I love #shortbread cookies but filled with a lemon Ricotta cream, that’s just taking them to the next level of awesomeness. One bite into my Shortbread Cookie Sandwiches With Lemon Ricotta Cream and you’ll #tastethelove. This recipe is so easy that it’s no problem to whip up these cookies anytime. I like to start out by making the filling. This way the filling really cold by the time the cookies have cooled and are ready to be filled.

All it takes is whole milk Ricotta, confectioners’ sugar (powdered sugar), pure vanilla extract, and lemon zest. After it’s mixed really well, cover, and chill for 30 minutes. Here’s how to make the dough for my shortbread cookies.

Prep Time: 15 minutes (for rolling out the dough and cutting out the cookies)
Inactive Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Yields: 24 cookies, 12 cookie sandwiches
Equipment: flour sifter, 1 (3-inch) fluted cookie cutter, stand mixer, 4 rimmed baking sheet pans, large mixing bowl, small mixing bowl, parchment paper

Ingredients For Shortbread Cookies:
2 sticks of butter, unsalted (plus 1 tablespoon if needed) room temperature
1 cup of granulated sugar, plus 2 tablespoons for sprinkling on top of the cookies
1/4 teaspoon of Kosher salt
1 tablespoon of pure vanilla extract
2 cups of all-purpose flour
1 scant cup of cornstarch (scant=almost 1 cup)

Ingredients For Filling:
1 3/4 cups of whole milk Ricotta cheese (15-ounce container)
1 tablespoon of pure vanilla extract
8 ounces of powdered sugar
zest of 1 lemon

Directions For Filling:
In a small bowl add the ricotta, vanilla extract, lemon zest, and powdered sugar, mix to combine. Cover and refrigerate for 30 minutes.

Directions:
Preheat oven to 350-degrees F.
Start by lining 4 baking sheet pans with parchment paper.

Using a mixer fitted with the paddle attachment, on low speed, cream together room temperature butter, vanilla extract, and sugar. Into a large mixing bowl, sift together the flour, Kosher salt, and cornstarch. Using a whisk, whisk the flour, Kosher salt, and cornstarch together until they’re thoroughly combined.

Slowly add the dry ingredients to the creamed butter. Once the dough comes together, turn the mixer off. If the dough seems too dry add in 1 more tablespoon of softened butter, but only if needed.

Remove the dough from the mixer and transfer onto a cutting board. Form the dough into a ball, cover with plastic wrap and refrigerate for 30 minutes.

Flour your surface area and roll the dough 1/2-inch thick out with a 3-inch round fluted cookie cutter. Place the cookies on lined baking sheets, 2 inches apart, and sprinkle with sugar. Bake for 20 to 25 minutes until the edges begin to brown.

Once the shortbread cookies have cooled spoon 2 teaspoons of the filling onto the flat side of the cookie. Place the flat side of a second cookie of the top of the filling allowing for the presentation side of each cookie to be on the outside.

Place the Shortbread Cookie Sandwiches With Lemon Ricotta Cream onto a serving platter and serve with a cup of your favorite coffee.