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| Lemon Sandwich Cookies |
Ingredients
Cookies:
1 cup butter, softened
1 cup granulated sugar
1 egg, separated, reserve white
2 teaspoons grated lemon peel
2 tablespoons fresh lemon juice
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 reserved egg white
1 tablespoon water
Sugar
Filling:
2 1/4 cups powdered sugar
3 tablespoons butter, softened
1 tablespoon grated lemon peel
1 tablespoon fresh lemon juice
1 teaspoon vanilla
2 to 4 teaspoons milk
Cooking Instructions
In a large mixing bowl, combine butter and sugar. Beat at medium speed, until creamy. Add egg yolk, lemon peel, lemon juice and vanilla. Beat at medium speed, scraping bowl often. Reduce spped to low and add flour and salt. Beat until well mixed.
Divide dough in half and wrap in plastic wrap. Refrigerate until firm (about 1 hour or more).
Heat oven to 350 degrees F. On a floured surface roll out dough, half at a time to 1/8 inch thick. (keep each half refrigerated until ready to roll). Cut with a 1 1/2 inch cookie cutter. Place 1/2 inch apart on greased cookie sheets. With fork prick surface of each cookie several times.
In a small bowl stir together egg white and water. Lightly brush surface of cookies with egg white and sprinkle lightly with sugar.
Bake for 7 to 10 minutes or until lightly browned. Cool completely.
In a small mixing bowl combine all filling ingredients except milk. Beat at low speed, gradually adding just enough milk for desired spreading consistency. Putt cookies together in pairs with about 1 teaspoon filling for each sandwich.
Makes 4 dozen cookies |
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