Lemon Shortbread Sandwich Cookies

6 Rating(s): Rating(s):
Prep Time: 30 minutes
Baking Time: 15 minutes
Yield: about 60 plain or 30 sandwich cookies
Freezing: unfilled cookies – excellent


  • 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.


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