danish lemon-filled spice cookies

How To Make danish lemon-filled spice cookies

• 1

  Grease cookie sheets; set aside.
• 2

  Place flour, cinnamon, allspice, ginger, nutmeg and salt in medium bowl; stir to combine.
• 3

  Place egg yolk in large bowl; add butter, sugar, milk and vanilla.
• 4

  Beat butter mixture with electric mixer at medium speed until light and fluffy.
• 5

  Gradually add flour mixture. Beat at low speed until dough forms.
• 6

  Cover dough and refrigerate 30 minutes or until firm.
• 7

  Preheat oven to 350 degrees.
• 8

  Make filling by beating all ingredients in medium bowl with electric mixer at medium speed until smooth. Makes about 1 cup filling.
• 9

  Roll teaspoonfuls of dough into 1/2 inch balls; place 2 inches apart on prepared cookie sheets.
• 10

  Flatten each ball to 1/4 inch thickness with bottom of glass dipped in sugar. Prick top of each cookie using fork.
• 11

  Bake 10 to 13 minutes or until golden brown. Remove to wire rack and cool completely.
• 12

  Spread filling on flat side of half the cookies. Top with remaining cookies, pressing flat sides together. Let stand at room temperature until set.
• 13

  Store tightly covered at room temperature or freeze up to 3 months.
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