Lemon-cream Sandwich Cookies |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 24 |
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You'll love these lemon filled shortbread cookies! Ingredients:
3/4 cup butter (no substitutes), softened |
1/2 cup confectioners' sugar |
2 tsp. lemon extract |
1-1/2 cups all-purpose flour |
1/4 cup cornstarch |
lemon filling |
1/4 cup butter, softened |
1-1/2 cups confectioners' sugar |
2 tbsp. lemon juice |
2 tsp. grated lemon peel |
Directions:
1. In a mixing bowl, cream butter and confectioners' sugar.
2. Beat in lemon extract.
3. Combine flour and cornstrch; beat into creamed mixture.
4. Divide into two balls; wrap in plastic wrap and refrigerate for 1 hour.
5. On a lightly floured surface, roll each portion of dough to 1/8-inch
6. thickness.
7. Cut into 2-inch rounds.
8. Place on ungreased baking sheets.
9. Bake at 350 degrees F. for 10 to 12 minutes or until edges are lightly
10. browned.
11. Remove to wire rack and cool.
12. For filling:
13. In a small mixing bowl, cream butter and confectioners'
14. sugar.
15. Beat in the lemon juice and peel. Spread over the bottoms of
16. half of the cooled cookies; top with remaining cookies.
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