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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 54 |
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These sandwich cookies taste rich and buttery and have a lovely lemon filling. The recipe has been in our family since the 1950s, when my mother got it from a French friend in her club. Mom always made them at Christmas, and now my sister and I do the same. -Phyllis Dietz Westland, Michigan Ingredients:
3/4 cup butter, softened |
1/2 cup sugar |
1 egg yolk |
1/2 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1/4 cup finely chopped walnuts |
filling: |
3 tablespoons butter, softened |
4-1/2 teaspoons lemon juice |
3/4 teaspoon grated orange peel |
1-1/2 cups confectioners' sugar |
2 drops yellow food coloring, optional |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk and vanilla. Gradually add flour and mix well.
2. Shape into two 14-in. rolls; reshape each roll into a 14-in. x 1-1/8-in. x 1-1/8-in. block. Wrap each in plastic wrap. Refrigerate overnight.
3. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Sprinkle half of the cookies with nuts, gently pressing into dough.
4. Bake at 400° for 8-10 minutes or until golden brown around the edges. Remove to wire racks to cool.
5. In a small bowl, cream the butter, lemon juice and orange peel until fluffy. Gradually add confectioners' sugar until smooth. Tint yellow if desired. Spread about 1 teaspoon on bottoms of the plain cookies; place nut topped cookies over filling. Yield: about 4-1/2 dozen.
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