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Chocolate Truffle Cookies
Making friends and influencing people can usually be best achieved by sharing a batch of fresh-out-of-the-oven chocolate cookies. Try it and you'll see.
Mini Lemon Sandwich Cookies
Yield: Makes 4-1/2 dozen sandwich cookies
Ingredients:
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
1
teaspoon vanilla
Food coloring (optional)
Preparation:
1.
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.
2.
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.
3.
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.
4.
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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