Ingredients
1 cup butter, softened3/4 cup sugar1 large egg1 teaspoon lemon extract1 teaspoon vanilla extract2-1/2 cups all-purpose flour1/2 teaspoon baking soda1/2 teaspoon salt1 cup ground pecans, toastedFILLING:1-1/2 cups sugar2 tablespoons cornstarch1/8 teaspoon salt1/2 cup lemon juice4 large egg yolks, lightly beaten6 tablespoons butter, cubed2 teaspoons grated lemon zestConfectioners’ sugar
Preparation
Cream butter and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in pecans. Divide dough in half; shape into logs. Wrap each in plastic. Refrigerate until firm, 1-2 hours.
Preheat oven to 350°. On a floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 3-in. fluted round cookie cutter. With a floured 1/2-in. round cookie cutter, cut out centers of half the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets. Bake until lightly browned, 10-12 minutes. Remove to wire racks to cool.
For filling, combine sugar, cornstarch and salt in a small saucepan. Stir in lemon juice until smooth. Over medium heat, cook and stir until slightly thickened and bubbly, about 2 minutes. Stir a small amount of hot mixture into egg yolks. Return all to pan. Bring to a gentle boil, stirring constantly until mixture reaches 160° and coats the back of a metal spoon, about 2 minutes longer. Remove from heat; stir in butter and lemon peel. Pour into a bowl; cover surface with plastic wrap. Chill 2-3 hours (mixture will be thick).
Spread 1 tablespoon filling on bottoms of solid cookies; top with window cookies, pressing down lightly. Sprinkle with confectioners’ sugar. Refrigerate.
