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Lemon Tea Cookies

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

54 ServingsPrep: 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 bowl, cream butter and sugar until light and fluffy. Beat
in the egg yolk and vanilla. Gradually add flour and mix well.
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 bowl, cream the butter, lemon juice and orange peel until

2 of 2

Lemon Tea Cookies (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 each) equals 70 calories, 4 g fat (2 g saturated fat), 12 mg cholesterol, 32 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein.