Cookies

Glittering Lemon Sandwich Cookies

58

Our love of lemon grows exponentially at the sight of these delightful melt-in-your-mouth sandwich cookies. It perfumes the tiny treats, which are put together with an easy icing that zings with zest and fresh lemon juice. Rolling them in brightly colored sanding sugar makes them glitter.

50
Cookies:
1? cups all-purpose flour
? cup cornstarch
¼ teaspoon salt
2 sticks unsalted butter,softened
½ cup confectioners sugar
1 tablespoon grated lemon zest
1 teaspoon vanilla
White or colored sanding sugars
Filling:
1 cup confectioners sugar
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
2 tablespoons light corn syrup
½ stick unsalted butter, softened
1 heavy-duty re-sealable bag
Cookies: Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper. Whisk together flour, cornstarch, and salt. Beat together butter and confectioners sugar with an electric mixer until pale and fluffy, then beat in zest and vanilla. At low speed, mix in flour mixture just until a soft dough forms. Put sanding sugars in different bowls. Roll a scant tsp of dough into a ball and drop into sugar, turning to coat. Reshape if necessary and transfer to a baking sheet. Repeat, spacing balls 3/4 inch apart, until baking sheet is filled. Bake until tops are slightly cracked but still pale (bottoms will be pale golden), 12 to 15 minutes. Transfer cookies on parchment to a rack to cool completely. Form and bake more cookies on second baking sheet. Make filling and sandwich cookies: Turn over half of cookies and pipe about 1/2 tsp filling on flat side of each. Sandwich with remaining cookies, pressing gently. Makes 50 cookies
Nutritions

Calories
106

Sodium
14mg
0% DV

Fat
8g
13% DV

Protein
0.4g
0% DV

Carbs
6g
2% DV

Fiber
0.2g
0% DV

Rich and fudgy, this easy Chocolate Zucchini Bread is the perfect cross between a chocolate pound cake, brownies, and a classic loaf of zucchini bread! It's moist and tender thanks to sour cream in the batter, and studded with miniature chocolate chips for even more decadent flavor. Serve a couple of slices of double chocolate zucchini bread for breakfast or brunch with a cup of coffee, for an afternoon snack with a glass of milk, or with a scoop of vanilla ice cream for a delicious dessert.

1 c sugar
1/2 c sour cream
1/2 c vegetable oil
1/3 c milk
2 eggs
2 t vanilla extract
2 c all purpose flour
1/2 c unsweetened cocoa powder
1 (½ t) baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 c shredded zucchini ( patted dry )
12 slices
  • Preheat oven to 350° F. Grease a deep 8 ½ x 4 ½ -inch or a 9 x 5-inch loaf pan and set aside.
  • In a large bowl, whisk together sugar, sour cream, oil and milk. Whisk in eggs and...
    See the full directions on my site
Nutritions

Calories
2644

Sodium
2217mg
92% DV

Fat
59g
92% DV

Protein
87g
175% DV

Carbs
458g
155% DV

Fiber
50g
202% DV