GLITTERING LEMON BITES

These bite-sized cookies pack a lemony punch and look dazzling on any platter. They will keep little hands busy rolling dough, dipping in coloured sugar and forming mini sandwiches with the filling.

Glittering Lemon Bites

Star Tested Difficulty level: 4 out of 5 More labour intensive than the average drop cookie, these treats are fun to make with your pint-sized sous-chef. They are adapted from a recipe that appeared in Gourmet magazine in 2008.

2/3 cup (150 mL) all-purpose flour 1/3 cup (75 mL) corn starch Large pinch kosher salt 1/2 cup (125 mL) unsalted butter, at room temperature 1/4 cup (60 mL) icing sugar 1 tbsp (15 mL) finely grated lemon zest 1/2 tsp (2 mL) pure vanilla extract Coloured sugar (green, red, white) for decorating Filling: 2 tbsp (30 mL) unsalted butter, at room temperature 1 tsp (5 mL) finely grated lemon zest 1-1/2 tsp (7 mL) fresh lemon juice 3/4 cup (175 mL) icing sugar In medium bowl, whisk flour, corn starch and salt.

In large mixing bowl using electric mixer on mediumhigh speed, beat butter and icing sugar until pale and fluffy, about 3 minutes. Beat in lemon zest and vanilla. Reduce to low speed. Gradually add flour mixture until dough becomes crumbly. Beat just until dough comes together, 1 to 2 minutes.

Place coloured sugars in separate small bowls. Roll about 1 tsp (5 mL) dough into a ball and drop into sugar, turning and pressing gently to coat. Place balls about 2 inches (5 cm) apart on parchment-covered baking sheet. Press gently to slightly flatten bottom. Repeat, alternating colours.

Bake in middle of preheated 350F (180C) oven until tops are cracked but cookies are still pale (bottoms will be golden), about 12 to 15 minutes. Transfer cookies to rack to cool completely. For filling, in medium bowl using electric mixer on medium-high, cream butter, lemon zest and lemon juice. Gradually add sugar beating until creamy, at least 2 minutes.

Transfer icing to a sealable sandwich/freezer bag. Snip off tiny corner. Pipe about 1/2 tsp (2 mL) filling on 1 cookie and press gently with another cookie to make a sandwich.

Store in sealed container 5 days or freeze up to 1 month.

Makes 25 sandwiches. agordon@thestar.ca