Lemon-Elderflower Sandwich Cookies

Chocolate-Almond Madeleines

A flavor combination popularized when Meghan Markle and Prince Harry used it for their wedding cake, lemon and elderflower pair beautifully in a simple, yet dainty, sandwich cookie. Pictured with Tangerine Tartlets and Chocolate-Almond Madeleines.

Lemon-Elderflower Sandwich Cookies
Serves: Makes approximately 38
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon fresh lemon zest
  • ½ teaspoon lemon extract
  • ½ teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon fine sea salt
  • Elderflower Buttercream (recipe follows)
  1. Preheat oven to 325°. Line several rimmed baking sheets with parchment paper.
  2. In a large mixing bowl, beat together butter and sugar with a mixer at high speed until light and fluffy, approximately 5 minutes. Add egg, lemon zest, lemon extract, and vanilla extract, beating until incorporated.
  3. In a medium bowl, whisk together flour, baking powder, and salt until combined. Gradually add flour mixture to butter mixture, beating until dough comes together.
  4. Place half of dough between 2 sheets of parchment paper or wax paper. Using a rolling pin, roll dough to a scant ¼-inch thickness. Transfer dough and parchment paper to another rimmed baking sheet, and freeze for 15 minutes. Repeat with remaining dough half.
  5. Remove dough from freezer, and remove parchment paper from dough. Using a 1½-inch fluted round cutter dipped in flour, cut 76 rounds from chilled dough. Place rounds 2 inches apart on prepared baking sheets.
  6. Bake until edges of cookies are very light golden brown, 8 to 10 minutes. Transfer cookies to wire racks, and let cool completely. Store in an airtight container with layers separated by wax paper until ready to assemble sandwich cookies.
  7. Place Elderflower Buttercream in a piping bag fitted with an open-star tip (Wilton #32). Working in a clockwise circle, pipe buttercream onto flat bottoms of 38 cookies. Gently press a remaining plain cookie on top of each, flat sides down. Serve immediately or store in an airtight container with layers separated by wax paper, and refrigerate for up to 2 days.

Elderflower Buttercream
Elderflower, the white bloom of the elderberry tree, is often used in cocktails and desserts. The elderflower extract used in this fluffy buttercream is a bit of a splurge but well worth the expense for the marvelous floral notes it imparts.
  • ½ cup salted butter, softened
  • 1½ cups confectioners’ sugar
  • 1 tablespoon whole milk
  • ¼ teaspoon elderflower extract*
  1. In a medium bowl, beat together butter, sugar, milk, and elderflower extract with a mixer, beginning at low speed and gradually increasing to high speed, until light and fluffy. Use immediately.


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