Filled Lemon Cookies
Yield
2 dozenPrep
20 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
butter
|
|
| 1 | cup |
powdered sugar
|
|
| 4 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | teaspoons |
lemon extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
butter
|
|
| 237 | ml |
powdered sugar
|
|
| 946 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 1E+1 | ml |
lemon extract
|
*
|
Directions
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 ¼ inch slices; place on ungreased cookie sheets.
Bake at 400℉ (200℃). 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.
