Inspired by Food52's Lemon Rosemary Shortbread, I took it to the next level and added a layer of lemon curd marscapone cream between two cookies. Voila, the Lemon-Rosemary Shortbread Sandwich!
Shortbread is a super simple recipe, and requires just 3 ingredients. Basic shortbread is just butter, sugar, and flour and it tastes incredible. Because of the high butter content, shortbread cookies need to be chilled right before going in the oven, to help them keep their shape.
Follow along to create a delicious after dinner snack. It's perfect with a small cordial of limoncello or cup of hot water with lemon. Personally, I like them with limoncello and I'm lucky enough to have a future FIL that makes his own - can you say "endless supply"!
Bon appétit and happy baking!
Author: Serena Moroukian
Prep Time: 30 min. Cook Time: 20 min Total Time: 50 min
Yield: 24 cookies (12 cookie sandwiches)
Ingredients:
For the cookies
2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon chopped fresh rosemary
1 tablespoon lemon zest
1 1/2 sticks (3/4 cup) butter
2 tablespoons honey
1/2 cup confectioners sugar
1 tablespoon granulated sugar
1 tablespoon fresh lemon juice
Garnish: fresh rosemary sprigs and granulated sugar
For the lemon curd filling
1/3 cup jarred lemon curd
1 tablespoon lemon zest
2/3 cup mascarpone cheese
Instructions
Preheat oven to 350℉.
Whisk flour, salt, baking powder and rosemary in a bowl. Set aside.
Mix butter, honey, confectioners sugar, lemon zest, and lemon juice with a stand mixer at low speed. Add flour mixture until dough resembles a coarse meal with some small, pea sized butter lumps. Gather dough into a ball and transfer to a lightly floured surface. Knead dough until it just comes together.
Roll out dough to 1/4 inch thick. Using a 2 inch cookie cutter, cut dough into cookies.
Place cookies on a baling sheet lined with parchment paper or a silicone baking mat.
Press small sprig of fresh rosemary in the center of the cookie and sprinkle with granulated sugar. Place in the fridge for 5 minutes before baking in the oven.
Bake in the middle of the oven until golden brown, about 20 minutes. Remove cookies from oven, let cool slightly and transfer to rack to cool completely.
Blend lemon curd, lemon zest, and marscapone with a whisk. Holding the flat side of cookies, spoon a teaspoon of the filling in the center and sandwich another cookies on top.
I'd love to see how the recipe came out if you tried it. Tag #whatsyourcheatday on your post and I'll be sure to give you a shoutout!
xoxo
Serena
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