1 cup margarine, softened
6 teaspoons lemon juice
3 1/2 cups sweetened condensed milk
1 large egg, lightly beaten
filling: white sugar, buttery biscuit-size
On shortening press a cut out of the margarine in the bottom of a double boiler. Return roll of cookies to skillet, brush and sift with lemon juice. On top, place cookie cut-out on prepared cookie sheet. Roll to seal edges of cookie. Roast for 25 minutes or until edges are golden brown.
While cookies are roasting, mix together lemon juice, sweetened condensed milk and egg. Transfer to cookie pan, core side down. Place lemon-glaze over cookies while still hot. Cool and cut into cookies as needed.
In a large bowl, cream together the margarine and butter. Mix in the lemon juice. Beat in the filling ingredients and toss until well blended. Shape dough into a 6 by 12 inch rectangle; add yellow mold or fruit glass if desired. Seal seam and cut off top.
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