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Ingredients
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 1/4 teaspoon salt
- 1 teaspoon lemon extract
- 2 cups all-purpose flour
- Sugar
- FILLING:
- 1 large egg, room temperature, lightly beaten
- 2/3 cup sugar
- 2 teaspoons grated lemon zest
- 3 tablespoons lemon juice
- 4 teaspoons butter
- Additional confectioners' sugar, optional
Directions
- 1. Preheat oven to 350°. Cream butter, confectioners' sugar and salt until light and fluffy, 5-7 minutes. Beat in extract. Gradually beat in flour. Shape teaspoons of dough into balls (if necessary, refrigerate dough, covered, until firm enough to shape). Place 1 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass dipped in sugar. Bake until light brown, 10-12 minutes. Remove cookies from pans to wire racks to cool completely.
- 2. For filling, whisk together egg, sugar, lemon zest and lemon juice in a small heavy saucepan over medium-low heat until blended. Add butter; cook over medium heat, whisking constantly, until thickened and a thermometer reads at least 170°, about 20 minutes. Remove from heat immediately (do not allow to boil). Transfer to a small bowl; cool. Press plastic wrap onto surface of filling. Refrigerate until cold, about 1 hour.
- 3. To serve, spread lemon filling on half of cookies; cover with remaining cookies. If desired, dust with confectioners' sugar. Store leftovers in refrigerator.
Nutrition Facts
1 sandwich cookie: 147 calories, 9g fat (5g saturated fat), 30mg cholesterol, 94mg sodium, 16g carbohydrate (8g sugars, 0 fiber), 1g protein.
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