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Delicious cookies for any time of year
RECIPE INGREDIENTS:
COOKIES
1 1/2 cups unsalted butter, softened
1 cup lemon-flavored confectioners' sugar (or 1 cup confectioners' sugar plus 1/2 tsp. lemon extract)
2 tsp. vanilla extract
1/4 tsp. salt
3 cups all-purpose flour
FILLING
1/2 cup unsalted butter, softened
1 16-oz. box lemon-flavored confectioners' sugar (or 1 16-oz. box confectioners' sugar plus 1 tsp. lemon extract)
3 to 4 tbsp. milk
1. To make the cookies, combine butter and confectioners' sugar in a large bowl. Beat the butter and sugar at medium speed for about 2 minutes, or until the mixture is light and fluffy. Beat in the vanilla extract and salt. Using a wooden spoon, stir in the flour, 1 cup at a time, until combined.
2. Divide the dough in half. Form each piece into a disk and place between two large sheets of waxed paper. Roll out until each disk is about 1/4 inch thick, replacing the waxed paper if it rips or crinkles. If the dough is too soft, freeze or refrigerate it for a few minutes.
3. Using a round cookie cutter or the rim of a narrow juice glass, cut the dough into circles (or other shapes) about 1 1/2 inches in diameter. Transfer the shapes on the waxed paper to an ungreased baking sheet and place in the freezer for 5 to 10 minutes, or until the dough is firm.
4. With a metal spatula, transfer the cookies to another ungreased baking sheet. Bake at 375 degrees for 10 to 15 minutes, or until the cookies start to lightly brown around the edges. Set the sheet on a wire rack to cool for 5 minutes. Using the spatula, transfer the cookies to racks and cool completely.
5. To make the lemon filling, beat the butter and confectioners' sugar in a large bowl. Gradually add enough of the milk until the frosting is spreadable.
6. Spread the bottoms of half of the cooled cookies with approximately 1 tablespoon of the filling. Place a second cookie, bottom facing down, on top of the filling. Makes about 2 dozen cookies.
RECIPE INGREDIENTS:
COOKIES
1 1/2 cups unsalted butter, softened
1 cup lemon-flavored confectioners' sugar (or 1 cup confectioners' sugar plus 1/2 tsp. lemon extract)
2 tsp. vanilla extract
1/4 tsp. salt
3 cups all-purpose flour
FILLING
1/2 cup unsalted butter, softened
1 16-oz. box lemon-flavored confectioners' sugar (or 1 16-oz. box confectioners' sugar plus 1 tsp. lemon extract)
3 to 4 tbsp. milk
1. To make the cookies, combine butter and confectioners' sugar in a large bowl. Beat the butter and sugar at medium speed for about 2 minutes, or until the mixture is light and fluffy. Beat in the vanilla extract and salt. Using a wooden spoon, stir in the flour, 1 cup at a time, until combined.
2. Divide the dough in half. Form each piece into a disk and place between two large sheets of waxed paper. Roll out until each disk is about 1/4 inch thick, replacing the waxed paper if it rips or crinkles. If the dough is too soft, freeze or refrigerate it for a few minutes.
3. Using a round cookie cutter or the rim of a narrow juice glass, cut the dough into circles (or other shapes) about 1 1/2 inches in diameter. Transfer the shapes on the waxed paper to an ungreased baking sheet and place in the freezer for 5 to 10 minutes, or until the dough is firm.
4. With a metal spatula, transfer the cookies to another ungreased baking sheet. Bake at 375 degrees for 10 to 15 minutes, or until the cookies start to lightly brown around the edges. Set the sheet on a wire rack to cool for 5 minutes. Using the spatula, transfer the cookies to racks and cool completely.
5. To make the lemon filling, beat the butter and confectioners' sugar in a large bowl. Gradually add enough of the milk until the frosting is spreadable.
6. Spread the bottoms of half of the cooled cookies with approximately 1 tablespoon of the filling. Place a second cookie, bottom facing down, on top of the filling. Makes about 2 dozen cookies.
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