• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Urban Bliss Life logo

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • contact
  • shop
  • cookbooks
  • cooking classes
  • resources
  • Home
  • Recipes
    • 30-Minute Meals
    • Air Fryer Recipes
    • Appetizer Recipes
    • Asian recipes
    • Bread Recipes
    • Breakfast Recipes
    • Cookie Recipes
    • Dairy-free Recipes
    • Dessert Recipes
    • Entertaining Recipes
    • Filipino Recipes
    • Gluten-Free Recipes
    • Healthy Recipes
    • Holiday Recipes
    • Instant Pot Recipes
    • 5 Ingredients
    • Kid-Friendly Recipes
    • Main Dish Recipes
    • Make-Ahead Recipes
    • Pasta Recipes
    • Salad Recipes
    • Side Dishes
    • Slow Cooker Recipes
    • Snack Recipes
    • Soup Recipes
    • Seafood Recipes
    • Vegan Recipes
    • Vegetarian Recipes
    • Cocktail Recipes
    • Dog Treats
  • Wine
    • Oregon Wine Guide
    • Washington Wine
    • California Wine
    • Food and Wine Pairing
    • Wine Country
    • Wine Tips & Wine Pairings
  • Travel
    • Europe
      • Greece
      • Ireland
      • Italy
      • Liechtenstein
      • The Netherlands
      • Switzerland
      • The UK (United Kingdom)
    • Canada
    • USA travel
      • California
      • Colorado
      • Hawaii
      • Idaho
      • Montana
      • Nevada
      • New Mexico
      • New York
      • Oregon Travel Ideas
      • Utah
      • Washington
      • New Orleans
    • Travel Gear
    • Japan
    • Travel Tips
    • Hotels
    • Family Travel
  • Restaurants
  • About
    • Work With Urban Bliss Life
    • Press
    • Contact
menu icon
go to homepage
search icon
Homepage link
  • Fall Recipes
  • All Recipes
  • Cookbooks
  • About
  • Work With Us
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Urban Bliss Life » All Recipes » Cookie Recipes » Lemon Shortbread Cookies with Lemon Buttercream Filling

    Published: May 17, 2012 / Updated: May 28, 2022 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Lemon Shortbread Cookies with Lemon Buttercream Filling

    0 shares
    Jump to Recipe Print Recipe

    Two things you should know:

    1. As an Oregon girl, I have grown up with a massive foodie crush on Tillamook. Mostly the cheese, memories of touring the Tillamook Cheese Factory, and reveling in the fact that there was a high school with an even more, err, interesting mascot than ours (Go Cheesemakers!).

    2. My family loves yogurt. My kids could eat it for breakfast, lunch, and dinner. I love to cook with it in addition to just enjoying it plain with honey and granola.

    So I was stoked when I learned early last month that Tillamook recently released Tillamook Light Yogurt. It’s the first light yogurt on the market naturally sweetened with Truvia®. At just 110 calories, it has no artificial sweeteners, no artificial flavors, artificial colors, no high fructose corn syrup and no artificial growth hormones.

    I taste-tested several flavors, including Pomegranate Blackberry (sooo yummy!), Oregon Marionberry, Lemon Squeeze, and Northwest Berry Patch. The berry ones are our family faves. They are sweet but not too sweet, and unlike other "light" yogurts I have tried in the past, they do not have that odd filmy texture, so big thumbs up from us! The lemon squeeze is a flavor I probably wouldn't eat normally on its own so I incorporated it into a recipe (below) and it's fantastic.

    My kids and I make smoothies together at least a couple of times a week, and created a sweet new Berry Berry Smoothie using one 8-ounce cup of Tillamook Light Yogurt Northwest Berry Patch, one banana, ½ cup water, ½ cup frozen or fresh strawberries, and ½ cup frozen or fresh blueberries. It's the perfect after-school snack!

    I also made a batch of Lightened Lemon Buttercream Shortbread Sandwich Cookies.

    Lemon Shortbread Buttercream Sandwich Cookies

    I was curious what would happen if I substituted some of the sugar and butter in shortbread cookies for yogurt. This is the FUN of cooking and baking, folks! You'll never know unless you try, and you should always cook with your gut!

    I used my traditional shortbread cookie recipe and made the yogurt substitutions. It turned out okay, but not fabulous; I think the next time I would add about 1 teaspoon of freshly grated lemon peel.

    Now, the cookies turned out just fine. We all liked them. But having a sweet tooth, I had to bliss these cookies out a little. After all, we did cut down on sugar and butter in the shortbread cookies, right? So I added a little Urban Bliss love and made some LEMON BUTTERCREAM to sandwich in between the lemon shortbread cookies.

    Lemon Shortbread Buttercream Sandwich Cookies

    Lemon Sandwich Cookies

    5 from 1 vote
    Recipe by Marlynn Schotland
    PRINT PIN RATE

    Ingredients

    Lemon Shortbread Cookies

    • 2 cups + 2 tablespoons flour
    • 2 teaspoons baking powder
    • 14 tablespoons (1 -½ cups) butter, cut into cubes
    • ¼ teaspoon salt
    • ¼ cup granulated sugar
    • 8 ounces lemon yogurt

    Lemon Buttercream Filling

    • 8 tablespoons (1 stick) butter, softened at room temperature
    • 3 cups plus 2 tablespoons confectioner’s sugar, sifted
    • 2 teaspoons lemon juice
    • 1 teaspoon lemon zest

    Instructions

    Make the Lemon Shortbread Cookies

    • Whisk flour, baking powder, and salt in a medium bowl.
    • Beat butter and sugar in a standing mixer until well blended.
    • With the mixer on low, slowly add the dry ingredients until just blended.
    • Form a ball with the dough and roll it out onto a floured surface to desired cookie thickness.
    • Using the cookie cutter of your choice, cut out shapes and place on a baking sheet. Bake in a 350°F degree oven for 10-13 minutes, just until the edges start to become golden.

