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 16-inch rolls; wrap in wax paper, and chill several hours. Unwrap rolls, and cut into /4-inch 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 3/4 cup. Busted by Gail Shermeyer <email@example.com> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <firstname.lastname@example.org> on Apr 13, 1998
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|Serving Size: 1 Serving (35g)|
|Recipe Makes: 60 Servings|
|Calories from Fat: 117 (65%)|
|Amt Per Serving||% DV|
|Total Fat 13g||17 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 17.5mg||5 %|
|Sodium 111.5mg||4 %|
|Potassium 20.1mg||1 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 14.8g|
|Protein 1.1g||2 %|
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Calories per serving: 179
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