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.
Prepared with a boxed cake mix, these light lemony cookies come from Pam Frankenfield of Halethorpe, Maryland. With flecks of basil, the yummy golden treats with flaked coconut and chopped pecans will be a hit at any summer gathering.
Grated lemon peel in the batter and on the icing of these soft cake-like cookies gives them their fresh citrus flavor. The recipe makes about three dozen of the tender treats. —Betty Thompson, La Porte, Texas