It means Lemon Drop will seem theme-driven for awhile (cookies, cookies and yup, even more cookies). Don't worry, I will slip a cake, pie, dessert bar, pudding, scone ( hey, you name it!) in here often too. But it is safe to say there will be plenty of cookie recipes posted as we test our dedication to this latest venture !Our first cookie chosen to kick-off the challenge is a sandwich cookie. This cookie has a shortbread texture with a lovely cinnamon flavor. The dough comes together very easily; just let it rest for 1/2 hr in the fridge and the rolling can begin.
This cookie recipe makes 2 discs of dough. For the first one, we went with strawberry jam filled centers dusted with icing sugar. For the second batch, the kids decided on Nutella filled heart sandwiches again dusted with icing sugar. It is a toss up for me - they are both very yummy!
This is such a versatile little cookie that you can go with whatever filling you like. A chocolate ganache or even a lemon curd center in these would be phenomenal !
Nutella filled hearts
My base cookie recipe is one I found on Canadian Living awhile ago. Here is the recipe for Cinnamon Sandwich Cookies , as posted verbatim, from their website. As you can see above, I used 3 cookie cutters: a round one for the cutout cookies, a smaller round one to remove the centers, and a heart shaped cutter for the sandwich cookies.
RECIPE
Ingredients
- 3/4 cup (175 mL) butter, softened
3/4 cup (175 mL) packed brown sugar
1 egg
1 tsp (5 mL) vanilla
2-1/2 cups (625 mL) all-purpose flour
1-1/2 tsp (7 mL) cinnamon
1 pinch salt
2 tbsp (25 mL) icing sugar
1/2 cup (125 mL) seedless raspberry jam
Preparation
In bowl, beat butter with brown sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, cinnamon and salt ; stir into butter mixture in 2 additions, blending with hands if necessary to bring dough together.
Divide dough in half and flatten into discs; wrap and refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Between waxed paper, roll out each disc to 1/8-inch (3 mm) thickness. Using floured 1-1/2 inch (4.5 cm) fluted round cutter, cut out shapes. Using 1/2-inch (1 cm) piping tip or mini-cutter, cut out centres of half of the cookies.
Arrange rounds and rings, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Freeze or refrigerate until firm, about 15 minutes in freezer, 30 minutes in refrigerator.
Bake in 350°F (180°C) oven until edges are golden, about 12 minutes. Transfer to racks; let cool.
Using fine sieve, sprinkle rings with icing sugar. Spread about 1/2 tsp (2 mL) jam over each of the remaining cookies; top each with ring.
Divide dough in half and flatten into discs; wrap and refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Between waxed paper, roll out each disc to 1/8-inch (3 mm) thickness. Using floured 1-1/2 inch (4.5 cm) fluted round cutter, cut out shapes. Using 1/2-inch (1 cm) piping tip or mini-cutter, cut out centres of half of the cookies.
Arrange rounds and rings, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Freeze or refrigerate until firm, about 15 minutes in freezer, 30 minutes in refrigerator.
Bake in 350°F (180°C) oven until edges are golden, about 12 minutes. Transfer to racks; let cool.
Using fine sieve, sprinkle rings with icing sugar. Spread about 1/2 tsp (2 mL) jam over each of the remaining cookies; top each with ring.
The result: a lovely plate of goodies!
Jam Filled Circle Cutouts
Jam Filled Circle Cutouts
and Nutella Filled Hearts
Ready to be thoroughly enjoyed by all !
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Linda @ Lemon Drop