I make these cookies every Valentines because my children beg me for them. This is the oldest recipe I have from my teenage years. shortbread cookies with raspberry filling and lemon icing. YUM!
Short Crust Pastry:
1 lb butter
1 cup sugar
4 egg yolks
2 tsp grated lemon rind
2 tsp vanilla
1/2 tsp salt
5 1/3 cup flour
1 cup confectioners sugar
1/4 cup lemon juice
Cream butter and sugar until mixture is light and fluffy. Add yolks one at a time, beating well after each addition. Add lemon rind, vanilla and salt.
Blend in 4 cups of the flour, 1 cup at a time. Transfer to lightly floured board and knead in the remaining flour. Wrap the dough in wax paper and chill for one hour.
Preheat oven to 375. Roll the chilled dough 1/4" thick and cut with a cookie cutter. Bake until slightly browned, about 12 minutes.
Spread the bottom sides of half of the cookies with raspberry preserves and cover with the remaining cookies.
Mix confectioners sugar and lemon juice together until smooth and ice the cookies. Top each with pecan halves.
Enjoy!!
