Lemon and Lime Butter Cookie Rosettes
5 from 2 votes
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Lemon and Lime Butter Cookie Rosettes

Adapted from European Cookies For Every Occasion by Krisztina Maksai
Makes 24 -32 cookie sandwiches
Author Wendy Sondov

Ingredients

COOKIE DOUGH

  • 1 ½ cups unsalted butter room temperature
  • 1 1/3 cups confectioners’ sugar
  • 2 large eggs
  • ¼ cup cream
  • 4 cups all purpose flour
  • Grated zest of 1 lemon
  • ½ teaspoon lemon juice
  • Grated zest of 1 lime
  • ½ teaspoon lime juice
  • 2-3 drops of yellow food coloring gel Optional
  • 2-3 drops of green food coloring gel Optional

FILLING

  • 2 egg whites from pasteurized eggs or reconstituted powdered egg white
  • 4 cups confectioners’ sugar divided
  • 3 tablespoons lemon juice
  • 3 tablespoons lime juice

Directions

TO MAKE THE COOKIE DOUGH

  1. In the bowl of an electric mixer, cream together the butter and confectioners’ sugar until light and fluffy.
  2. Add the eggs and cream. Mix to combine.
  3. Gradually mix in the flour, ¼ cup at a time.
  4. Remove ½ of the dough into a large mixing bowl.
  5. Add the lemon zest, lemon juice, and yellow coloring gel (if using) to one of the bowls of dough. Stir until well mixed and the yellow color is uniform.
  6. Add the lime zest, lime juice, and green coloring gel (if using) to the other bowl of dough. Stir until well mixed and the green color is uniform.
  7. Line two baking sheets with parchment paper.
  8. Place ½ of the lemon dough into a pastry bag fitted with a large star tip (I used Wilton M1).
  9. Pipe lemon rosettes onto one of the prepared baking sheets, about 1 “apart. To pipe a rosette, hold the pastry bag vertically at a 90 degree angle. Squeezing the bag continually, pipe a center dollop of dough continuing by circling the dollop with one row of piped dough. After one circle, cut off the dough at the piping tip. Continue making rosettes. When the dough in the bag is used up, place the second half of the lemon dough in the bag and continue piping lemon rosettes.
  10. On the second baking sheet, pipe the lime rosettes using ½ of the dough at a time, just like the lemon rosettes.
  11. Place the baking sheets in the refrigerator for at least one hour until the dough is firm.
  12. Preheat the oven to 350° F.
  13. Bake the cookies, one baking sheet at a time, for 12-15 minutes, until the edges are golden brown.
  14. Remove from the oven. Allow to cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.

TO MAKE AND USE THE LEMON FILLING

  1. In the bowl of an electric mixer or in a large mixing bowl with a hand mixer, beat one egg white until stiff peaks form.
  2. Add the confectioners’ sugar and beat until stiff and shiny, about 3-5 minutes
  3. Fold in the lemon juice using a wooden spoon or rubber spatula.
  4. Working with pairs of lemon cookies, place about 1 heaping teaspoon of the filling on the flat bottom surface of one lemon rosette cookie, then top with another lemon cookie, bottoms together. Place the filled sandwich cookies on a flat surface for at least two hours or overnight, until the filling is dry and slightly hardened.

TO MAKE AND USE THE LIME FILLING

  1. In the bowl of an electric mixer or in a large mixing bowl with a hand mixer, beat one egg white until stiff peaks form.
  2. Add the confectioners’ sugar and beat until stiff and shiny, about 3-5 minutes.
  3. Fold in the lime juice using a wooden spoon or rubber spatula. If the filling becomes too fluid, add more confectioners' sugar until desired thicker consistency.

  4. Working with pairs of lime cookies, place about 1 heaping teaspoon of the filling on the flat bottom surface of one lime rosette cookie, then top with another lime cookie, bottoms together. Place the filled sandwich cookies on a flat surface for at least two hours or overnight, until the filling is dry and slightly hardened.
  5. Store in an airtight container at room temperature for up to 2 weeks. Separate layers of cookies with wax paper or place each cookie in a mini cupcake paper.

Packing Tips

Wrap small stacks of 2-3 rosette sandwiches in plastic wrap. Place the stacks in a column across the bottom of a quart or gallon size freezer weight ziplock bag. Remove as much air as possible before sealing. These cookies also make a lovely gift packaged with each sandwich cookie in a mini cupcake paper and arranged in a gift box. Be sure to place bubble wrap or crinkled up wax paper between the cookies and the box lid to prevent any movement of the cookies.