Ingredients Jump to Instructions ↓

  1. 3/4 cup butter, softened

  2. 1/2 cup confectioners' sugar

  3. 2 teaspoons lemon extract

  4. 1-1/2 cups all-purpose flour

  5. 1/4 cup cornstarch LEMON FILLING:

  6. 1/4 cup butter, softened

  7. 1-1/2 cups confectioners' sugar

  8. 2 tablespoons lemon juice

  9. 2 teaspoons grated lemon peel

Instructions Jump to Ingredients ↑

  1. In a bowl, cream butter and confectioners' sugar. Beat in extract. Combine flour and cornstarch; beat into creamed mixture. Divide into two balls; wrap in plastic wrap and refrigerate for 1 hour. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut into 2-in. rounds. Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool. For filling, in a small bowl, cream butter and confectioners' sugar. Beat in lemon juice and peel. Spread over the bottoms of half of the cookies; top with remaining cookies. Yield: 2 dozen.


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