Mini Lemon Sandwich Cookies
Makes 4-1/2 dozen sandwich cookies
|2||cups all-purpose flour|
|1-1/4||cups (2-1/2 sticks) butter, softened, divided|
|1/3||cup whipping cream|
|1/2||cup granulated sugar, divided|
|1||teaspoon lemon peel|
|1/8||teaspoon lemon extract|
|3/4||cup powdered sugar|
|1||to 3 teaspoons lemon juice|
|Food coloring (optional)|
- For cookies, combine flour, 1 cup butter, cream, 1/4 cup granulated sugar, lemon peel and lemon extract in large bowl. Beat with electric mixer at medium speed 2 to 3 minutes or until well blended. Divide dough into thirds. Wrap each portion in waxed paper; refrigerate until firm.
- Preheat oven to 375°F. Place remaining 1/4 cup granulated sugar in shallow bowl. Roll each portion of dough to 1/8-inch thickness on well-floured surface. Cut out dough with 1-1/2-inch round cookie cutter. Dip both sides of each cookie in sugar. Place 1 inch apart on ungreased cookie sheets; pierce several times with fork.
- Bake 6 to 9 minutes or until cookies are slightly puffed but not brown. Cool 1 minute on cookie sheets; remove to wire racks to cool completely.
- For filling, combine powdered sugar, remaining 1/4 cup butter, lemon juice and vanilla in medium bowl. Beat 1 to 2 minutes or until smooth. Tint with food coloring, if desired. Spread 1/2 teaspoon filling each on bottoms of half of cookies; top with remaining cookies.
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