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Lemon Jammies Recipe

You'll love these lemon jammies, courtesy of Rose Levy Beranbaum of Real Baking With Rose. The buttery shortbread cookies can be sandwiched with your favorite jam, lemon buttercream, or curd!

Servings: 36

Active time: one hour

Total time:

Lemon Jammies


  • 2/3 c confectioners' sugar
  • 13 Tbsp unsalted butter, room temperature
  • 2 Tbsp loosely packed lemon zest, finely grated
  • 1 Davidson's Safest Choice® pasteurized egg(s), beaten
  • 1 tsp pure vanilla extract
  • 1/4 tsp fine sea salt
  • 2 2/3 c bleached all-purpose flour


  1. In the bowl of a stand mixer fitted with the flat beater, cream the sugar and butter on medium speed until fluffy. Add the lemon zest, egg, and vanilla and beat until blended. Scrape down the sides of the bowl.
  2. In a small bowl, whisk together the flour and salt.
  3. On low speed, gradually add the flour mixture to the butter mixture. Mix until incorporated and the dough just begins to come away from the sides of the bowl.
  4. Scrape the mixture onto a large sheet of plastic wrap and use the wrap to press down on the dough, kneading it until it is smooth.
  5. Divide the dough into thirds. Wrap each piece loosely with plastic wrap and press to flatten into discs. Re-wrap tightly and place in a gallon-size re-closable freezer bag. Refrigerate for 2 hours or up to 2 days to firm and absorb moisture.
  6. Set an oven rack in the middle of the oven and preheat the oven to 350°F.
  7. Remove a dough disc from the refrigerator and set it on a lightly floured surface. Lightly flour the dough and cover it with plastic wrap. Let the dough soften for about 10 minutes, or until it is malleable enough to roll. Roll the dough 1/8-inch thick, moving it from time to time and adding more flour if necessary to keep it from sticking.
  8. Cut out sixteen 2 1/4-inch cookies. Mark the centers of half the cookies with a needle or the tip of a knife. Use the 3/4-inch round cutter or pastry tube to cut out the centers from the marked cookies. (If using a plastic cutter, or parchment-lined cookie sheet, it’s best to do this after placing the cookies on a cookie sheet.) Set the cookies a minimum of 1/2-inch apart on the cookie sheet.
  9. Bake the cookies for 5 minutes. For even baking, rotate the cookie sheet halfway around. Continue baking for 5 to 7 minutes, or just until they begin to brown lightly.
  10. Set the cookie sheet on a wire rack and use a pancake turner to lift the cookies onto another wire rack. Cool completely.
  11. While each batch of cookies is baking, roll the dough for the next batch. After the last batch is cut, knead together all the scraps and re-roll them, chilling them first if necessary.
  12. Using a small offset spatula or butter knife, spread the bottoms of the cookie halves without the cutouts with heaping 1/2 teaspoons of lemon buttercream or your favorite jam, jelly, or curd, and set the second set of cookies with the cutouts on top, bottom sides down, to create the sandwiches.

Lemon Neoclassic Buttercream

  • 2 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 3 Tbsp confectioners' sugar
  • 2 Tbsp corn syrup
  • 8 Tbsp unsalted butter, room temperature
  • 1 Tbsp loosely packed lemon zest, finely grated
  • 2 Tbsp freshly squeezed lemon juice
  • 1/2 tsp pure vanilla extract
  1. In a medium bowl, with a handheld mixer, beat the egg yolks on high speed until light in color.
  2. Have ready a 1 cup glass measuring cup with a spout, lightly coated with nonstick cooking spray.
  3. In a small saucepan, using a silicone spatula, stir together the sugar and corn syrup until all of the sugar is moistened. Heat over medium-high, stirring constantly, until the sugar dissolves and the syrup begins to bubble around the edges. Stop stirring completely and continue cooking for a few minutes until the syrup comes to a rolling boil. (The entire surface will be covered with large bubbles. At this point, the temperature of the syrup on an instant-read thermometer, if using, should read 238°F.) Immediately transfer the syrup to the glass measuring cup to stop the cooking.
  4. Beat the sugar syrup into the egg yolks in a steady stream. Do not let the syrup fall on the beaters or they will spin it onto the sides of the bowl. Continue beating on high speed for 5 minutes. Let it cool completely. To speed cooling, place the buttercream in an ice water bath or in the refrigerator and stir occasionally.
  5. When the outside of the bowl feels cool, beat in the butter by the tablespoon on medium-high speed. The buttercream will not thicken until almost all of the butter has been added. Add the lemon zest, lemon juice, and vanilla and beat on low speed until incorporated. Raise the speed to high and beat until smooth and creamy. The buttercream may separate at first, but it will come together on beating.
  6. Place the buttercream in an airtight container. Use it at once or set it aside for up to 4 hours. If keeping it longer than 4 hours, refrigerate it. Bring it to room temperature before using, to prevent curdling, and re-beat to restore the texture.

Nutrition Facts

Serving Size (1 cookie)
Total Servings 36

Amount Per Serving:

Nutrition Category Amount
Calories 110
Calories from Fat 60
Total Fat 7g (11% DV)
Saturated Fat 4.5g (23% DV)
Trans Fat 0g
Cholesterol 35mg (12% DV)
Sodium 20mg (1% DV)
11g (4% DV)
Dietary Fiber 0g (0% DV)
Sugars 4g
Protein 1g
Vitamin A 4%
Vitamin C 2%
Calcium 0%
Iron 2%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.