bite-size · cookies

>Lemon Sandwich Cookies

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These things are delicious, I mean it. Yesterday I missed Baking and Pastry class, I was at home instead,because my retainer broke so I had to get it fixed. So I sorta went a little crazy in the kitchen. I made the lady finger cookies and structured the cookies with some mousse into Charlotte’s which I will post later, but that just wasn’t enough for me I needed to bake some more so I made these little guys and they are heavenly. I messed up the frosting though and I blame the recipe not really myself. So for your sake I will put up a better recipe that will go with these melt in mouth lemon cookies.
Lemon Spritz Cookies
110 grams butter, room temperature
90 grams sugar
3 egg yolks
1/4 tsp lemon oil
Zest of 1 lemon
180 grams flour
2 grams salt
Cream the butter, sugar, lemon zest and lemon oil together until well combined. Add the yolks and mix until combined. Add the flour and salt and mix.
Place the soft dough into a pastry bag fitted with a star tip. Pipe rosettes onto a sheet pan lined with parchment paper.
Bake at 350F for about 12 minutes or until lightly golden.
Let them cool completely and fill with the lemon butter cream. Use this butter cream instead and just add as much lemon as you like.

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