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Angel Whispers

Angel Whispers

  • Prep

    10 m
  • Cook

    8 m
  • Ready In

    30 m
Julie

Julie

These are lemony little sandwich cookies that just melt in your mouth. Have a few with a tall glass of iced tea.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 147 kcal
  • 7%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. In a medium bowl, cream together butter and confectioners' sugar until light. Stir in the lemon peel, flour and salt. Cover bowl, and chill for about 1 hour.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Flatten teaspoons of dough onto cookie sheets, and bake for 5 to 8 minutes, until light brown. Remove from baking sheets to cool on racks.
  4. To make the filling, combine the beaten egg, sugar, lemon zest, lemon juice and butter in the top of a double boiler. Stir until thick. Sandwich cookies with 1 teaspoon of filling.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

GAUCHO1991
48

GAUCHO1991

12/24/2005

After reading reviews that the cookie part was too dry, I added a little lemon juice and a heaping tablespoon of plain yogurt to the dough. I also just frosted the cookies with the filling, rather than making sandwiches, and dusted the tops with powdered surgar. The result was a delicious, tender cookie, like a bite-sized lemon bar. Yum!

MYTYMOUSE
37

MYTYMOUSE

4/21/2003

Lemon flavored treats are one of my favorites and these really hit the spot!! The filling was easy to make, it just took it a while to thicken up..Have patience, it's worth the wait!!! Thanks for a wonderful treat!!!

What a Dish!
34

What a Dish!

1/1/2007

These are so good, light and lemony. Like the previous reviewer, I rolled my dough into logs and then sliced and baked. I didn't have a fresh lemon for zest, so I used some pure lemon extract in the dough. The lemon curd filling did take a long time to thicken, (15-20 mins. of stirring) but I expected that. My dough wasn't dry at all; I only put 3/4 of the flour in at first, and then added more, little by little, until the dough was a nice consistency.

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