lemon sandwich cookies....

leftover reduced coconut milk adds a little extra to the creamy filling of these cookies. 

adapted from citizen cake, San Francisco

• cookies

• 1/2 tbsp grated lemon zest

• 1/4 cup fresh lemon juice

• 1 stick unsalted butter, softened

• 2/3 cup sugar

• 1/2 tsp salt

• 1 large egg yolk

• 1 whole large egg

• 1/4 tsp baking soda

• 2 cups all-purpose flour

• for filling

• 3 tbsp grated lemon zest

• 1/4 tsp salt

• 2 sticks unsalted butter, softened

• 1/4 cup reduced coconut mile (see recipe for coconut cupcakes 6.14 post)

• 4 cups confectioners sugar, sifted (after measuring)

1. make cookies: boil lemon zest and juice in small saucepan over medium heat until reduced to 1 tbsp, 3 to 5 mins. remove from heat and cool. beat together butter, sugar and salt with an electric mixer at medium speed until pale and fluffy, about 5 mins. add yolk and egg, one at a time, beating well after each addition, then beat in lemon reduction. at low speed, mix in baking soda and flour until just combined.

2. form dough into 6-inch disc. chill, wrapped, until firm about 2 hours.

3. preheat oven 350 degrees with rack in middle position. butter large baking sheet. 

4. roll dough out onto lightly floured surface with lightly floured rolling pin to 13 inch (1/8 inch thick) round.

5. cut out cookies using a 2 inch round cookie cutter. re-roll dough only once.

6. bake 1 inch apart until edges are golden about 15 mins.

7. lemon filling: mince zest with salt. beat butter with electric mixer until light and fluffy, then beat in zest paste, then add reduced coconut milk. 

8. reduce speed to low, then mix in sugar until well combined.

9. assemble cookies: spread filling (about 1 round tablespoon) on half of the cookies and sandwich with remaining cookies. press slightly, then smooth edges with a butter or keep rustic style. chill until filling sets about 30 minutes.