These cookies have a delicious lemony flavor.
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1 cup sugar
1 cup Land O Lakes® Butter softened
1 teaspoon freshly grated lemon zest
1 large Land O Lakes® Egg
2 tablespoons poppy seed
2 tablespoons lemon juice
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups powdered sugar
1/4 cup Land O Lakes® Butter softened
1 tablespoon lemon juice
1 tablespoon milk
Combine sugar, butter and lemon zest bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, poppy seeds, lemon juice 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 each half in plastic food wrap; flatten slightly. Refrigerate 2-3 hours or until firm.
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-inch flower-shaped cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake 6-10 minutes or until edges are lightly browned. Cool completely.
Combine all filling ingredients in small bowl. Beat at low speed until well mixed. Beat at medium speed, scraping bowl often, until light and fluffy. For each sandwich cookie, spread 1 teaspoon filling onto bottom of cookie. Top with second cookie; press together slightly. Repeat with remaining frosting and cookies.
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