Danish Lemon-Filled Spice Cookies
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makes 3 dozen sandwich cookies
sifted powdered sugar
Grease cookie sheets; set aside.
Place flour, cinnamon, allspice, ginger, nutmeg and salt in medium bowl; stir to combine.
Place egg yolk in large bowl; add butter, sugar, milk and vanilla.
Beat butter mixture with electric mixer at medium speed until light and fluffy.
Gradually add flour mixture. Beat at low speed until dough forms.
Cover dough and refrigerate 30 minutes or until firm.
Preheat oven to 350 degrees.
Make filling by beating all ingredients in medium bowl with electric mixer at medium speed until smooth. Makes about 1 cup filling.
Roll teaspoonfuls of dough into 1/2 inch balls; place 2 inches apart on prepared cookie sheets.
Flatten each ball to 1/4 inch thickness with bottom of glass dipped in sugar. Prick top of each cookie using fork.
Bake 10 to 13 minutes or until golden brown. Remove to wire rack and cool completely.
Spread filling on flat side of half the cookies. Top with remaining cookies, pressing flat sides together. Let stand at room temperature until set.
Store tightly covered at room temperature or freeze up to 3 months.