Title: Filled Lemon Cookies
Categories: Cookies
Yield: 60 Servings

2 c Butter or margarine;
-softened
1 c Sifted powdered sugar
4 c All-purpose flour
1/4 ts Salt
2 ts Lemon extract

----------------------------------FILLING----------------------------------
1 Egg; beaten
2/3 c Sugar
2 tb Butter or margarine;
-softened
1 1/2 ts Grated lemon rind
3 tb Lemon juice
1 ts Cornstarch
--additional powdered sugar

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