Polish Lemon Sandwich Tea Cookies

(Cytrynowe Ciasteczka)
Prep: 30 mins
Cook: 20 mins
Total: 50 mins
Servings: 30 servings
80 ratings
Nutritional Guidelines (per serving)
185 Calories
10g Fat
23g Carbs
3g Protein
(Nutrition information is calculated using an ingredient database and should be considered an
estimate.)

This recipe for melt-in-your-mouth Polish lemon sandwich tea cookies or cytrynowe ciasteczka
do herbaty (sih-trih-NOH-veh chass-TETCH-kah doh err-BAH-tih) calls for a lemon-cream
filling.

If you want your filling to look sunshine yellow, add a few drops of food coloring. It also will
give your guests a hint as to what flavor is inside these delectable confections.

Actually, these cookies can be made with any citrus fruit and are equally yummy made with
oranges, tangerines, blood oranges, and even grapefruit.

This cookie is ideal for a tea party, bridal shower, Mother's Day, or any time a pretty, delicate
cookie is the order of the day. The beauty is, they’re easy to make and they store well. 

Ingredients
 For the Cookie Dough:
 2/3 cup superfine sugar
 8 ounces butter (room temperature)
 1 large egg yolk (lightly beaten, room temperature)
 2 teaspoons lemon juice
 2 teaspoons lemon zest
 2 1/4 cups all-purpose flour
 For the Cookie Filling:
 1/3 cup butter (room temperature)
 4 cups confectioners' sugar
 4 tablespoons lemon juice
 1/2 teaspoon lemon zest
  Optional: 1 tablespoon milk (more or less as necessary)
 Garnish: confectioners' sugar

Steps to Make It
Make the Cookies
1. Place rack in the middle of the oven and heat to 375 F. 
2. In a large bowl, cream together the superfine sugar with 8 ounces softened butter until
light and fluffy.
3. Beat in egg yolk, lemon juice, lemon zest, and flour until well mixed.
4. Using a one-inch cookie scoop, portion dough onto parchment-lined sheet pans, spacing
two inches apart. Using the bottom of a glass that has been dipped in flour, lightly tamp
the dough twice to flatten it.
5. Repeat with the remainder of cookie dough, dipping the glass in more flour, as necessary,
so cookies won't stick.
6. Bake eight to 10 minutes or until the edges are starting to brown but still quite light in
color overall. Remove from oven. Cool five minutes on sheet pans and then transfer to a
wire rack to cool completely.

Make the Filling

1. In a medium bowl, cream together 1/3 cup softened butter, 4 cups confectioners' sugar, 4
tablespoons lemon juice, and 1/2 teaspoon zest. If the mixture is too thick, add milk 1
tablespoon at a time until desired consistency is achieved. This mixture should be thick
but smooth.
2. To assemble the sandwich cookies, you can use a teaspoon to place dollops of filling;
however, we prefer using a piping bag with a plain tip to pipe a spiral of filling onto the
flat side of one cookie and then top with another cookie, flat side down. Twist the top
cookie a little to make sure it is on securely. Dust the tops with confectioners' sugar.