Cookies1 cup soft butter
1/2 cup confectioners' sugar
1 tablespoon lemon powder
1/8 teaspoon lemon oil
1/2 teaspoon salt
1 teaspoon vanilla extract
1 large egg yolk
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup Hi-maize® Natural Fiber, or 1/2 cup cornstarch
Filling & Glaze
1/4 cup melted butter
1 tablespoon lemon powder
1 1/2 to 2 cups confectioners' sugar
food coloring (optional)
Beat the butter, sugar, lemon powder, lemon oil, salt, and vanilla until blended. Mix in the egg yolk, flour, and Hi-maize or cornstarch until well blended. Press 1/2 teaspoonful of dough into each lightly greased mold. Place molds on a baking sheet, and bake in a preheated 375°F oven for 10 to 12 minutes. Cool and remove cookies from molds.
Let cool completely before filling and glazing.
Beat the filling/glaze ingredients together, adjusting the consistency as needed with milk or confectioners' sugar. Add a few drops of yellow food coloring, if desired. To fill, spread a small amount of glaze on the flat side of each cookie and press together with another cookie. Let set completely before dipping each "lemon" into the remaining glaze to coat it completely. Place on parchment paper to allow glaze to set. Garnish with mint leaves, if desired. Yield: 2 dozen filled cookies. http://www.kingarthurflour.com/recipes/tangy-lemon-sandwich-cookies-recipe
Let cool completely before filling and glazing.
Beat the filling/glaze ingredients together, adjusting the consistency as needed with milk or confectioners' sugar. Add a few drops of yellow food coloring, if desired. To fill, spread a small amount of glaze on the flat side of each cookie and press together with another cookie. Let set completely before dipping each "lemon" into the remaining glaze to coat it completely. Place on parchment paper to allow glaze to set. Garnish with mint leaves, if desired. Yield: 2 dozen filled cookies. http://www.kingarthurflour.com/recipes/tangy-lemon-sandwich-cookies-recipe
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