Lemon Cream Wafers

These pretty, dainty “tea” cookies simply melt in your mouth. They are a cross between butter pie crust and shortbread with a tangy filling. They are a nice addition to a cookie plate. Versions of these cookies are in many older cookbooks.  This recipe is much better than some similar cookies I purchased recently for $2.50 for only 18.  These only cost 97¢ for 2 dozen.
Lemon Cream Wafers
1 Cup Flour, All-purpose -- 4 1/2 ounces
1 Tablespoon Sugar
½ Cup Butter -- cold
1 Tablespoon Lemon Juice plus 1 tablespoon ice water
1 Tablespoon Water if needed
Sunshine Filling
1 Cup Powdered Sugar -- sifted 3 1/2 ounces
1 Tablespoon Butter -- softened
½ Teaspoon Lemon Zest -- finely shredded or 1/2 teaspoon pure lemon extract
2 Drops Yellow Food Coloring
2 -3 Teaspoons Milk
  • In medium mixing bowl, stir together flour and measured sugar. Cut butter into flour until mixture resembles coarse crumbs.
  • Combine lemon juice and 1 tbsp. of water. Sprinkle HALF of the lemon juice mixture over part of the flour mixture; then gently toss with a fork, Push moistened portion to side of the bowl. Repeat with remaining juice mixture. If necessary, sprinkle with the remaining 1 tbsp of water to moisten all of the flour mixture. Form dough into a ball.
  • On lightly floured surface, roll dough to SLIGHTLY LESS than 1/8 inch thickness. Using 1 1/2" round cookie cutter, cut dough into rounds. Place 1" apart on an ungreased or parchment lined cookie sheet. Lightly sprinkle with additional sugar.
  • Using the tines of a fork, prick 2-3 parallel rows of holes in each round. Bake at 375° for 8-10 minutes until done. Let set on sheet a minute or two, then remove from cookie sheet and cool on a wire rack.
  • Meanwhile make filling, use 1/2 teaspoon of filling on each of half of the cookies; top with the remaining cookies.
  • About 2 dozen sandwich cookies.

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