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Tea-Time Lemon Sandwich Cookies




Source of Recipe


Internet


List of Ingredients




COOKIES
1 cup butter, softened
3/4 cup vanilla ice cream, softened
1 1/2 teaspoons grated lemon peel
2 cups All Purpose Flour
1/4 cup sugar

FILLING
3/4 cup powdered sugar
1/4 cup butter, softened
1 teaspoon grated lemon peel
1 to 3 teaspoons fresh lemon juice



Recipe



1 to 2 drops yellow food color, if desired
In large bowl, combine 1 cup butter, ice cream and 1 1/2 teaspoons lemon peel; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour until well mixed. Cover with plastic wrap; refrigerate 1 hour for easier handling.

Heat oven to 375°F. On lightly floured surface, roll dough to l/8-inch thickness. Cut with 1 1/2-inch round cookie cutter. Coat both sides of cut-out cookies with sugar; place 1 inch apart on ungreased cookie sheets. With fork, prick each cookie 2 to 4 times.

Bake at 375°F. for 7 to 8 minutes or until slightly puffed but not brown. Cool 1 minute; remove from cookie sheets.

Cool completely.

In small bowl, combine powdered sugar, 1/4 cup butter, 1 teaspoon lemon peel and enough lemon juice for desired spreading consistency; beat at medium speed until smooth. Stir in food color until well blended. Spread scant 1/2 teaspoon filling between 2 cooled cookies.

4 dozen cookies