2 cups flour
1 1/4 tsp baking powder
1 stick unsalted butter, softened
1/4 cup Crisco
3/4 cup sugar
1 egg
1 TB lemon juice
zest of one lemon
1/2 tsp vanilla
Beat butter and shortening until well blended.
Add sugar and beat until light and fluffy.
Add egg, milk, lemon juice, lemon zest, and vanilla.
Sift together flour and baking powder.
Add to butter mixture.
Divide in half.
Wrap each half in plastic and flatten.
Chill.
Take out one round of dough
and roll out on a lightly floured surface to about 1/4 inch thick.
Cut out small rounds
and place on parchment-lined baking pan.
Bake at 375° about 9 minutes, until lightly browned.
Cool completely on rack.
Spread Lemon Filling
on one cookie and top with another.
Dough will be very soft.
Divide in half.
Lemon Filling
3 TB unsalted butter, softened
2 cups powdered sugar
zest of one lemon
2 TB lemon juice
2 TB heavy cream
Whisk all together.
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