Last night my willpower was put to the test when I gathered with some lovely mama pals for an evening of wine and desserts. As I described in yesterday’s post about negotiating sugar battles, in addition to trying to decrease Laurel's obsession with dessert, I’ve also been working to curb my own sugar intake. So, I decided that last night I would enjoy a small treat (read: not sample everything like I normally would) as my one indulgence of the week; the one cookie I tried was worth it! Many thanks to Karen for sharing her Rosemary-Lemon Sandwich Cookie recipe, and to Paige for the use of her camera!
Note: Karen was uncertain of the original source of the recipe; after a quick Google search, it appears to have originated from Better Homes & Gardens. Karen’s version below reduces the lemon curd and mascarpone cheese. These cookies were divine (and I don't think it's just because I've been on a sugar hiatus).
Rosemary-Lemon Sandwich Cookies
Directions for Cookies
1) Preheat oven to 400 degrees.
2) In a mixing bowl beat butter with electric mixer on medium speed for 30 seconds. Add sugar, rosemary, lemon peel, baking powder, and salt. Beat until combined, scraping sides of bowl. Beat in vanilla. Slowly add in flour until combined (do not overmix).
3) Shape dough into 1-inch balls; make an even number of cookies. (Do not shape any larger than 1 inch otherwise the cookies become unmanageably large and hard to eat.) Place 2 inches apart on a parchment paper-lined cookie sheet.
4) Use the bottom of a glass dipped in granulated sugar to flatten dough balls to 1/4-inch thickness. Bake 9-10 minutes or until bottoms are lightly browned. Cool 1 minute. Transfer to wire rack and cool completely.
Directions for Filling
Combine lemon curd and mascarpone cheese in a small bowl. Spread on flat side of half of cookies. Top with remaining cookies, flat side to filling. Dust with powdered sugar.
Makes about 20 cookies.