Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt.
Now, it's not to say that I don't enjoy these adorable seasonal sweets, but when push comes to shove, I simply prefer baked goods. So, in an effort to get a piece of that pastel-hued cuteness while also enjoying a delicious, buttery, and substantial sugary treat, I've created these Springtime Cutout Sandwich Cookies.
These were made using an adorable Springtime Linzer Cookie kit I found at Cookies, a thimble-sized shop chock full of all manner of cookie cutters in Seattle, but I veered a bit from the traditional Linzer cookie construction. These sweet sandwiches start with a buttery sugar cookie cut-out recipe, filled with lemon curd for a sweet and rich zing, and topped with pastel sugar for a sweet springtime palette.
Springtime Cutout Cookie Sandwiches
- For the cookies:
- 1 cup (2 sticks) butter, softened
- 1 cup sugar
- 2 eggs
- 1/4 cup half and half
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- For the topping:
- 1/2 cup confectioners sugar
- 1-2 tablespoons heavy cream
- sprinkles, if desired
- For the filling:
- 1 jar lemon curd, or preserves of your choice
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add in the half and half and mix until incorporated.
In a separate bowl, combine the flour, baking powder, baking soda, and salt. Stir this mixture into your wet ingredients, a bit at a time, mixing well.
Cover and refrigerate for about 3 hours.
On a lightly floured surface, roll out dough to about 1/4 inch thickness (I like to roll it out right on parchment paper, which I can then transfer directly to the baking sheet). Cut half of the cookies with a linzer cutter without an insert; cut the remaining half of the dough with cutters with a linzer insert. Place about 1 inch apart. Chill cookies on the cookie tray for another half hour in the fridge, if it will fit in your fridge; this will make the cutouts just a little crisper.
Note: If you haven't used my parchment paper trick, then be sure to use an ungreased cookie sheet to bake.
Bake at 325°F for 6 to 8 minutes, or until the edges are just lightly browned. After about five minutes, remove to wire racks and let cool completely.
Lightly glaze the top pieces with your confectioners' sugar glaze (made simply by stirring the cream and confectioners' sugar together until it is of a thick but pourable consistency), and coat them in pastel sprinkles, additional colored glazes, or whatever you'd like, really. I found that pastel sanding sugar was a particularly pretty touch. Let them set for a few minutes so that you won't smear the frosting when sandwiching the cookies.
Spread a layer of lemon curd on the bottoms of the cookies (don't overload them, because you don't want the top layer to make the filling shoot out, but say, about a heaping teaspoon per cookie).
Note: As seen in the picture above, I also decorated a few of the cookies by sprinkling the sanding sugar on top of the lemon curd and then creating the sandwich with an undecorated top, so that the glittery sugar shines through.
Put the tops and bottoms together for a sandwich effect.