Lemon Shortbread Sandwich Cookies | Recipes

Lemon Shortbread Sandwich Cookies

(14) Ratings:
Prep Time:
Baking Time:
Makes:about 60 plain or 30 sandwich cookies
Freezing:unfilled cookies – excellent

Looking for a sweet and lemony treat? These shortbread cookies are sandwiched together with yummy jam.


2 cups 500 mL Robin Hood® Original All Purpose Flour
1 cup 250 mL corn starch
1 cup 250 mL sifted icing sugar
2 tbsp 30 mL grated lemon zest
1 1/2 cups 375 mL butter, softened
2/3 cup 150 mL Smucker's® Pure Jam (of your choice)


  1. Preheat oven to 300°F (150°C). Line baking sheets with parchment paper.
  2. Combine flour, corn starch, icing sugar and lemon zest in large bowl. Blend in butter with a wooden spoon then knead dough with hands until a soft, smooth dough forms. Roll dough out on lightly floured surface to 1/8" (3 mm) thick. Cut with 2" (5 cm) round cutter. Place on ungreased baking sheet.
  3. Bake in centre of preheated oven for 10 to 15 minutes or until edges are just starting to brown. Cool 10 minutes on sheet then remove and cool completely on rack.
  4. Spread about 1 tsp (5 mL) of your favourite flavour of jam on bottom of half the cookies and place another cookie on top.


  • Dough can also be shaped into 1” (2.5 cm) balls and flattened.

Nutritional Information

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