Any 2 1/2-inch Christmas cookie cutter can be used to make these luscious citrus-flavored sandwich cookies.
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1 1/4 cups Land O Lakes® Butter, softened
1 cup sugar
1 large Land O Lakes® Egg
2 teaspoons freshly grated orange zest
2 teaspoons freshly grated lemon zest
1 teaspoon vanilla
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/8 teaspoon salt
2 1/2 cups powdered sugar
1/4 cup Land O Lakes® Butter, softened
1 tablespoon freshly grated orange zest
1 tablespoon milk
1 tablespoon lemon juice
Combine 1 1/4 cups butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, 2 teaspoons orange zest, lemon zest and vanilla. Continue beating until well mixed. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed. Divide dough in half; wrap in plastic food wrap. Refrigerate 1 hour.
Heat oven to 375°F.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 1/2-inch star cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Sprinkle half of cookies with decorator sugar. Bake 5-6 minutes or until edges begin to brown. Cool on cookie sheets 1 minute. Remove to wire rack. Cool completely.
Combine all filling ingredients in bowl. Beat at low speed, scraping bowl often, until creamy. Spread heaping teaspoonful filling on bottom of each cookie without sugar. Cover with sugar-topped cookie.
For a gift-giving idea, punch holes in the rim of a decorative paper plate about 1/2 inch from the edge. Weave a soft ribbon through the holes, leaving ends of the ribbon long enough to tie a bow.