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Lemon Shortcake Cookie Sandwiches

cookie sandwiches
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Ingredients

For the cookies:

For the buttercream frosting:

Instructions

  1. Preheat oven to 300 degrees F.
  2. Combine the softened butter, granulated sweetener, and vanilla with a hand blender. Next, add the almond flour, lemon zest, and salt, and mix thoroughly with your hands to form a ball of dough.
  3. Line a large baking sheet with parchment paper, then press your dough down on the right-hand side of the sheet, creating a flat circle about 1/4” thick.
  4. Use a 2-2.5” round cookie cutter to create circles, then leave the circles and clean up the scrap. Do this again on the left-hand side, and again until you’ve used up the batter. It should make 12 cookies.
  5. Bake in the oven for 15 minutes (20 if you are using the silicone mold), then remove and let the cookies cool completely. They will be very soft when they come out and will harden once they cool. Refrigerate to quicken the process.
  6. Meanwhile, make your buttercream frosting. Mix the room temperature butter and confectioners erythritol sweetener together with a hand mixer, then add the rest of the ingredients. Set aside.
  7. When your cookies are cooled use a frosting sleeve or zip-top baggie to pipe the buttercream onto half of the cookies, then top each with another cookie and smoosh together.
  8. Enjoy!

Notes

If you want more perfectly formed cookies, get a silicone cookie mold so the cookies don’t spread when they cook. I used this mold and filled each circle half way. There is enough cookie dough to make 24 cookies.

*The nutrition information is for 12 small cookie sandwiches. If you make 6 larger cookie sandwiches be sure to double the macros.

Nutrition

Keywords: Cookie Sandwiches

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