Craving a sandwich? The answer is always YES when we're talking about ninacompton's lemon-buckwheat shortbread cookie sandwiches.
filling highlights the nuttiness of buckwheat flour in these shortbread cookie sandwiches from Nina Compton. Substituting store-bought buckwheat flour will yield a less nutty cookie. Be sure to store either flour in the freezer.3 3/4 cups powdered sugar , divided1 teaspoon fine sea salt, divided1 teaspoon lemon zest plus 1 1/2 tablespoons fresh lemon juice , dividedStir together all-purpose flour, buckwheat flour, cornstarch, and 3/4 cup powdered sugar in a medium bowl.
Unwrap 1 dough log; slice crosswise into 18 rounds. Arrange dough rounds 1 inch apart on a baking sheet lined with parchment paper. Bake in preheated oven until cookie edges are light golden, 10 to 12 minutes. Remove from oven; cool cookies on baking sheet 2 minutes. Transfer cookies to a wire rack to cool completely, about 30 minutes. Meanwhile, repeat process with remaining dough log.Stir together lemon juice and 1 tablespoon water in a small bowl.
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