This past week, I have had not one but two very successful combos, so tonight I bring you the first...lemon-poppy seed cookies with lemon curd buttercream...sound good? If you are a lemon lover, then you will love these! I must give big THANKS to Ms. Callye for offering two great cookie recipes recently that helped to inspire both of my sandwich cookies.
To make these gems, you need to first of all make, bake and cool your cookies. I used Callye's recipe for lemon poppy seed cookies. The only changes I made were that I used real lemon juice (1 tbs) and double the amount of salt and vanilla. So while you are baking the cookies, go ahead and make your filling, it is always good to get a little chill on your filling before sandwiching the cookies around it.
Lemon Curd Buttercream:
- 1/2 cup butter
- 3 cups powdered sugar (or more if filling is too thin)
- 1/2-1 cup lemon curd-I have a great tutorial on making homemade lemon curd-it's so worth it! I actually make lemon curd every time I have yolks or whole eggs that need to be used (the recipe I use can handle either yolks or whole eggs). Then I freeze the whole batch in Tupperware and just bring it out when ever I need some. This curd freezes beautifully...ok enough about lemon curd.
Now to assemble, pair off all of your cookies. Spoon, spread or pipe the filling onto the bottom cookie and seal with the top cookie. Refrigerate to set.
Yields approx 18 2" sandwich cookies
Happy Baking...Happier Eating!