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Lemon Poppy Seed Cookies With Cream Cheese Filling

Source of Recipe


Internet






List of Ingredients



• Cookies:
  
• 2 3/4 cups flour
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon baking powder
  
• 1 cup butter
  
• 1 1/3 cups sugar
  
• 1 large egg
  
• 4 teaspoons poppy seeds
  
• 2 1/2 teaspoons grated lemon zest
  
• 1/2 teaspoon vanilla extract
  
• 1 1/2 teaspoons lemon extract
  
• Filling:
  
• 1 (8 ounce) package cream cheese, softened
  
• 1/2 cup sugar
  
• 3/4 teaspoon lemon extract
  
• 1/4 teaspoon vanilla extract
  






Instructions



1. Mix flour, salt and baking powder. In a separate bowl, beat butter until light and fluffy, grdually beat in sugar, then egg and poppy seeds, zest and extracts. Gradually mix in dry ingredients. gather dough into a ball and divide in half. Flatten each half into a disc, wrap in plastic and chill for atleast an hour. Preheat oven to 325 degrees. Grease 2 large baking sheets or line them with parchment paper. On a floured surface, roll out a disc to 1/8 inch thickness. Use a 2 to 3 inch round cookie cutter (or the bottom of a small glass) to cut out cookies. Arrange on the prepared baking sheets, 1 inch apart. Gather the scraps and reroll to make more cookies. Bake for about 15 minutes, or until cookies are just starting to turn brown. Cool on baking sheets 2 minutes before stransferring to a wire rack to cool completely.
   
   
2. To make filling, beat all the filling ingredients together until light and fluffy. Spread about 2 teaspoons of filling on the bottom of one cookie and press another cookie, bottom side down, onto the filling. Chill until ready to serve. try to assemble the cookies as near to the time when you will be eating them as possible. Extended time in the refrigerator will make them lose their crispiness.
   
   
3. Yield: 2 dozen cookie sandwiches