A while back, I made a Pig Lickin' cake for an event and did it in a 9x13 pan rather than three round layers. It doesn't take near as much icing for the 9x13, so the leftover quickly found its way into... you guessed it... a container in my fridge. Goodness knows I'm not throwing away one ounce of that stuff.
So after thinking on it for a couple of days, I decided it might make a really great frozen filling between two cookies. The icing has such a creamy, light and citrusy feel with the pineapple and such, I thought a good lemon cookie might set it off beautifully. Pineapple. Mandarin. Lemon. All together, I think, "sun." Hence the name.
I really enjoy Summer and all it brings. Here in Middle Tennessee, each day we get further into it, the warmer and more humid it becomes. This recipe is a perfect mid-day treat on days like these, I can assure you. Spread a little sunshine - and cool relief - by whipping up a batch. You'll love 'em!
Frozen Sunshine Cookie Sandwiches -
makes about one dozen
- leftover frosting from Pig Lickin' Cake
- 2 3/4 cup all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup butter, softened
- 1 1/2 cup white sugar
- 1 egg
- 1/2 tsp. vanilla
- zest of one lemon, minced fine
- 4 tbsp. fresh lemon juice
- 1/2 cup sugar for rolling
~ Preheat oven to 350 degrees.
~ Line baking sheet with parchment paper.
~ Stir together flour, soda, powder, and salt.
~ In the bowl of a mixer, beat butter and sugar until very light and fluffy.
~ Beat in eggs, vanilla, and lemon zest and juice.
~ Gradually add the dry ingredients and blend.
~ Roll balls in sugar and place on the sheet 1 1/2 - 2 inches apart.
~ Bake 8-10 minutes, or until lightly brown.
~ Cool completely.
~ Place about 2-3 tbsp. icing between two cookies and place on cookie sheet.
~ Continue with all the cookies.
~ Place sheet in freezer for 30 minutes.
~ Remove cookie sandwiches from the freezer and place in a sealable container.
Cookie recipe from My Baking Addiction