Food & Drink

Lemon Sandwich Cookies

Robert E. Lundquist of Bellingham says this recipe from a 1989 magazine was shared by a friend and former piano student of his at Whatcom Community College.

"The luscious lemony smell in the house when these are baking always evokes very fond memories of this dear friend who passed away in 2005 at age 94," Robert says.


Ingredients for cookies

6 cups all purpose flour

4 teaspoons baking powder

4 cups of sugar

4 sticks butter, room temperature

4 eggs

1/2 cup lemon juice

Extra sugar, granulated

Ingredients for lemon butter frosting

2 sticks butter, room temperature

8 cups powdered sugar

3 tablespoons lemon juice

Yellow food color, if desired


In medium-sized bowl, combine flour and baking powder.

In large bowl with electric mixer, beat the sugar and butter until fluffy.

Beat in eggs.

Add lemon juice, beating well.

Add flour mixture, mix well.

Wrap dough in plastic wrap and refrigerate four hours or overnight.

On floured surface with floured rolling pin, roll out half the dough 1/4-inch thick.

Cut into circles with 2-inch cookie cutter.

Place cookies 1 inch apart on ungreased cookie sheets.

Sprinkle with granulated sugar and prick tops with fork.

Bake at 350 degrees for 8 to 10 minutes.

Remove to wire racks to cool.

Repeat this process until all the dough has been baked.

Meanwhile, make frosting.

Beat butter and one-third of the powdered sugar until fluffy.

Gradually add remaining powdered sugar alternately with lemon juice until well blended and fluffy.

If desired, tint a deeper yellow.

Using about 1 tablespoon of frosting, sandwich two cookies together and do this with all the remaining cookies.

Makes 5 dozen cookies.