Recipe/ Rosemary & Lemon Sandwich Cookies
Dietary Consideration/ Dairy Free, Low Fat, Gluten Free (and tasty!)
So if you have read any of the previous post you would know that I made a huge batch of lemon curd... what you would also know is that I used it in Hamentaschen this past week, but what you don't know is how much of it I have left over! So of course I had to make something with it! I decided to get crazy and try something sweet and savory... I have heard of the combo before but have never tried it myself. Recipe below if you're daring... enjoy!
Rosemary & Lemon Sandwich Cookies (Dairy Free and or Gluten Free)
Makes about 2 dozen sandwiches
1 cup (2 sticks) earth balance (or margarine), softened
3/4 cup granulated sugar
1 large egg
1 egg white, beaten
1 teaspoon pure vanilla extract
2 1/2 cups whole wheat flour (or gluten free four mix)
1 tablespoon finely chopped fresh rosemary
1 teaspoon lemon juice, fresh squeezed
3/4 teaspoon coarse salt
1/2 cup fine sanding sugar
Lemon Curd (click here for my curd recipe)
Put butter substitute or butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce speed to low. Add flour, rosemary, and salt, and mix until combined. Add Lemon Juice as needed until the dough comes together.
Halve the dough; shape each half into a log. Place each log on a 12-by-16-inch sheet of parchment. Roll in parchment or saran wrap to 1 1/2 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Transfer to paper-towel tubes to hold shape, and freeze until firm, about 1 hour.
Preheat oven to 375˚F (200˚C). Brush each log with egg white; roll in sanding sugar. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment. Bake until edges are golden, 18 to 20 minutes. Let cool on sheets on wire racks. Store in airtight containers at room temperature up to 3 days.