One of my dearest friends from college bought me the most amazing present. An embossed rolling pin with my company logo! I have a very small baking business where I have corporate clients and put gift boxes together full of cookies and brownies for the holiday. For me, it’s two weeks of craziness where I’m baking like a maniac, but it’s only once a year so it’s worth it.
Now that the holidays and my company move have settled, I began to think of ways to use the rolling pin. Of course, the first thing that comes to mind is sugar cookies. I wanted to be daring and do something different until I acquired a box of clementine oranges and about seven limes. My new/old baking method is finding creative uses for whatever I have in my cupboard and in this case, it was “what the heck do I do with all these oranges and limes”? Get ready to see a lot of recipes over the next couple of weeks featuring limes and oranges!
I decided to start with decorative citrus sandwich cookies. I used my decorative cookie dough recipe, which I will post below and used both lime zest and juice for the filling. They were great! The cookies had more of a shortbread texture and melted in your mouth and blended with the creamy lime filling. It made me feel as though spring was around the corner!
Decorated Sugar Cookies
for the cookies
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 2 sticks (16 tablespoons) unsalted butter, softened
- 1 cup confectioners'
- 1 egg
- 1 teaspoon vanilla
for the filling
- ½ stick (2oz) unsalted butter
- 1 cup confectioners' sugar , sifted
- 1 teaspoon lime juice
- 1 teaspoon fresh lime zest
- dash of salt
Make the cookies
Whisk together flour and salt. Combine butter and sugar on medium speed in a stand or hand mixer until pale and fluffy, about 3 - 4 minutes. Add egg and vanilla and mix until combined. At low speed, mix in flour mixture just until a dough forms. Divide dough in half, form each piece into a 4-inch disk, and place on parchment paper. Cover with another piece of parchment paper and with a rolling pin, roll out the dough to about 1/8 inch thick. Do the same with the remaining dough. Chill the dough until firm, about 30 minutes.
Cut and bake the cookies
Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.
Cut cookies with desired cookie cutter and place on baking sheet 1 inch apart. Re-roll the remaining dough. At this point you can add sprinkles or sugar before putting them in the oven.
Bake cookies until they are a pale golden-brown on edges, 7 - 10 minutes (depending on size and thickness of the cookies). Cool on baking sheets 5 minutes, then transfer to racks to cool completely.
make the filling
Combine all of the ingredients in the bowl of an electric mixer and blend until smooth and creamy. Spread the filling onto the bottom of half the cookies and sandwich with the cookies.
I would use my juice and zest measurements for the filling as a baseline. Please adjust to taste. This is also a great recipe for substituting with lemon, orange, grapefruit or your favorite citrus fruit!