This Polish Lemon Sandwich Tea Cookie Recipe Is Perfect For Entertaining

• Vegetarian

• Produce

  • 1 Lemon, Zest of
  • 1/2 tsp Lemon, zest

• Refrigerated

  • 1 Egg yolk, large

• Condiments

  • 14 tsp Lemon juice

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 4 cups Confectioners' sugar
  • 1 Confectioners' sugar
  • 2/3 cup Superfine sugar

• Dairy

  • 8 oz Butter
  • 1/3 cup Butter
  • 1 Milk as necessary

Found on easteuropeanfood.about.com

Description

Ingredients

• Cookie Dough:
• 2/3 cup superfine sugar
• 8 ounces room-temperature butter
• 1 large lightly beaten room-temperature egg yolk
• 2 teaspoons lemon juice
• Zest of 1 lemon (reserve 1/2 teaspoon for filling, see below)
• 2 1/4 cups all-purpose flour
• Cookie Filling:
• 1/3 cup room-temperature butter
• 4 cups confectioners sugar
• 4 tablespoons lemon juice
• 1/2 teaspoon lemon zest
• Milk as necessary
• Garnish:
• Confectioners sugar

Directions

• Preparation Make the Cookie DoughIn a large bowl or stand mixer, cream superfine sugar and 8 ounces softened butter until light and fluffy. Beat in the egg yolk, lemon juice and lemon zest (save 1/2 teaspoon zest for filling) until well incorporated. Beat in the flour 1/2 cup at a time until thoroughly mixed. Place rack in the middle of the oven and heat to 375 degrees. Using a 1-inch cookie scoop, portion dough onto parchment-lined sheet pans, spacing 2 inches apart. Using the bottom of a glass that has been dipped in flour, lightly tamp the dough twice to flatten it.  Repeat with remainder of cookies, dipping glass in more flour, as necessary, so cookies won't stick. Bake 8 to 10 minutes or until the edges are starting to brown but still quite light in color overall. Remove from oven. Cool 5 minutes on sheet pans and then transfer to a wire rack to cool completely.Make the FillingIn a medium bowl, cream together 1/3 cup softened butter, 4 cups confectioners' sugar, 3 tablespoons lemon juice and reserved 1/2 teaspoon zest. If mixture is too thick, add milk 1 tablespoon at a time until desired consistency is achieved. This mixture should be thick but smooth.Assemble the Sandwich CookiesYou can use a teaspoon to place dollops of filling on, but I prefer to use 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, twisting the top cookie a little to make sure it is on securely. Dust the tops with confectioners' sugar.Tea Drinking in PolandPoles are big tea drinkers, although knock-your-socks-off-strong black coffee is also common. Little pastries or cookies are typical with afternoon tea as in the English style. You often hear expats in Polonia offer their guests a “nice glass tea.” There’s no “of” before the “tea.” It’s just “glass tea” and that is how it is drunk in Eastern Europe -- in a glass. In the coldest climes, it was a way to warm the hands. In Russia, fancy silver glass holders were common with the upper crust and it is still served that way in many restaurants.