Viennese Sand Cookies

• 1 1/2 cups butter, unsalted room temperature, plus 1 tablespoon butter (divided)
• 1 cup granulated sugar replacement
• 1 x egg yolks
• 1 teaspoon vanilla extract
• 2 cups flour, all-purpose
• 1 x granulated sugar replacement Additional
• 2 cups powdered sugar
• 4 tablespoons lemon juice fresh
• 1 x food coloring Red or green, if desired
• 2 ounces chocolate (semi-sweet)
• 1 x nuts Finely chopped

1. In large mixer bowl, cream together 1 cup of the butter, the 1 cup granulated sugar, egg yolk, vanilla and flour.
2. Cover dough and chill at least 2 hours.
3. Preheat oven to 325F (160C).
4. Make 72 balls of dough the size of small walnuts.
5. Place two inches apart on ungreased cookie sheets.
6. Dip bottom of small glass into sugar and use to flatten each ball to 18 inch thickness.
7. Bake in preheated oven 10 to 12 minutes, or until cookies are lightly colored with slightly browned edges.
8. Place on cooling rack.
9. Prepare filling: Combine powdered sugar, another 1/2 cup butter and lemon juice.
10. Filling may be colored red or green with a couple drops of food coloring, if desired.
11. Place filling on one cookie and cover with another, repeating until you have 36 filled sandwiches.
12. In double boiler, heat chocolate and remaining 1 tablespoon butter until just melted.
13. Dip an edge of each cookie into chocolate, then in nuts.

butter, sugar replacement, egg yolks, vanilla, flour, sugar, powdered sugar, lemon juice fresh, red, chocolate, nuts

Taken from recipeland.com/recipe/v/viennese-sand-cookies-48134 (may not work)