Lemon Poppy Seed Sandwich Cookies

You better like lemon poppy seed if you are going to make these. And be ready with your ingredients. I made a quadruple batch for the emergency department and it took THREE bottles of lemon extract! As is usually the case with good sandwich cookies, the filling really makes them.

Recipe Adapted From:

Bromabakery.com

Yield:

20

Ingredients:

For the cookies:

½  cup butter, at room temperature
¾ cup sugar
1 egg, at room temperature
1 tablespoon lemon extract
2 teaspoons vanilla extract
½ teaspoon baking powder
½ teaspoon salt
1 tablespoon poppy seeds
1¼ cups flour
½ cup cornmeal

For the lemon butter cream frosting:

½ cup butter, at room temperature
½ teaspoon salt
1 tablespoon lemon juice
zest of 1 lemon
1 teaspoon lemon extract
Yellow food coloring, optional
1½ cups powdered sugar,  * SEE NOTE

Directions:

1. Heat oven to 350°F. Line 2 large cookie sheets with parchment paper or silicon baking mats. Set aside.

2. In a standing mixer, cream the butter and sugar until light and fluffy, about 2 minutes.

3. Add egg and extracts. Beat on medium speed until combined.

4. Combine baking powder, salt, poppy seeds flour and cornmeal.

5. Stir into butter mixture, just until combined.

6. Scoop tablespoons of dough into balls and place on cookie sheets at least 1.5″ apart. Flatted with the bottom of a drinking glass that has been buttered and dipped into sugar, redipping the glass bottom back into the sugar before flattening the next ball.

7. Bake for 8 to 10 minutes. Transfer to a rack to cool completely.

8. While the cookies are cooling, make the frosting.

9. Beat the butter until light and fluffy.

10. Add salt, lemon juice, lemon zest, lemon extract and food coloring. Beat until combined.

11. Slowly mix in the powdered sugar.

12. Frost the bottoms of half of the cookies. Cover the frosting by pressing with the bottoms of the other cookies, forming sandwiches.

Note:

I like to sift the powdered sugar when I make frosting.