|Butter||1⁄4 Pound, softened (110 g)|
|Granulated sugar||1⁄3 Cup (5.33 tbs) (85 ml)|
|Vanilla extract||3 Drop (Few drops)|
|Grated lemon rind||1⁄2 (from 1/2 lemon)|
|Self rising flour||310 Milliliter, sifted (1 1/4 cups)|
|For buttercream filling|
|Icing sugar||60 Milliliter, sifted (1/4 cup)|
|Grated orange rind||1⁄2 (from 1/2 orange)|
|Orange food coloring||3 Drop (Few drops)|
Cream butter until light and fluffy.
Add granulated sugar and beat until dissolved.
Beat in egg yolk, vanilla extract and lemon rind.
Fold in sifted flour gradually to form stiff dough.
Divide dough into 20 walnut-sized balls.
Place cookie balls on greased baking sheet, flattening slightly, and spacing to allow for some spreading.
Bake at 375°F (190°C) for 15 minutes.
Cool on a wire rack before sandwiching cookies together with butter cream.
To make filling, cream butter, add icing sugar and beat until smooth.
Add grated rind and food coloring.
Spread cream on flat side of 10 cookies and sandwich together with remaining cookies.
Serving size: Complete recipe
Calories 2388 Calories from Fat 845
% Daily Value*
Total Fat 96 g147.8%
Saturated Fat 59.7 g298.5%
Trans Fat 0 g
Cholesterol 428.9 mg143%
Sodium 4121.3 mg171.7%
Total Carbohydrates 355 g118.5%
Dietary Fiber 11.6 g46.3%
Sugars 125.6 g
Protein 34 g68.6%
Vitamin A 61.9% Vitamin C 28%
Calcium 68.2% Iron 64.6%
*Based on a 2000 Calorie diet