    Make the Lemon Buttercream Filling

    • In a large bowl, beat 8 tablespoons butter, confectioners’ sugar, lemon juice and zest with an electric mixer until fluffy, about 2 – 3 minutes.

    Assemble the sandwich cookies

    • Spread the filling onto one of the cookies, then top with another cookie. Repeat until you've made all of the sandwich cookies

    Notes

    TIP: If you're ok with more sugar, roll out the dough onto powdered sugar instead of flour.
    How to store: Store in an airtight container at room temperature for a day or two, refrigerate for up to 4 days, or freeze for up to 2 months.
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

    PIN IT:


    « Princess Birthday Party
    What to Do with Fresh Picked Strawberries »
    0 shares

    Get recipes, travel tips, deals and more delivered to your inbox!

      Reader Interactions

      Comments

      1. biscuit says

        September 30, 2014 at 8:30 am

        great issues altogether, you simply received a new reader.
        What could you recommend in regards to your post that you simply made
        a few days ago? Any sure?

        Reply
      2. Heather says

        May 19, 2012 at 3:40 pm

        Nom, nom, nom. Love the great yogurt ideas!

        Annie takes yogurt in her lunch everyday. We picked up those freezable cereal containers from the container store and put yogurt in the frozen cup portion and granola in the above container. She loves it.

        I've got to say that I almost burst into tears the first time I saw Tillamook yogurt served as an in-flight snack on my favorite airline. It felt like having a bit of home when travelling. . . .

        Reply
        • Marlynn Jayme Schotland says

          May 25, 2012 at 11:48 am

          Oh that's a GREAT idea for school lunches, Heather. Thanks for sharing!

      3. Natascha says

        May 19, 2012 at 8:59 am

        No HFCS and no artificial this-and-that, which is so common nowadays, is like music to my ears. Fewer calories is also a plus! Both Tillamook Light Yoghurt and their regular yoghurt have been added to my grocery list for later today - we too shall be doing a comparison taste-test :)

        Reply
        • Marlynn Jayme Schotland says

          May 25, 2012 at 11:47 am

          Hope the comparison taste-test went well! :) Thanks, Natascha!

      4. Kimberly says

        May 19, 2012 at 8:47 am

        We are huge Tillamook fans in our household as well! I use Tillamook butter exclusively with my cookie biz and if you opened our fridge you would see it is lined with Tillamook yogurts, in fact that is the "treat" that middle child "sneaks" Many mornings I have come downstairs to see more than a couple yogurt lids and containers strewn around the kitchen. I don't know how he puts it all away, but he loves it! Can't wait to try the new lighter ones, (and your lemon cookies have me drooling!)

        Reply
        • Marlynn Jayme Schotland says

          May 25, 2012 at 11:46 am

          Kimberly, I also almost exclusively use Tillamook butter in my baking! It's pretty amazing what a difference it makes.

      5. Dominique says

        May 19, 2012 at 8:39 am

        We JUST saw these at the store and bought them. I also bought some of their regular so we could compare. They've been my fave in full-fat (they're not as sickeningly sweet at some other brands), so I've been waiting for this day! Trying them out this morning!!

        Reply
        • Marlynn Jayme Schotland says

          May 25, 2012 at 11:46 am

          I'm curious to hear if the kids liked them! And I do agree with you about the Tillamook regular yogurt being great too. Some of the other yogurts are just way too sweet. Tillamook's are just right :)

      6. Poppy says

        May 18, 2012 at 6:13 am

        I hadno idea Tillamook finally had a light yogurt on the market! Pinning those cookies!

        Reply
        • Marlynn Jayme Schotland says

          May 18, 2012 at 8:38 am

          They're so tasty! Thanks for the pin, Poppy! :)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

      Primary Sidebar

      Marlynn Jayme Schotland 2021 profile pic

      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

      More about me →

      Featured In

      Urban Bliss Life Press Featured In graphic

      Spring Recipes

      • Lucky Charms Cereal Bars
      • Grilled Salmon with Lemon and Herbs
      • Strawberry Crinkle Cookies
      • Cheese and Spinach Mini Frittata Recipe

      New Recipes

      • Crab Deviled Eggs
      • Taco Dip with Ground Beef
      • Ice Cream Parfait
      • Chocolate Coffee Cake

      New Travel Tips

      • Bells Up Winery
      • Wat Chalong Temple
      • Downtown Victoria Restaurants
      • Best Bangkok Temples
      • Twitter
      • Facebook
      • Pinterest
      • Instagram
      • YouTube

      Footer

      ↑ back to top

      logos of media outlets that have featured urban bliss life.

      Recipes

      • 30-Minute Meals
      • 5-Ingredients
      • Air Fryer
      • Asian
      • Dairy-Free
      • Pasta
      • Seafood

      About

      • About
      • FAQs
      • Privacy & Accessibility Policy
      • Terms & Conditions

      Contact

      • Contact
      • Work with me

      As an Amazon Associate I earn from qualifying purchases.
      Copyright © 2022 Urban Bliss Life

      All rights reserved. You may not use any photos or recipes on this site for any personal or commercial use without my express written permission.