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12 tablespoons butter, softened
2-1/2 cups powdered sugar
7/8 cup egg whites (from about 6 eggs)
2 tablespoons vanilla extract
2 tablespoons lemon extract
1-1/2 cups flour

Cookie Filling:
1/2 cup heavy cream
8 ounces semisweet chocolate, chopped
1 orange, zested

Cream the butter with a paddle attachment then mix in the sugar. Add the egg whites gradually and then mix in the vanilla and lemon extracts. Add the flour and mix until just incorporated.

With a small (1/4") plain tip, pipe 1" sections of batter onto a parchment-lined sheet pan, spacing them 2" apart as they spread. Bake in a preheated 350°F oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.

In a small saucepan over medium flame, scald cream. Pour hot cream over chocolate in a bowl. Whisk to melt chocolate, add zest and blend well. Set aside to cool (the mixture will thicken as it cools).

Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top. Repeat with the remainder of the cookies.

Posted by Susan Greene

Nutritional Info Per Serving: N/A