Lemon Cookie Sandwiches

½ cup sugar

½ cup margarine or butter, softened

2 eggs, separated

1 tablespoon water

1 teaspoon vanilla

1½ cups all-purpose flour

½ teaspoon salt

¼ teaspoon baking soda

2/3 cup finely chopped nuts

Lemon Filling (below)

Mix sugar, margarine, egg yolks, water and vanilla. Stir in flour, salt and baking soda. Divide dough into halves. Shape each half into roll, 7x½ inches. Wrap and refrigerate at least 4 hours.

Heat oven to 400°. Cut rolls into 1/8-inch slices. Place 1 inch apart on ungreased cookie sheet. Beat egg whites slightly; stir in nuts. Spoon ½ teaspoon nut mixture onto half of the slices, leaving remaining slices plain. Bake until edges begin to brown, about 6 minutes. Immediately remove from cookie sheet; cool. Put cookies together in pairs with Lemon Filling, placing nut-topped cookies on top. About 4 dozen cookies.

LEMON FILLING

Beat 1 cup powdered sugar, 2 teaspoons margarine or butter, softened, 1 teaspoon grated lemon peel and 1½tablespoons lemon juice until smooth.

 

It is a quote. Betty Crocker’s Christmas Cookbook 1982