|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.