Lemon Poppy Seed Sandwiches

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Lemon Poppy Seed Sandwiches

 

2 1/4 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup butter

1 1/4 cups sugar

1 large egg

2 tablespoons poppy seeds

2 teaspoons grated lemon zest

1 teaspoon vanilla extract

1/2 teaspoon lemon extract

 

Filling:

8 ounces cream cheese, at room temperature

1/3 cup plus 1 tablespoon sugar

1/2 teaspoon lemon extract

1/4 teaspoon vanilla extract

 

Mix flour, salt, and baking powder in a medium bowl. Using an

electric mixer, beat butter in bowl until light. Gradually beat

in sugar. Beat in egg, then poppy seeds,lemon peel, and extracts.

Mix in dry ingredients in 3 additions. Gather dough into ball.

Divide dough into half; flatten each half into disk. Wrap in plastic;

chill 2 hours.

 

Preheat oven to 325 degrees F. Butter 2 large baking sheets. Roll

out 1 dough disk on floured surface to 1/8 inch thickness. Cut out

cookies with cookie cutter. Arrange cookies 1 inch apart on prepared

baking sheets. Gather scraps; reroll and cut out more cookies.

Chill cookies on baking sheets 15 minutes.

 

Bake cookies until edges just begin to color, about 18 minutes.

Cool cookies on sheets 3 minutes. Transfer cookies to racks; cool

completely. Repeat rolling, cutting, and baking with remaining

cookies.

 

For the filling, beat all ingredients in a bowl, until large and

fluffy. Spread 2 teaspoons of filling over bottom of 1 cookie.

Press second cookie, bottom side down onto filling. Repeat with

remaining cookies and filling.

 

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