- 1 cup butter, softened
- 1/2 cup sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- LEMON FILLING:
- 1/2 cup butter, softened
- 2 cups confectioners' sugar
- 2 tablespoons lemon juice
- DIPPING CHOCOLATE:
- 4 (1 ounce) squares semisweet chocolate
- 2 tablespoons butter
- 1/2 cup finely chopped nuts
- In a large mixing bowl, cream butter and sugar. Beat in egg yolk and vanilla. Gradually add flour.
- Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. With a glass dipped in sugar, flatten into 2-in. circles. Bake at 350 degrees F for 10-12 minutes or until firm. Remove to wire racks to cool.
- Combine filling ingredients. Spread on the bottom of half of the cookies; top with remaining cookies. Melt chocolate and butter; stir until smooth. Dip each cookie halfway in chocolate, then in nuts. Place on waxed paper to set.