I think these would be a hit if Nabisco came out with an Oreo version of these. I came across this recipe and immediately started drooling. Sadly, they did not taste as good as they sound. They’re not bad, I just thought the cookie would be more light and lemoney, and the filling more citrusey; overall a bit on the sweet and heavy side for my tastes. I must say, I did like them better on the second day, though.
Makes 25 small cookies
For the cookies:
16 tablespoons (2 sticks) unsalted butter, room temperature
1 cup confectioners sugar
1/4 cup heavy cream
1 tablespoon lemon zest
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour
For the filling:
4 tablespoons unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 1/4 cups confectioners sugar, sifted
1 teaspoon lemon zest
1 teaspoon grapefruit zest
1 teaspoon orange juice
Pinch of salt
Preheat oven to 350°F degrees.
In the bowl of an electric mixer on high speed or a food processor: beat butter, confectioners sugar, heavy cream, lemon zest, lemon juice, vanilla extract, and salt until combined, about 1 minute.
With mixer on low, add flour; dough will still be quite stiff.
At this point, you have two options:
A) If you want to roll out your dough and cut out shapes: turn dough out onto a piece of plastic wrap and pat into a disk about 1/2-inch thick. Wrap and chill until firm, about 1 hour (or up to 2 days, if you like). Once dough is chilled, unwrap and place on a lightly floured surface. Roll dough about 1/8-inch thick and cut out using 1 1/2-inch rounds or your favorite cookie cutter. Place rounds on two lined baking sheets, allowing the cookies 1-inch space between one another.
B) If you are like me and too lazy to roll out dough and cut out shapes, use an ice cream scooper and drop rounded spoonfuls onto a cookie sheet, allowing 1 inch space between one another. Pat spoonfuls down until about 1/8 inch thick and a circle shape (no chilling required, too!).
To make the filling, place the butter in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until fluffy, about 2 minutes. Add the cream cheese and beat until creamy, about 2 minutes more. Add sugar, lemon zest, grapefruit zest, orange juice, and salt, and beat for additional 3 to 4 minutes.
Bake until barely beginning to brown, 9 to 11 minutes. Transfer to wire racks to cool completely. Once cool, place about 1 teaspoon triple citrus filling between two cookies, and press gently to spread filling out evenly. If kept airtight, cookies will remain fresh for 2 to 3 days.