New Sandwich Cookies {Part 1}

So, you may not have noticed from my last few months of blogging about sugar cookies, but my "thing" is actually SANDWICH COOKIES. Don't get me wrong, I LOVE decorating sugar cookies and seeing how happy they make people, but I LOVE LOVE LOVE creating delectable sandwich cookies! The enjoyment created from a sandwich cookie is two-fold: they offer nostalgia as they bring adults back to their childhood when eating sandwich cookies was a daily event (Oreos anyone), and they combine the best components of the sweets world, cookies and frosting! Seriously what is better?

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.

Cream the butter and sugar until well combined. Fold in the lemon curd and continue folding until completely combined. Lick once or twice to taste test ;)

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!