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Lemon-Cream Sandwich Cookies
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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. 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.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |