Lemon and White Chocolate Chip Sandwich Cookies

Products Used

Ingredients

Lemon Cookies
2 1/2 cups all-purpose flour*
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup Imperial Sugar Extra Fine Granulated Sugar
2/3 cup firmly packed Imperial Sugar Dark Brown Sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 cups white chocolate chips
Lemon Frosting
1 cup (2 sticks) unsalted butter, softened
4 ounce package instant lemon pudding
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/4 cup heavy cream
1 pound Imperial Sugar Confectioners Powdered Sugar

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 375° degrees. Grease baking sheets; set aside.
Combine flour, baking soda, baking powder and salt in medium bowl; set aside.
Beat butter with sugars until light and fluffy in large bowl with electric mixer, about 5 minutes. Beat in egg, vanilla, and lemon, scraping sides occasionally. Gradually beat in flour mixture until blended. Stir in white chocolate chips. Scoop dough with spring loaded cookie scoop, and place 2 inches apart on prepared baking sheets.
Bake 10 minutes or until golden. Let stand 2 minutes on wire rack; remove from sheets and cool completely.
While cooling, prepare Lemon Frosting. In the bowl of a stand mixer, cream butter with pudding mix until smooth, about 5 minutes. Add in the extracts; beat for one additional minute.
Fill cookies with Lemon Frosting.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

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