Lemon poppy cornmeal cookies are filled with a tart lemon frosting.
- Yield:Makes about 18 sandwich cookies
- Active time: 35 minutes
- Total time:1 hour 45 minutes
- For Cookies:
- 1 cup yellow cornmeal
- 3/4 cup all purpose flour
- 2/3 cup confectioner's sugar
- 1/8 teaspoon baking powder
- 1/8 teaspoon salt
- 5 tablespoons unsalted butter, at room temperature
- 3 tablespoons vegetable shortening
- 2 teaspoons lemon zest
- 1 egg
- 1 tablespoon poppy seeds
- For Filling:
- 3 tablespoons unsalted butter
- 1/2 tablespoon milk
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 2/3 cup confectioner's sugar
In the bowl of a food processor, combine cornmeal, flour, confectioner's sugar, baking powder, and salt. Pulse until combined. Add butter, shortening, and zest to the bowl and pulse until mixture begins to come together, about 90 seconds.
Add egg and poppy seeds and pulse until dough pulls together into a ball. Cover with plastic wrap and refrigerate for one hour.
Preheat oven to 350° F. Line two baking sheets with parchment paper.
Roll dough out onto a lightly floured surface until 1/4 inch thick. Use cookie cutter to cut out shapes (if using a larger cookie cutter, increase cooking time accordingly). Place cookies on baking sheet.
Bake cookies until golden around edges, about 12 minutes. Let cool on a wire rack.
While cookies are cooling, make filling. In a large bowl, beat together butter, milk, and lemon juice until smooth. Add lemon zest and salt and beat until incorporated. Add confectioner's sugar and beat until filling gets a thick, creamy texture.
Frost the bottom side of one cookie with filling. Cover with another cookie, top side up. Continue to make sandwiches until all cookies are used.