Filled lemon cookies
60 Servings
Ingredients
| Quantity | 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 | 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 |
Directions
FILLING
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