Preparation time 45 minutes |Baking time: 8 minutes per pan | 30 sandwich cookies
Cookie:
- 3/4 cup LAND 0 LAKES Butter, softened
- 3/4 cup powdered sugar
- 1 egg
- 1/2 teaspoon lemon extract
- 1 2/3 cups all-purpose flour
- 1/8 teaspoon salt
- Coarse grain sugar
Filling:
- 2 1/2 cups powdered sugar
- 1/4 cup LAND 0 LAKES Butter, softened
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon extract
- 1 to 2 tablespoons LAND 0 LAKES Fat Free Half & Half or milk
Combine 3/4 cup butter and -3/4 cup powdered sugar in large bowl; beat at medium speed until creamy. Add egg and 1/2 teaspoon lemon extract, continue beating until combined. Reduce speed to low; add flour, and salt.
Divide dough in half; shape each half into 8-inch log. Wrap each in plastic food wrap. Refrigerate until firm (at least 2 hours).
Heat oven to 3500F. Cut logs into 1/4-inch slices with sharp knife. Place I inch apart onto ungreased cookie sheets. Sprinkle half of cookies with coarse sugar. Bake for 8 to 10 minutes or until edges begin to brown. Transfer to wire rack.
Cool completely.
Combine all filling ingredients in medium bowl, adding enough half & half for desired spreading consistency. Beat on low speed until well mixed.
Spread about I teaspoon filling onto bottom of each cookie without sugar. Top with remaining cookies, sugar-side up.