Lemon Swirl Cookie Ingredients

7 Total
  • 6 1/2 tbsp (50g) Powdered Sugar
  • 1 tsp (2g) Lemon Zest
  • 2 1/4 tsp (9g) vnlla Vanilla Extract + Lemon
  • 1 1/2 cups (200g) All Purpose Flour
  • 2 tsp (5g) Cornstarch
  • 1/2 tsp (2g) Baking Powder
  • 1/4 tsp (1g) Fine Sea Salt

Orange Turmeric Cream Filling Ingredients

6 Total
  • 2 sticks (225g) Butter, Unsalted, Room Temp
  • 17 ounces (480g) Powdered Sugar, Sifted
  • 2 tsp (6g) Ground Turmeric
  • 1/8tsp (Pinch) Fine Sea Salt
  • 4 1/2 (17g) vnlla Vanilla Extract + Orange
  • 1/4 cup (57g) Orange Juice

Lemon Swirl Cookie

  1. In a stand mixer bowl with paddle attachment, cream the butter, sugar, zest and our Vanilla Extract + Lemon until light and fluffy.
  2. Sift all the powdered sugar, all purpose flour, baking powder, and sea salt together then add to the creamed mixture.
  3. Mix starting on low then increase speed to medium and mix until a smooth dough/ batter has been formed.
  4. Place dough into a piping bag with a #824 star tip.
  5. Pre-heat oven to 350*F.
  6. Pipe rosettes and chill for a minimum 20 minutes.
  7. Bake cookies for 5 minutes on a baking sheet then rotate the sheet and bake for another 5 minutes. The cookies should be lightly golden around the edges and bottom.
  8. Let fully cool prior to sandwiching.

Orange Turmeric Cream Filling

  1. In a stand mixer bowl with paddle attachment, cream the butter, sugar, turmeric, and salt until light and fluffy.
  2. On medium low speed, slowly stream in the Vanilla Extract + Orange and orange juice. 
  3. Once all the liquids have been added, turn speed up to medium high and paddle for 2 minutes.
  4. Place into a pastry bag with a #821 star tip.

Cookie Assembly

  1. Match cookies so the tops and bottoms are the same size.
  2. Pipe a rosette of cream filling on the bottom cookie.
  3. Place the cream topped cookie into the fridge for 5 minutes.
  4. Place the top cookie on top of the chilled cream filling.
VNLLA IN THIS RECIPE
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