Ingredients
- 1 cup butter flavor shortening
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 2 1/4 cups all purpose flour
- 2 teaspoons finely shredded lemon peel
- Lemony cream cheese filing or 1 1/4 cups lemon curd
- yellow gumdrops (optional)
- powdered sugar
Preparation
Step 1
Beat shortening in a large bowl with electric mixer on medium to high speed for 30 seconds. Add granulated sugar baking powder and salt. Beat until combined scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour and the lemon peel
Divide dough in half. Roll each portion into a 10 inch log wrap logs in plastic wrap and refrigerate for 1 to 3 hours or until firm
Preheat oven to 375 F
Unwrap dough rolls reshape if necessary. Cut into 1/4 inch thick slices. Place slices about two inches apart on ungreased cookie sheets. Bake in preheated oven for 8 to 10 minutes or until set. Cool on cookie sheet on a wire rack for one minute. Transfer cookies to wire rack and cool completely.
Spread about 1 tablespoon lemon cream frosting or 1 1/2 teaspoon lemon curd on each bottom of half of the cookies. Top each with a remaining cookie, bottom down, to make a sandwiches
If desired, cut gumdrops into slivers. Top each sandwich cookie with a small amount of frosting; arrange gumdrop slivers on top to form a flower. Sprinkler cookies with powdered sugar
Make about 36
LEMON CREAM CHEESE FILLING: Beat one 8 ounce package cream cheese softened and 2/3 cup butter softened in a large mixing bowl with an electric mixer until smooth. Gradually beat in 3 1/3 cups powdered sugar until combined. Stir in 1 tablespoon finely shredded lemon peel. makes about 1 2/3 cups
TO STORE: Place cookies without powdered sugar in a single layer in an airtight container cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies if frozen. Sprinkle with powdered sugar before serving