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1
Dough: Combine flour, salt and baking powder in bowl.
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2
Beat butter and sugar in large bowl until creamy.
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3
Beat in egg, lemon extract and vanilla until fluffy.
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4
Stir in flour mixture and pecans.
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5
Divide dough in half; shape into disks.
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6
Wrap in plastic wrap.
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7
Refrigerate 1 hour.
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8
Heat oven to 350 degrees.
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9
On lightly floured surface with floured rolling pin, roll half of dough 1/8 inch thick.
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10
With floured 3-inch fluted round cookie cutter, cut out dough.
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11
Place, 1 inch apart, on ungreased baking sheets.
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12
With floured 1 1/2-inch round cookie cutter, cut out centers from half the cookies.
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13
Reroll centers and trimmings.
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14
Repeat with other half of dough.
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15
Bake in 350 degree oven 12 to 15 minutes, until lightly browned.
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16
Cool on racks.
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17
Store at room temperature or freeze.
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18
Curd:
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19
Micro wave method: using the ingredients called for here and cook as directed in Recipe #61278.
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20
or.
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21
Combine sugar, cornstarch, lemon juice, rind and butter in saucepan.
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22
Place pan in skillet half filled with simmering water over medium-low heat.
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23
Whisk in yolks; cook, stirring constantly, until thickened enough to coat spoon, 5 minutes (temperature should read 160 degrees); do not boil.
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24
Pour into small bowl; cover surface directly with plastic wrap.
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25
Refrigerate to chill, 2 hours.
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26
Sprinkle confectioners' sugar on cookies with cut-out centers.
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27
Spread 1 tablespoon curd over each cookie without cut-out center; top with sugared cookie, pressing lightly to form sandwich.
