These cookies have a delicious lemony flavor.
Read the Story Behind the Recipe
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Cookie
1 cup sugar
1 cup Land O Lakes® Butter, softened
1 teaspoon freshly grated lemon zest
2 tablespoons poppy seed
2 tablespoons lemon juice
1 teaspoon vanilla
2 12 cups all-purpose flour
1 teaspoon baking powder
12 teaspoon salt
Filling
2 cups powdered sugar
14 cup Land O Lakes® Butter, softened
1 tablespoon lemon juice
1 tablespoon milk
1 teaspoon vanilla
STEP 1
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.
STEP 2
Divide dough in half. Wrap each half in plastic food wrap; flatten slightly. Refrigerate 2-3 hours or until firm.
STEP 3
Heat oven to 375°F.
STEP 4
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.
STEP 5
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.
