Lemon Ricotta Buttercream Sandwich Cookies

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This article was published 21/12/2017 (3212 days ago), so information in it may no longer be current.

The best of sweet and tart flavours work together here, in the glaze on top and the whipped filling sandwiched between tender, lemon-infused cookies.

MAKE AHEAD: The sandwich cookies can be stored at room temperature in an airtight container for up to three days; for longer-term storage, we recommend keeping the single cookies (half of them with glazed tops) stored separately at room temperature for up to 10 days, and refrigerating the ricotta buttercream filling for up to one week; assemble just before serving.

Adapted from MasterChef Junior Cookbook: Bold Recipes and Essential Techniques to Inspire Young Cooks (Clarkson Potter, 2017).

Lemon Ricotta Buttercream Sandwich Cookies

Makes 30 sandwich cookies

Ingredients
For the cookies
625 ml (2½ cups) flour
5 ml (1 tsp) baking powder
5 ml (1 tsp) kosher salt
250 ml (16 tbsp or 2 sticks unsalted butter, at room temperature
500 ml (2 cups) granulated sugar
2 large eggs
15 ml (1 tbsp) finely grated zest plus 45 ml (3 tbsp) juice from 1 lemon
For the filling
250 ml (16 tbsp or 2 sticks) unsalted butter, at room temperature
625 ml (1½ cups) confectioners’ sugar
7.5 ml (1½ tsp) heavy cream
200 g (7 oz) whole-milk ricotta cheese
Scrapings of ½ vanilla bean

For the glaze
180 ml (¾ cup) confectioners’ sugar
15 ml (1 tbsp) finely grated zest plus 45 ml (3 tbsp) juice from 1 lemon

For the cookies: Position oven racks in the upper and lower thirds of the oven; preheat to 205 C (400 F). Line 3 baking sheets with parchment paper or silicone liners.

Whisk together the flour, baking powder and salt in a medium bowl. Combine the butter and granulated sugar in the bowl of a stand mixer, or use a handheld electric mixer; beat on medium-high speed for about 3 minutes, until lightened. Add the eggs one at a time, beating after each addition. Add the lemon zest and juice, beating to incorporate. Stop to scrape down the bowl.

On low speed, gradually add the flour mixture until just incorporated. Transfer the dough to a large piping bag fitted with a 1M open star tip; alternatively, fill a gallon-size zip-top bag with the dough and cut off one bottom corner. Pipe a dozen 5-cm (2-inch) rounds on each baking sheet, and the remaining 6 rounds on the third baking sheet, spacing the rounds at least 5 cm (2 inches) apart (these cookies will spread). Bake (upper and lower racks) for 12 to 15 minutes, rotating the baking sheets from top to bottom and front to back halfway through. The cookies will be pale and barely golden at the edges. Repeat with the remaining dough to create a total of 60 cookies.

For the filling: Combine the butter and confectioners’ sugar in the bowl of a stand mixer fitted with a balloon-whisk attachment, or use a handheld electric mixer; beat on medium-high speed until creamy. Stop to scrape down the bowl. Add the heavy cream, ricotta and vanilla bean scrapings, then beat on low speed until well incorporated.

For the glaze: Whisk together the confectioners’ sugar, lemon zest and juice in a medium bowl, until smooth.

When ready to assemble, invert half the cookies. Spread a heaping tablespoon of the filling on each one. Top with the remaining cookies. Use a pastry brush or your clean finger to coat the top of each sandwich cookie with the glaze. Wait for it to set before serving or storing.

— Washington Post