Lemon Sandwich Cookies

Well, I'm back from my camping trip with my class. It was pouring rain the first night, and my tent was on the small side, but by the end it was sunny and warm. I had a good time, regardless of the little things that were unpleasant. Lemon seems like one of those spring+summer flavors. I don't really know why, since they're available all year long, but eating lemon desserts in December seems a little funny to me (although, you'd be hard pressed to find someone to turn down a dessert simply because it was lemon). It's been really warm these past couple days, so I decided to start using a bag of lemons I had in the fridge. I made some lemon pound cakes, but I haven't had the light to photograph them yet, so they're coming soon.
I'm having a bake sale at my school next week for the Susan G. Komen breast cancer foundation, so I've been testing out a lot of cookies. These were ones that I've been wanting to try for a while, with the interesting method of piping the dough. Apparently they were very tasty, so they might be in the running for the bake sale.



Cookie Dough
Adapted from Modern Classics 2 by Donna Hay

6 oz butter; softened
1/4 confectioner's sugar
1 teaspoon lemon oil
1 cup AP flour
1/4 cup cornstarch

Preheat the oven to 350 degrees F. Place the butter, confectioner's sugar, and lemon oil in the bowl of a mixer and beat until light and fluffy. Sift the flour and cornstrach into the bowl and mix until combined. Place the mixture in a piping bag with a fluted nozzle. Pipe 1" rounds onto a baking tray lined with parchment. Cook for 12 minutes (depending on your oven), or until golden.

Lemon Buttercream

2 sticks unsalted butter; softened
1 cup confectioner's sugar
1 teaspoon lemon oil
1/2 teaspoon orange oil

Combine the ingredients in your mixer until smooth and creamy. Transfer to a piping bag fitted with a 1/4 plain tip. Pipe onto smooth side of cookie and sandwich together. Tada!