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Name: Filled Lemon Cookies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 60
Cuisine: American
Ingredients: 2 ts Lemon extract; 2 c Butter or margarine; 1 c Sifted powdered sugar; 1 Egg beaten; 2/3 c Sugar; 1 ts Cornstarch; 4 c All-purpose flour; 3 tb Lemon juice; 1 1/2 ts Lemon Rind grated; 1/4 ts Salt; 2 tb Butter or margarine

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INGREDIENTS

2 ts Lemon extract
2 c Butter or margarine
1 c Sifted powdered sugar
1 Egg ; beaten
additional powdered sugar
2/3 c Sugar
FILLING
1 ts Cornstarch
4 c All-purpose flour
3 tb Lemon juice
1 1/2 ts Lemon Rind ; grated
1/4 ts Salt
2 tb Butter or margarine

Servings

INSTRUCTIONS

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 <4paws@netrax.net> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13, 1998

NOTES

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Filled Lemon Cookies

2 ts Lemon extract
2 c Butter or margarine
1 c Sifted powdered sugar
1 Egg beaten
 additional powdered sugar
2/3 c Sugar
 FILLING
1 ts Cornstarch
4 c All-purpose flour
3 tb Lemon juice
1 1/2 ts Lemon Rind grated
1/4 ts Salt
2 tb Butter or margarine

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 <4paws@netrax.net>    Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5    Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13,  1998

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Nutrition

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Serving Size: 1 Serving (35g)
Recipe Makes: 60 Servings

Calories: 179
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 179

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