YIELD Makes about 3 dozen sandwich cookies
|2‑1/4||cups all-purpose flour|
|1||teaspoon ground cinnamon|
|1/2||teaspoon ground allspice|
|1/2||teaspoon ground ginger|
|1/2||teaspoon ground nutmeg|
|3/4||cup butter, softened|
|Lemon Filling (recipe)|
- Place flour, cinnamon, allspice, ginger, nutmeg and salt in medium bowl; stir to combine. Beat butter, sugar, milk, egg yolk and vanilla in large bowl with electric mixer at medium speed until light and fluffy. Gradually add flour mixture. Beat at low speed until dough forms. Cover dough and refrigerate 30 minutes or until firm.
- Preheat oven to 350°F. Grease cookie sheets. Shape teaspoonfuls of dough into 1/2-inch balls; place 2 inches apart on prepared cookie sheets. Flatten each ball to 1/4-inch thickness with bottom of glass dipped in sugar. Prick top of each cookie using fork. Bake 10 to 13 minutes or until golden brown. Remove cookies to wire racks; cool completely.
- Prepare Lemon Filling. Spread filling on flat side of half of cookies. Top with remaining cookies, pressing flat sides together. Let stand at room temperature until set. Store tightly covered at room temperature or freeze up to 3 months.
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