Do you remember a while back I posted Peanut Butter and Jam Cookies? I mentioned I had bookmarked two cookie recipes from Pastry Studio and here's the second. Nothing tastier than a lemony poppy seed cookie. And the cream cheese filling is delicious, snuggled between the cookies. Both these recipes are going to be such a hit when I serve them. Not saving these for Christmas! These glamour cookies are going on my tea table in October.
Gayle from Pastry Studio has a eCookbook out for Kindle (and other androids). For information and link click HERE.
Poppy Seed Sandwich Cookies
From Pastry Studio
Ingredients for the cookies:
2 cups flour
1/2 cup confectioner's sugar
1/4 cup poppy seeds
1/4 teaspoon salt
zest of 1 lemon
8 oz (16 tablespoons) cold butter
1 teaspoon vanilla
Ingredients for the filling:
4 oz cream cheese at room temperature
1 1/2 oz (3 tablespoons) butter at room temperature
1/2 cup confectioner's sugar, sifted
2 teaspoon lemon juice
1/4 teaspoon vanilla
In a food processor, place the flour, confectioner's sugar, poppy seeds, salt and lemon zest and process to combine. Cut the cold butter into 1/2" cubes and add to the flour mixture. Process 10 - 15 seconds. Combine the egg and vanilla and pour over the mixture. Process about 15 seconds until the dough starts to clump around the center of the machine.
Divide the dough in half. Place half of the dough on a piece of plastic wrap. Cover with another piece of plastic wrap and roll out to a circle 9 1/4" in diameter. Slide onto a sheet pan and refrigerate until completely chilled. Repeat with the other half of the cookie dough.
When the cookie dough has been thoroughly chilled, preheat oven to 350 degrees. Line 2 baking sheets with parchment or silpats.
Remove one sheet of cookie dough from the refrigerator and lift off the plastic wrap on both sides. Using a 2" round or square cookie cutter or other similar sized shape, cut out cookies and place on prepared cookie sheet. Refrigerate. Repeat with second sheet of cookie dough.
When oven is ready, bake the cookies until the edges just start to take on some color, about 12 minutes, rotating the baking sheets halfway through. Cool on a wire rack.
For the filling, whisk together all of the ingredients until smooth. Spread onto half of the cookies and top with remaining cookies.