| 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 <4paws@netrax.net>
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5
Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13,
1998
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