Ingredients
The following ingredients have 30 Servings
- 1 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1 tablespoon lemon oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 2 cups confectioner's sugar (sifted to remove lumps)
- 4 tablespoons butter (at room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon oil
- 1 tablespoon fresh lemon juice
- 1 bottle white Wilton Cookie Decorating Icing
- 1 bottle yellow Wilton Cookie Decorating Icing
- 2 tablespoons Betty Crocker Cupcake Gems small white sugar pearls
Instruction
- Cream butter with sugar in an electric mixer until smooth; add the salt, vanilla and lemon oil.
- Gradually add the flour to make a smooth dough.
- Remove the dough from the mixer and place on parchment paper (easier with grid markings on the paper) on top of a baking sheet, top with another sheet of parchment and roll to 3/8" thickness. Using the parchment eliminates the need to add extra flour to the dough board.
- Trim the dough and cut into pieces 1 inch wide by 2 inches long, but do not separate them. You'll do this in 2 batches.
- Preheat the oven to 375°F and chill the cut dough on the parchment lined pan for 30 minutes.
- At that point the oven is preheated and the dough is stiff enough to separate into bars and place on a baking sheet.
- Bake for 14-16 minutes or until just starting to brown around the edges.
- Slide the parchment sheet off the baking pan onto a wire rack and let them finish cooling there.
- Repeat with the other pan, which you should start chilling while the first pan bakes to save time.
- When all the cookies are cool, mix the frosting together until smooth, and frost the bottom sides of half the cookies.
- Place the two bottom sides together, one frosted, one not frosted, to form a sandwich.
- Place those butted against each other on a sheet pan and drizzle the prepped icings over them and sprinkle with a few sugar pearls.
- Allow icing to set up and harden for about an hour.
