10 tablespoons butter, softened
2 tablespoons honey
2 tablespoons white sugar
1 cup all-purpose flour
1/1 cup cornstarch
1 teaspoon baking powder
1 cup jam
3 tablespoons lemon juice
1/3 cup lemon juice
1/4 teaspoon salt
1/3 cup butter
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon lemon zest
1/2 cup white sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, honey, sugar, flour, cornstarch, baking powder. Stirring constantly, beat until smooth. Fold in the lemon juice and lemon juice. Stir in the salt and butter. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until light and crisp. Remove from pan and sprinkle with crushed lemon peels. Cool completely before removing from cookie sheets.
To make the lemon lemon filling, stir together lemon peels, lemon zest, sugar, vanilla extract and lemon filling.