Danish Lemon-Filled Spice Cookies
makes 3 dozen sandwich cookies
sifted powdered sugar
1Grease cookie sheets; set aside.
2Place flour, cinnamon, allspice, ginger, nutmeg and salt in medium bowl; stir to combine.
3Place egg yolk in large bowl; add butter, sugar, milk and vanilla.
4Beat butter mixture with electric mixer at medium speed until light and fluffy.
5Gradually add flour mixture. Beat at low speed until dough forms.
6Cover dough and refrigerate 30 minutes or until firm.
7Preheat oven to 350 degrees.
8Make filling by beating all ingredients in medium bowl with electric mixer at medium speed until smooth. Makes about 1 cup filling.
9Roll teaspoonfuls of dough into 1/2 inch balls; place 2 inches apart on prepared cookie sheets.
10Flatten each ball to 1/4 inch thickness with bottom of glass dipped in sugar. Prick top of each cookie using fork.
11Bake 10 to 13 minutes or until golden brown. Remove to wire rack and cool completely.
12Spread filling on flat side of half the cookies. Top with remaining cookies, pressing flat sides together. Let stand at room temperature until set.
13Store tightly covered at room temperature or freeze up to 3 months.