Title: Filled Lemon Cookies
Categories: Cookie
Yield: 1 Servings
| 2 | c | Butter or margarine, |
| | | Softened |
| 1 | c | Sifted powdered sugar |
| 4 | c | All-purpose flour |
| 1/4 | ts | Salt |
| 2 | ts | Lemon extract |
| | | Filling |
| | | Additional powdered sugar |
| | | Filling |
| 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 teaspoon cornstarch 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 1/4-inch slices; place on
ungreased cookie sheets. Bake at 400 degrees 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.FILLINGCombine all ingredient 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.