Lemon-Cream Sandwich Cookies |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 24 |
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A light lemon filling sandwiched between flaky butter cookies makes these a perfect accompaniment to hot tea or coffee. Ingredients:
3/4 cup butter, softened |
1/2 cup confectioners' sugar |
2 teaspoons lemon extract |
1-1/2 cups king arthur unbleached all-purpose flour |
1/4 cup cornstarch |
lemon filling: |
1/4 cup butter, softened |
1-1/2 cups confectioners' sugar |
2 tablespoons lemon juice |
2 teaspoons grated lemon peel |
Directions:
1. In a bowl, cream butter and confectioners' sugar. Beat in extract. Combine flour and cornstarch; beat into creamed mixture. Divide into two balls; wrap in plastic wrap and refrigerate for 1 hour.
2. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut into 2-in. rounds. Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
3. For filling, in a small bowl, cream butter and confectioners' sugar. Beat in lemon juice and peel. Spread over the bottoms of half of the cookies; top with remaining cookies. Yield: 2 dozen.
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