Lemon Sandwich Cookies

Modified from Land o' Lakes container

Cookie

¾ cup butter, softened

¾ cup powdered sugar

1 egg

½ tsp lemon extract

1 2/3 cups flour

¼ tsp ground cloves (optional)

¼ tsp salt

Filling

2 ½ cups powdered sugar

¼ cup butter, softened

2 tbsp lemon juice

½ tsp lemon extract

1-2 tbsp milk

Combine butter, sugar, egg and lemon extract in large owl; beat at medium speed until creamy. Reduce speedy to low; add flour, cloves (if desired) 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 350 F.  Cut logs into ¼ inch slices with sharp knife.  Place 1 inch apart unto ungreased cookie sheets.  Bake for 8-10 minutes or until edges begin to brown.  Transfer to wire rack to cool completely. [You can also sprinkle ½ the cookies with coarse sugar if you like…I don’t.]

Combine all filling ingredients in medium bowl; adding enough milk for desired spreading consistency.  Beat on low speed until well mixed.

Spread about 1 tsp of filling onto bottom of each cookie [if you sugar, use the unsugared ones for this and the sugared ones for the top].  Top with remaining cookies.

Makes 30 sandwich cookies.