Lemon Tea Biscuits

Recipe By:
Generous
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  • Total Time 30 min Ico-add
  • Yield 1 Batch
  • Level Easy

This recipe for pecan sandwich cookies with lemon filling and glaze make for a refreshing snack. They may turn into dunkers (milk, coffee, etc.) if left sitting too long; although that may be a desired effct.
 

Ingredients

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 tablespoon grated lemon peel
  • 1/4 teaspoon salt
  • 1 egg
  • 2 cups all purpose flour
  • 1/2 cup ground pecans
  • 1 cup lemon curd
  • For tart lemon glaze:
  • 1/4 cup powdered sugar
  • 1 teaspoon grated lemon peel
  • 2 teaspoons lemon juice
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Directions

  1. 1. Note: To prevent softening, fill these wafers no longer than an hour or two before serving. Lemon curd, found in the supermarket along with the jams and jellies, is a thick, rich spread usually made with butter, eggs, lemon juice and lemon peel.
  2. 2. Beat butter, sugar, lemon peel, salt and egg in large bowl with electric mixer on medium speed; stir in flour and pecans. Cover and refrigerate about one hour or until firm.
  3. 3. Preheat oven to 350 degrees F.
  4. 4. Roll half of dough at a time about 1/8 inch thick on lightly floured surface. Cut into two inch rounds. Place on ungreased cookie sheet.
  5. 5. Bake for seven to nine minutes or just until edges are starting to brown. Transfer from cookie sheet to wire rack and let cool completely.
  6. 6. Make the tart lemon glaze by mixing the three ingredients until they are smooth and spreadable.
  7. 7. Spread one rounded teaspoonful lemon curd between bottoms of pairs of cookies. Brush tops with Tart Lemon Glaze.