Printable | Taste of Home

Lemon-Cream Sandwich Cookies

3/4 cup butter, softened
1/2 cup confectioners' sugar
2 teaspoons 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 tablespoons lemon juice
2 teaspoons grated lemon peel

In a mixing bowl, cream butter and confectioners' sugar. Beat in
extract. Combine flour and cornstarch; beat into creamed mixture.

Printed from tasteofhome.com Oct 7, 2008

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Lemon-Cream Sandwich Cookies cont.

Divide into two balls; wrap in plastic wrap and refrigerate for 1
hour. 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. For filling, in a small
mixing 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.