Rosemary-Lemon Sandwich Cookies

lemon_sandwich_cookies_sm.JPGLast 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!

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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



  • 1 cup unsalted butter, softened (make sure butter is completely softened otherwise the cookies wont bake well)

  • 3/4 cup granulated sugar, plus some extra for step #4

  • 2 tsp. fresh rosemary finely chopped

  • 2 tsp. finely shredded lemon peel (use a lemon zester then chop the peel)

  • 1/2 tsp. baking powder

  • 1/4 tsp. salt

  • 1 tsp. vanilla

  • 2 1/4 cups all-purpose flour

  • 1/4 cup lemon curd (available near the peanut butter and jelly in most supermarkets)

  • 1/4 cup mascarpone cheese

  • 1 Tbsp. powdered sugar

    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.


  • The cookies and filling can be made one day ahead. Do not assemble cookies until you are ready to serve.

  • You can refrigerate the cookies in layers separated by wax paper for a day or so, but they are much better made fresh and served at room temperature.

    Makes about 20 cookies.