YIELDS
No servings information available
INGREDIENTS
Dough: 1 c butter & sugar 1 egg yolk 1 teaspoon vanilla 2 c flour Filling: ¼ c & 2 Tablespoons butter 1⅔ c powdered sugar 1 Tablespoon & 1 teaspoon lemon juice Dip: 3 oz. semisweet chocolate 1½ tablespoons butter colored nonpareils
NUTRITIONAL INFORMATION
No nutrition information available
INSTRUCTIONS
Cream butter well & gradually add sugar. Add yolk & vanilla & blend in flour. Chill dough at least one hour. When chilled, roll into 72 walnut sized balls. Place on greased cookie sheet & flatten with bottom of glass dipped in sugar.( or roll chilled dough & cut into 1½inch circles with a cookie cutter.) Press to about ⅛"thickness. Bake at 325 degrees for 8 - 10 minutes. Remove from sheets & cool on rack. Cream butter & powdered sugar,then mix in lemon juice- beat to an easily spreadable consistency. Frost half of the cookies with lemon filling. Press another cookie on top to form a sandwich. Prepare chocolate dip by melting the chocolate with butter & stir well. Holding each "sandwich" firmly, dip part of one half into the chocolate and then into nonpareils. Place on racks to let chocolate harden. Makes about 36 sandwiches...freezes well indefinitely.
