| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies | 60 | Servings | |
INGREDIENTS
| 2 | c | Butter or margarine; softened |
| 1 | c | Sifted powdered sugar |
| 4 | c | All-purpose flour |
| 1/4 | ts | Salt |
| 2 | ts | Lemon extract |
| 1 | Egg; beaten | |
| 2/3 | c | Sugar |
| 2 | tb | Butter or margarine; softened |
| 1 1/2 | ts | Grated lemon rind |
| 3 | tb | Lemon juice |
| 1 | ts | Cornstarch additional powdered sugar |
INSTRUCTIONS
FILLING Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer. Combine flour and salt; add to creamed mixture, beating well. Stir in lemon extract. Flour hands, and shape dough into two 16-inch rolls; wrap in wax paper, and chill several hours. Unwrap rolls, and cut into '/4-inch slices; place on ungreased cookie sheets. Bake at 400" for 8 minutes or until browned. Cool on wire racks. Spoon filling on bottom side of half the cookies, spreading evenly. Place a second cookie on top of filling, top side up, and sprinkle lightly with powdered sugar. Yield: 5 dozen. Filling Combine all ingredients in top of a double boiler, stirring until blended. Bring water to a boil. Reduce heat to low; cook, stirring constantly, until thickened and smooth. Chill about 1 hour. Yield: about 3/4 cup. Busted by Gail Shermeyer <[email protected]> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <[email protected]> on Apr 13, 1998
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