Recipe by glitter
These cookies are light, lemony, and just melt in your mouth and you can't eat just one! My sister-in-law found them in the paper and they were wonderful I have to share!
Top Review by tyk
These were really buttery. I thought they were really tangy, which I love. I halved the recipe and used one stick of butter to make the dough and the filling. I melted the butter for the dough, which may have made it extra greasy. I also used powdered sugar for the filling as well, so it was not too sweet for us at all. I used lemon juice for the dough and increased the juice by a tablespoon. It only took me 8 minutes and I think my oven's temp is pretty accurate. One drop of food coloring really helped the filling. I microwaved the filling to get it to mix together and it ended up being lumpy, which was okay for sandwich cookies, but I'll be more careful next time. I got 16 sandwiches out of a half batch. I want to try use a little less butter and also try them as thumbprints instead, as that would take a lot less work. update: these were so good i had to make them again the next day! the filling turned out fine without butter and i tried it out with a sugar cookie recipe sandwich instead since the shortbread is a little crumbly. stick with the shortbread as in the original recipe, it is much better.
- 1 cup butter or 1 cup margarine
- 1⁄2 cup powdered sugar
- 1 teaspoon lemon extract
- 2 cups all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄4 cup sugar
- 2 1⁄4 teaspoons cornstarch
- 1⁄4 cup water
- 1 tablespoon butter or 1 tablespoon margarine
- 1 teaspoon grated lemon, rind of
- 4 1⁄2 teaspoons lemon juice
- yellow food coloring (optional)
- powdered sugar, for dusting when done
Directions See How It's Made
- Preheat your oven to 400*.
- In a medium bowl, mix the butter/margarine, 1/2 cup powdered sugar and the lemon extract.
- Stir in the flour and salt.
- If the dough is too soft, refrigerate a few hours until it's firm enough to shape.
- Shape dough into 1" balls.
- Place about 1" apart on ungreased cookie sheet.
- Flatten slightly with the bottom of a glass dipped in granulated sugar.
- Bake 8-10 minute or until the edges are light brown.
- Immediately remove from the cookie sheet to cool.
- Put the cookies together in pairs with the filling and then dust with the powdered sugar.
- For the Filling: Mix the sugar and cornstarch in a 1 quart saucepan.
- Stir in the remaining ingredients.
- Cooking over medium heat, keep stirring constantly until the mixture thickens and comes to a boil.
- Boil 1 minute, stirring all the while, then cool.