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 by making the filling. This way, the filling is 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 well, cover and chill for 30 minutes. Here’s how to make the dough for my shortbread cookies.

Prep Time: 30 minutes (includes making the cookie dough, rolling it out, and cutting out the cookies)
Inactive Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes
Yields: 12 servings (24 cookies)
Equipment: flour sifter, 1 (3-inch) fluted cookie cutter, stand mixer with paddle attachment, 4 rimmed baking sheet pans, large mixing bowl, small mixing bowl, parchment paper, rubber spatula, Microplane

Ingredients for the Lemon Ricotta Cream:
1 3/4 cups of whole milk ricotta cheese (15-ounce container)
1 tablespoon of pure vanilla extract
8 ounces of powdered sugar
1 lemon, zested

Ingredients for the Shortbread Cookies:
16 tablespoons (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)

Instructions for the Lemon Ricotta Cream:
In a small bowl, add the ricotta, vanilla extract, lemon zest, and powdered sugar, and mix to combine. Cover and refrigerate for 30 minutes.

Instructions for the Shortbread Cookies:

Preheat oven to 350°F.
Start by lining 4 baking sheet pans with parchment paper.

Using a mixer fitted with the paddle attachment, cream together room-temperature butter, vanilla extract, and sugar on low speed. Into a large mixing bowl, sift together the flour, kosher salt, and cornstarch. Using a whisk, whisk the flour, kosher salt, and cornstarch 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 it onto a cutting board. Form the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes.

Flour your surface area and roll the dough 1/2-inch thick with a 3-inch round fluted cookie cutter. Place the cookies on lined baking sheets, 2 inches apart, and sprinkle with sugar. Bake for 20-25 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 on top of the filling, so each cookie faces outward.

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

There you have it, my Shortbread Cookie Sandwiches with Lemon Ricotta Cream.

Note:
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.