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Lemon Verbena Shortbread Sandwich Cookies [Vegan]
These cookies were quite a hit, with men and women alike, at a recent potluck garden party. A buzz spread through the party as one guest tried them and passed the word. I happily took home an empty platter! The cookies are simple, but very special in appearance and... Read More
Ingredients You Need for Lemon Verbena Shortbread Sandwich Cookies [Vegan]
How to Prepare Lemon Verbena Shortbread Sandwich Cookies [Vegan]
Lemon Verbena Shortbread Sandwich Cookies with Vegan Lemon Curd Filling
- Combine the one cup confectioner's sugar and lemon verbena leaves in a food processor and process until the leaves are finely minced.
- Add the vegan butter, water, vanilla, flour, and cornstarch, and pulse until the dough begins to come together. Scrape the sides of the bowl with a spatula, and pulse again until the dough forms a ball. The dough should be quite stiff, but not dry and crumbly.
- Divide the dough into two halves and arrange each one in the center of a square of waxed or parchment paper.
- With floured fingers, form each into a 1 1/2-inch diameter log, tapping the ends to flatten them.
- Roll the logs smoothly in the paper, place them on a baking sheet, and chill them for at least an hour. While dough chills, make Vegan Lemon Curd.
- Preheat oven to 350 degrees. Line baking sheets with Silpat or parchment paper.
- Remove logs from the refrigerator and slice them, on the diagonal, into 1/4-inch wide cookies.
- Place cookies one inch apart on prepared baking sheets.
- Bake for 15 minutes, rotating the sheets after 7 or 8 minutes.
- Remove to wire racks to cool completely.
- To make sandwich cookies, spread a heaping teaspoon of curd on half of the cookies and top each with another cookie.
- Sift remaining 2 tablespoons of confectioner's sugar over the top before serving. A nice garnish for a platter of these cookies is a lemon or lemon slices nestled into a sprig of lemon verbena leaves.
- Microwave the parsnips with 1/2 cup water in a covered microwave-safe dish for 10 minutes, or until very tender.
- Drain if necessary and place in a food processor with the remaining ingredients, except for the last 1/2 tablespoon lemon juice. Process until very smooth. Scrape the mixture back into the microwave-proof bowl.
- Microwave on high for 3 minutes, uncovered. Whisk until smooth and microwave on high for 3 minutes more. The curd should be thick and glossy.
- Add the remaining 1/2 tablespoon lemon juice and whisk vigorously for a minute or two.
- Transfer the mixture into a jar or dish, cover and refrigerate. Keeps 2 weeks. Serve at room temperature.
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