I just made these for our family's 4th of July party, and they were a hit! My grandmother has already made note of it, and my Mom is hoping my grandmother will make them soon. LOL! I made them a bit bigger than what was suggested in the recipe, so I got about 18 "sandwiches" out of it, with a lot of the filling left over. Next time, I suggest using unsalted butter (it didn't mention salted or unsalted in the recipe). I used salted butter and it was definitely noticeable. I also added about 1/4 tsp. of peppermint extract into the cookie dough. It gave it a mellow lemon-mint flavor which was a nice "cool" change to the hot weather. Wonderful recipe, will definitely use it again!

These are divine. I shaped them into bite size pieces and flattened them out prior to baking. This was my first attempted at a sandwich cookie so wasn't sure on how much filling to use per cookie (thought it might ooze out or something) so I didn't use very much. Next time I will cram as much of the filling in as humanly possible because it was soooo good. I also didn't worry about the icing powder on the top, they still looked lovely. I will be making these again......very soon.

Nice and lemony and light! I liked how easy this one was and how quickly the cookies baked up but that early feeling was really decieving. It was pretty time consuming after all was said and done but they are very cute and dainty. One thing I would recommend is to make the cookies pretty small and be sure to flatten them enough. Otherwise they'll end up like thick biscuits with lemon filling.

These are very tasty. The dough is like a shortbread recipe and quick to make. I followed the previous reviewers' advice and pressed the dough down after rolling into equal-sized balls. My only problem was that the filling did not thicken. I put it in the fridge even; but still only had a runny fluid. Because of this, I don't think my final product was how it should have been. I will make these again, but try to make the filling thicker. I also think they would be delicious with a raspberry filling!

These cookies are basically a lemon flavored shortbread with lemon meringue pie filling sandwiched in between. I don't know that the recipe submitter intended for them to be "sandwiches": they're snowdrops. So if you want them round little balls, don't flatten them. That way they roll really nicely in powdered sugar, kind of like wedding cookies. If you do flatten them, though, I'd suggest just dusting them with sifted powdered sugar--prettier that way and less of a mess.

They were absolutely delicious.... perfection! Only thing I would say is to pat down the batter when you put it on the cookie sheet b/c the way you put them in the oven is the way they turn out and if the cookies are too big, it is hard to make a sandwich out of them. My second batch turned out a lot better than my first!

Wow! These cookies are awesome. Keeping them small is a good idea, they're great to just pop in your mouth! I'd really recommend using the lemon extract, though. I tried just lemon juice & they weren't lemony enough, but they were still fantastic, will definitely make again!

These are good. Next time, more lemon. But dang these were good.

These were really delicious. I brought them to work to share and everyone loved them. The next time I make them though, I think I'll roll them into 3/4" or 1/2" balls to make a smaller cookie that you just pop in your mouth. They were a little messy to take several bites of because of the confectioners sugar. Another note to those trying the recipe.. mine didn't spread at all in the oven (which is alright) Just to keep in mind .. the shape & size they are going in the oven will be the same coming out. Thanks for sharing!

These had a wonderful flavor, but they didn't turn out like I had imagined. I didn't notice the review about pressing down the little dough balls so I just left them round and baked them (thinking they would spread out) but they didn't. What I had were a bunch of little cookie balls. There was no way I could make a sandwich out of them since they were so puffy, so I got a little creative...I put the filling in a pastry decorating bag and piped little designs on the top of my cookie balls. They looked so cute, like little white truffles. I will definetly make these again, and maybe change the food coloring color and decorate these with the filling on top since they looked and tasted so perfect. I bet you could also keep them puffy and drizzle some melted white chocolate over them also. For the actual recipe my only minor changes were to use 1/2 tsp vanilla and 1/2 tsp almond extract instead of the 1 tsp of lemon (didn't have any on hand) and I also put about 1/2 tsp of lemon zest in the cookie dough (not just the "filling" - topping). They were soooo tasty! I'm only giving 4 stars because the recipe did not mention shaping and flattening the dough balls.

Fantastic!!! These were absolutely delicious, fancy looking cookies, but easy to make. Wonderful with a cup of tea! After you mix the dough, you need to roll it into little 1 inch balls, and then press them down. It wasn't mentioned in recipe. Great for a special occasion!

I made this recipe for a group of my co-workers and they loved it. A nice change from the standard cookies I usually make.

These took a while. But well worth the wait. Great!