These sandwich cookies taste rich and buttery and have a lovely lemon filling. The recipe has been in our family since the 1950s, when my mother got it from a French friend in her club. —Phyllis Dietz, Westland, Michigan
Ingredients
- 3/4 cup butter, softened
- 1/2 cup sugar
- 1 large egg yolk, room temperature
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 cup finely chopped walnuts
- filling:
- 3 tablespoons butter, softened
- 4-1/2 teaspoons lemon juice
- 3/4 teaspoon grated orange zest
- 1-1/2 cups confectioners' sugar
- 2 drops yellow food coloring, optional
Directions
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg yolk and vanilla. Gradually add flour and mix well.
- Divide dough in half and shape each half into a 14-in. roll; reshape each roll into a 14x1-1/8x1-1/8-in. block. Wrap and refrigerate overnight.
- Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Sprinkle half 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 completely.
- In a small bowl, cream the butter, lemon juice and orange zest until fluffy. Gradually add confectioners' sugar until smooth. Tint yellow if desired. Spread about 1 teaspoon filling on bottoms of the plain cookies; place nut-topped cookies over filling.
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