Filled lemon cookies

Yield: 60 Servings

Measure Ingredient
2 cups Butter or margarine; softened
1 cup Sifted powdered sugar
4 cups All-purpose flour
¼ teaspoon Salt
2 teaspoons Lemon extract
1 \N Egg; beaten
⅔ cup Sugar
2 tablespoons Butter or margarine; softened
1½ teaspoon Grated lemon rind
3 tablespoons Lemon juice
1 teaspoon Cornstarch additional powdered sugar


Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer.

Combine flour and salt; add to creamed mixture, beating well. Stir in lemon extract. Flour hands, and shape dough into two 16-inch rolls; wrap in wax paper, and chill several hours. Unwrap rolls, and cut into '/4-inch slices; place on ungreased cookie sheets. Bake at 400" for 8 minutes or until browned. Cool on wire racks.

Spoon filling on bottom side of half the cookies, spreading evenly. Place a second cookie on top of filling, top side up, and sprinkle lightly with powdered sugar. Yield: 5 dozen. Filling

Combine all ingredients in top of a double boiler, stirring until blended.

Bring water to a boil. Reduce heat to low; cook, stirring constantly, until thickened and smooth. Chill about 1 hour.

Yield: about ¾ cup.

Busted by Gail Shermeyer <4paws@...> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@...> on Apr 13, 1998

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