For this recipe I had been searching far and wide for a lemon poppy seed cookie. I had settled on one that was a sandwich cookie. Then I was thinking that I wanted to make these safe for my two kids with dairy and egg allergies so I knew I would be doing margarine, shortening, and the gelatin for the egg substitute. Knowing I don’t like the taste or consistency of these as much as butter and eggs, I remembered I had an old favorite recipe for lemon lime sugar cookies. I got this recipe from my friend Shannon when we were sophomores in high school. She worked at a bakery and we made these at her house and my house a few times. I remember they had a real fresh zesty flavor that was unique and I knew that this flavor would definitely cover the taste of the ingredients aforementioned. I was hoping that I wouldn’t have to refrigerate these cookies since one I hate refrigerating cookies and two, I didn’t have time today to wait. We decided to make dinner and bring it over to my grandparents to share a nice Sunday meal with them. The cookies would transport easily and then I could share some with my baby sister, Rachel, who shares similar allergies to Max. Well, after the first batch went into the oven I watched eagerly to see if they would flatten out-and then if they would be firm enough to use as a sandwich cookie. After pulling them from the oven after 12 minutes I wasn’t sure if I had over baked them, but they weren’t very golden on top, so I let them sit on the pan for a few more minutes. Once I used my spatula to start taking them off the pan I knew these turned out perfectly! Best part was they had no taste of gelatin, margarine, or shortening! The lemon lime flavor is quite pleasant and kind of sticks around after eating a cookie. It is a pleasant after burst reminder to eat another cookie!
Lemon Lime Sandwich Cookies
- 4 C .Perfect Sugar Cookie Mix
- 1/2 C . Margarine (softened)
- 1/2 C . Vegetable Shortening
- 3 T . Lemon & Lime Juice + Zest (Juice and take the zest of 2 lemons and 3 limes)
- 1 1/2 tsp . Knox Gelatin + 2 1/2 T. Cold Water + 2 1/2 T. Boiling Water (Egg substitute)
- 3-4 C . Powdered Sugar
- 2 T . Lemon & Lime Juice + Zest
- 1/2 C . Softened Margarine
Measure the Knox Gelatin in a bowl then add the cold water. Stir. Boil some water and add the boiled water to the cold mixture. Stir. Allow to fully dissolved 5-10 minutes. Take the zest of the lemons and limes and juice them as well. I did this all in the same container. Soften the margarine in a microwave safe bowl. Add the shortening and Perfect Sugar Cookie Mix. Add the Gelatin and Citrus Juice mixtures to the main bowl and mix until the dough is formed. If the dough is too sticky, add a little more perfect sugar cookie mix. Dough should easily form dough balls without sticking to your hands.
Preheat oven to 350 degrees. Grease cookie sheets. Take teaspoon size dough balls and place on cookie sheets. I arranged it so I had 30 per sheet. Bake for 12 minutes and then allow to cool another 6 minutes on the cookie sheets. Finish cooling on wire rack. Cookies will flatten but still be a nice thickness. They will be firm, on the bottom, but soft on top. They won't look very golden, still mostly white on top.
Frosting: Mix until smooth and creamy and a good consistency for making sandwich cookies. I put the frosting in a plastic bag and piped the frosting onto one half of the cookie to make this process go quickly. This recipe yields around 50 sandwich cookies that are approximately 1 1/2'' in diameter.