Lemon Sandwich Cookies
Modified from Land o' Lakes container
Cookie
¾ cup butter, softened
¾ cup powdered sugar
1 egg
½ tsp lemon extract
1 2/3 cups flour
¼ tsp ground cloves (optional)
¼ tsp salt
Filling
2 ½ cups powdered sugar
¼ cup butter, softened
2 tbsp lemon juice
½ tsp lemon extract
1-2 tbsp milk
Combine butter, sugar, egg and lemon extract in large owl; beat at medium speed until creamy. Reduce speedy to low; add flour, cloves (if desired) and salt.
Divide dough in half, shape each half into 8-inch log. Wrap each in plastic food wrap. Refrigerate until firm (at least 2 hours).
Heat oven to 350 F. Cut logs into ¼ inch slices with sharp knife. Place 1 inch apart unto ungreased cookie sheets. Bake for 8-10 minutes or until edges begin to brown. Transfer to wire rack to cool completely. [You can also sprinkle ½ the cookies with coarse sugar if you like…I don’t.]
Combine all filling ingredients in medium bowl; adding enough milk for desired spreading consistency. Beat on low speed until well mixed.
Spread about 1 tsp of filling onto bottom of each cookie [if you sugar, use the unsugared ones for this and the sugared ones for the top]. Top with remaining cookies.
Makes 30 sandwich cookies.