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 |
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