This recipe originated from almond crescent cookies many years ago. You know that one that is coated in confectioner's sugar and shaped like a crescent moon. While making the crescent cookies one year, I thought to myself, I wonder if this would work with lemon extract. I tried it and was pleasantly surprised. I then thought it needed more lemon and wondered what I could do to make it even better. And the lemon sandwich cookie was born.
This recipe is really easy but the hardest part is the baking time. They do not take long and if they are over baked, they really are not as good. These cookies are meant to be soft and melt in your mouth. Over baking causes them to be more crispy.
OK, let's get to the recipe. Here is what you will need.
Preheat your oven to 375 degrees. 190 Celsius.
1 cup of butter softened at room temperature
1 cup confectioner's sugar
2 vegan egg yolks (I used Bob's Red Mill Egg Replacer)
4 tsp lemon extract (You can add two tsp if you do not want it so lemony)
2 1/2 cups all purpose flour
extra confectioner's for sprinkling on cookies after they have been removed from the oven.
In a large bowl, cream butter, sugar, lemon extract and egg replacer yolks until nice and creamy.
Gradually beat in flour. Dough might look crumbly but just keep beating it until it comes together.
If you have a cookie scoop, scoop the dough making sure it's level. Release the dough, roll into a oblong shape and cut in half. Roll into a ball and place on a parchment lined cookie or baking tray. Place only 12 dough balls evenly spaced. Gently press into a disc shape. Not too much. Should be a little less then a 1/4 high.
If you do not have a cookie scoop, measure about a tablespoon full, roll into and oblong shape, cut in half and roll into a ball. Place on the cookie sheet and gently press.
Bake 8 - 10 minutes. My oven took 10 minutes and the cookies were perfect. Do not let them brown.
Immediately remove from the cookie sheet and place onto a wax or parchment paper and sprinkle with confectioner's sugar. The hot cookies will absorb the sugar. I usually sprinkle until the cookie stops absorbing the sugar.
So, in the video I made a double batch of buttercream. You really only need half of that. Below is the recipe for a half batch.
1 vegan buttery stick or 1/2 cup softened
1 1/2 cup confectioner's sugar
2 tsp lemon extract
In a large bowl, beat the buttery stick for about five minutes. It will become lighter in color and double in size. Mix in the lemon extract and gradually add the confectioners sugar. If the buttercream does not seem thick enough, you can add a little more sugar.
Transfer the buttercream to a piping bag with a star tip and pipe half of the cookies with the buttercream. Make sure you get buttercream on all of the cookies then top with another cookie. Enjoy!!!