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Lemon-Cream Sandwich Cookies

A light lemon filling sandwiched between flaky butter cookies makes these a perfect accompaniment to hot tea or coffee.
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min. + cooling
  • Makes
    2 dozen

Ingredients

  • 3/4 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 2 teaspoons lemon extract
  • 1-1/2 cups all-purpose flour
  • 1/4 cup cornstarch
  • LEMON FILLING:
  • 1/4 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon zest

Directions

  • 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 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 zest. Spread over the bottoms of half of the cookies; top with remaining cookies.
Nutrition Facts
1 each: 142 calories, 8g fat (5g saturated fat), 20mg cholesterol, 77mg sodium, 17g carbohydrate (9g sugars, 0 fiber), 1g protein.
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