Lemon-poppy seed Sandwich Cookies

Rhett House Inn Lemon Poppy Cookie

  • 2 3/4 cups flour
  • 1/2 teaspoon baking power
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 1/4 cups sugar
  • 1 egg
  • 2 tablespoons poppy seeds
  • 2 teaspoons grated lemon zest
  • 1 teaspoon vanilla
  • 1/2 teaspoon lemon extract

Mix flour, baking powder and salt together. Beat butter until light then, gradually add sugar. Beat in egg, poppy seeds, lemon zest and extracts. Add flour mixture. Wrap in Plastic wrap and refrigerate for 2 hours. Roll out dough and cut with cookie cutters.

Bake at 325 degrees for 15-18 minutes. Cool before frosting.

Cream Cheese Filling

  • 8 ounces cream cheese, room temperature
  • 1/3 cup plus 1 tablespoon sugar
  • 1/2 teaspoon lemon extract
  • 1/4 teaspoon vanilla

Beat all ingredients together until light and fluffy. Frost 1/2 of the cookies and press remaining cookies on top of the filling.

Enjoy!