Recipe - Filled Lemon Cookies

2 cup Butter or margarine;
softened
1 cup Sifted powdered sugar
4 cup Allpurpose flour
One fourth teaspoon Salt
2 teaspoon Lemon extract

FILLING
1 Egg; beaten
2/3 cup Sugar
2 tablespoon Butter or margarine;
softened
1 One half teaspoon Grated lemon rind
3 tablespoon Lemon juice
1 teaspoon Cornstarch
additional powdered sugar

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 16inch rolls; wrap in wax
paper, and chill several hours.

Unwrap rolls, and cut into '/4inch 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 Three fourths cup.

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: The Southern Living Cookbook, 1987, 848707095

Posted to MCRecipe Digest by Gail Shermeyer 4paws@netrax.net on Apr 13,
1998