A Little Sunshine

We had a fun family potluck at church today. Y'know the kind where everyone brings seriously good homemade dishes and your plate is about to disintegrate under the weight because you wanted to try just a little of everything? It was almost as good as a Southern potluck, but since there was nothing that had been caught, killed and deep fried, it was missing that little taste of Dixie. Maybe next time I'll convince them to do the pig roast out back. Heh.

Anywhoo, I had to bring a dessert item, so I took a chance and tried a new recipe from the same cookbook that gave me this princess (what else?!) birthday confection. In the middle of a random snowfall, it felt great to make "Sunshine Sandwiches" - and apparently, it felt even better to eat them. I let the royal family taste test them after the first batch was out of the oven, and rather than just eat one, they kept shoveling them in until I had to make a second batch for the potluck! So here's the recipe - it took a little longer than your standard cookies, but the lemon scent that permeated the kitchen for hours afterward was heavenly, and if I do say so myself, they were pretty dang yummy. Enjoy!

Sunshine Sandwiches - makes 2 1/2 dozen (FYI - only if you make them really small)

1/3 cup coarse or granulated sugar
3/4 cup + 2 tablespoons butter, softened & divided
1 egg
2 tablespoons grated lemon peel (love this scent!)
1 pkg. (18 12/ oz.) lemon cake mix w/pudding in the mix (only found Pillsbury - any others?)
1/4 cup yellow cornmeal (sounds weird, but it works)
2 cups sifted powdered sugar
2 to 3 tablespoons lemon juice
Yellow food coloring

1. Preheat oven to 375 degrees. Place coarse sugar in shallow bowl.
2. Beat 3/4 c butter in large bowl w/electric mixer at medium speed until fluffy. Add egg and lemon peel; beat 30 seconds. Add cake mix, 1/3 at a time, beating at low speed after each addition until combined. Stir in cornmeal - dough will be stiff. (Seriously stiff.)
3. Shape dough into 1-inch balls; roll in sugar to coat. Place 2 inches apart on ungreased cookie sheets.
4. Bake 8 to 9 minutes or until bottoms begin to brown. Let cookies stand on cookie sheets 1 minute; transfer to wire racks to cool completely.
5. Meanwhile, beat powdered sugar and remaining 2 tablespoons butter in small bowl w/electric mixer at low speed until blended. Gradually add enough lemon juice to reach spreading consistency. Stir in food coloring to reach desired shade of yellow.
6. Spread 1 slightly rounded teaspoon frosting on bottom of one cookie. Top w/second cookie, bottom side down. Repeat w/remaining cookies and frosting. Store covered at room temperature for up to 24 hours or freeze.