Recipe by Courtly
from taste of home, these lovely cookies are rich and buttery and have a lovely lemon filling
Top Review by eBeth
I did a few things different, but not enough to change my rating of wonderful. I used some flavored frosting I had on hand. The dough mixed up nicely and was very easy to work with. I only put the dough in the fridge for a few hours. One roll I squared off per directions and used raspberry frosting, the other I left round and used orange frosting. They were delightful little sandwich cookies to serve at my tea! (I didn't use any nuts)
- 177.44 ml butter, softened (no substitutes)
- 118.29 ml sugar
- 1 egg yolk
- 2.46 ml vanilla extract
- 473.18 ml all-purpose flour
- 59.14 ml finely chopped walnuts
- 44.37 ml butter, softened
- 22.18 ml lemon juice
- 3.69 ml grated orange peel
- 354.88 ml confectioners' sugar
- 0.13 ml yellow food coloring, optional
Directions See How It's Made
- In a mixing bowl, cream butter and sugar.
- Beat in egg yolk and vanilla.
- Gradually add flour.
- Shape into two 14 inch rolls; reshape each roll into a 14 inch x 1 1/8 inch x 1 1/8 inch block.
- Wrap each in plastic wrap.
- Refrigerate overnight.
- Unwrap and cut into 1/4 inch slices.
- Place 2 inches apart on ungreased baking sheets.
- Sprinkle half of the cookies with nuts, gently pressing into dough.
- Bake at 400 for 8-10 minutes or until golden brown around the edges.
- Remove to wire racks to cool.
- In a small mixing bowl, cream butter, lemon juice and orange peel.
- Gradually add confectioners' sugar.
- Tint yellow if desired.
- Spread about 1 t.
- on bottom of the plain cookies; place nut topped cookies over filling.