Lemon Tea Cookies
Taste of Home
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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
SERVINGS: 54
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 25 min. + chilling Bake: 10 min.
Ingredients:
- 3/4 cup butter, softened
- 1/2 cup sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 2 cups 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:
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk and vanilla. Gradually add flour. 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.
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. Bake at 400° for 8-10 minutes or until golden brown around the edges. Remove to wire racks to cool.
In a small mixing bowl, cream butter, lemon juice and orange peel until fluffy. Gradually add confectioners' sugar until smooth. Tint yellow if desired. Spread about 1 teaspoon on bottom of the plain cookies; place nut topped cookies over filling. Yield: about 4-1/2 dozen.