My baby is a Madison Birth Center baby. Sort of. I received all of my prenatal care there. But then when it came time to have the baby, things changed and I was checking in to the hospital. For months I went to see the amazing women at the Birth Center, and asked question after question while our midwives patiently assuaded mine and my husbands fears. I spent more time with these women then any doctor in my entire life. I felt connected, valued and safe with them. And when it came time to have our girl even though it wasn’t where we had planned, or how, or even resembling our birth plan, our midwife was there. And she stayed. In the days to come, she visited as much as family, bringing warm wishes, help and advice. It was a terrifying time for us, and she gave hope that made things a tiny bit less terrifying.
Recently the birth center had its annual picnic. Sadly it will be the last one, as come November it will be closing its doors(you can thank the insurance companies). We planned on going the moment we heard about it, last year we were locked away in a hospital room and couldn’t show off our brand new babe. This year we went, and I was determined to make a delicious dessert. It is after all, how I show my gratitude and love.I adapted these ice cream sandwiches to make them into a cookie that could withstand hot blustery days. I also may have made these homemade oreos for the event. Both were quick and easy, an essential component of any dessert I make while chasing after a young toddler determined to pull out the dogs fur. I was particularly impressed with the lemon cream sandwiches. They were everything pre-packaged lemon creams are not. They were, in my opinion, perfect the perfect summer dessert to show my gratitude.
Lemon Cream Sandwiches
For the cookies:
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
1 tablespoon molasses
1 large egg
1/2 teaspoon lemon juice
1 teaspoon lemon zest
For the cream:
4 ounces cream cheese, room temperature
1/4 cup(1/2 stick) unsalted butter, room temperature
2 cups confectioners sugar
1 teaspoon lemon juice
1 teaspoon lemon zest
1. Make cookies: Preheat oven to 375°F with rack in middle. Butter 9×13 baking pan and line with parchment, leaving a 1-inch overhang on each side, then butter parchment. Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat together butter and sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in egg, molasses and vanilla. At low speed, add flour mixture in 2 batches, mixing until just combined. Spread into thin, even layer in baking pan with offset spatula. Bake until golden-brown but still tender, 15-20 minutes. Cool completely in pan, about 30 minutes.
2. Make cream filling: In the bowl of an electric mixer cream butter and cream cheese until light and fluffy. Add confectioners sugar gradually. Add lemon juice and zest.
3. Assemble cookies: Using a piping bag(or a ziploc) pipe tablespoon sized dollups of cream onto one cookie, cover with another cookie and press down to spread cream to edges.