Tangy Citrus Sandwich Cookies


Recipe courtesy of King Arthur Flour

This recipe uses granulated white sugar to roll the cookies in, but I used green sugar for mine.  The great thing is that you can use any color you want and make them to fit any occasion.  These cookies were flavored with lime juice powder and lime oil.  Both of these ingredients have concentrated flavors and can be used in place of lime zest.  I purchased them from King Arthur Flour, along with orange oil, lemon oil and lemon juice powder.  They are all great for pumping a little extra flavor into your cooking and baking.  The oils are especially great in Spanish or Mediterrean foods if don’t happen to have a fresh lime or lemon, and both the powder and the oils are delicious when used in frostings, glazes, and baked goods.  Enjoy!



1/2 cup unsalted butter
3/4 cup granulated sugar
1 large egg
1 Tablespoon orange, lemon, or lime juice powder, or 2 Tablespoons zest
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

1/2 cup granulated sugar (I used green decor sugar)
1/8 teaspoon orange, lemon, or lime oil

3 ounce package cream cheese
1/4 cup unsalted butter
3 cups glazing sugar (or confectioner’s sugar)
1 Tablespoon orange, lemon, or lime juice powder (or zest)



1. Make the Cookies– Preheat oven to 375°F.  Lightly grease 2 baking sheets, or line with parchment paper, or use a Silpat.  Beat together the butter and sugar.


2. Beat in the egg, zest, or powder of your choice.


3. Scrape the bowl and mix in the flour, baking powder, and salt.


4. Make the Coating– Shake the sugar and citrus oil in a container with a lid until the oil is evenly distributed.


5. Scoop the dough by the teaspoonful and roll in the coating.  Place the cookies on the baking sheets, and press flat.


6. Bake the cookies for about 7 to 8 minutes, until their edges turn light brown.  Remove them from the oven and transfer them to a rack to cool.


7. Make the Filling– Beat the cream cheese and butter together until fluffy. Add the sugar, 1 cup at a time.  Beat in the juice powder or zest.  If filling is too thick, add 1 to 2 teaspoons citrus juice or milk.  Spread about 1 Tablespoon of filling on the bottom of one cookie, and top with another cookie (bottom down).


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