Ingredients
- Lemon filling:
- 1 cup unsalted butter, softened
- 1/2 cup sifted confectioner's sugar
- 1 teaspoon lemon extract
- 2 cups pre-sifted, all purpose flour
- 1/4 teaspoon salt
- 2 Tablespoons granulated sugar (to flatten cookies)
- 1/3 cup granulated sugar
- 4 teaspoons cornstarch
- 1/3 cup cold water
- 4 teaspoons unsalted butter
- 1 1/2 teaspoons finely grated lemon rind or zest
- 2 Tablespoons freshly squeezed lemon juice
Preparation
Step 1
In a large mixing bowl, cream butter, sugar and lemon extract. In a separate bowl, whisk together flour and salt. Using low speed, slowly add flour to butter mixture. Cover bowl and chill 1-2 hours. Meanwhile, make lemon filling by mixing 1/3 cup sugar and cornstarch in a small heavy saucepan. Stir in water, butter, lemon zest and juice. Cook over medium-high heat and stir constantly; bring to a boil. Continue to stir and boil 1 minute or until thick. Cool.
Preheat oven to 400 degrees. Shape dough into 3/4" balls and p lace 2+ inches apart on ungreased baking sheet. Dip bottom of a glass into granulated sugar and flatten dough to 1 1/2" rounds. Bake in preheated oven, on the center oven rack, 8-9 minutes or until edges are only a light golden color. Cool cookies on baking sheets one minute, then transfer to wire racks to cool completely.
Spread 1+ teaspoon lemon filling on flat sides of half the cookies; cover with remaining cookies.
Yield: 18 cookies