Lemon-Cream Cheese Sandwich Cookies
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Martha Stewart Weddings, Winter 2011
- Yield Makes 32
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Ingredients
- 1 pound cream cheese
- 1 stick unsalted butter
- 6 cups confectioners' sugar
- 2 tablespoons freshly grated lemon zest
- 1 teaspoon pure vanilla extract
- 1 package lemon wafer cookies (ours are from Whole Foods, wholefoods.com for stores)
Directions
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Beat cream cheese and butter on medium in a
mixer bowl until light and fluffy, about 2 minutes. Beat in sugar, lemon zest, and vanilla. Set aside at room temperature until ready to use, about 30 minutes. -
Place filling in a pastry bag fitted with a coupler;
pipe about 1 tablespoon filling on flat side of half the cookies. Place remaining cookies on top of filling; gently press to squeeze filling to edges. Filled cookies can be stored at room temperature up to 4 hours.
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