides against the cookies with the filling. 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. 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. 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.