Yield: 60 Servings
|2 cups||Butter or margarine; softened|
|1 cup||Sifted powdered sugar|
|4 cups||All-purpose flour|
|2 teaspoons||Lemon extract|
|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