sicilian creams

prep time:  tbd
cook time:  15 - 20 minutes
servings:  20 cookies

ingredients:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup unsalted butter - cold
1/2 cup granulated sugar
1 large egg
1/4 cup milk
1 teaspoon grated lemon peel
1 teaspoon vanilla
2/3 cup whipping cram
1 tablespoon water
1 tablespoon fruit or nut-flavored liqueur
2 tablespoons powdered sugar

steps:
1.  mix flour, back powder and salt in medium bowl.  cut in butter until mixture resembles fine crumbs.  add granulated sugar, mix well. 

2.  lightly beat egg in a small bowl.  stir in milk, lemon peel and vanilla.  pour egg mixture into flour mixture.  stir to form a soft, pliable dough.

3.  knead dough on well-floured surface a few times to form smooth soft dough.  shape into 1-inch think balls.  refrigerate, wrapped in plastic, 30 minutes

4.  heat oven to 350 degrees.  lightly grease a backing sheet.  roll out dough on lightly flowered surface to 3/8-inch thickness.  cut out circles of dough with 2-inch round cutter dipped in flour.  place circles on baking sheet.  bake until light golden brown, 15 - 20 minutes.  transfer cookies from baking sheet to wire rack, cool completely.

5.  beat cream in small mixer bowl until stiff.  mix water and liqueur in cup. 

6.  cut cookies horizontally in half with thin serrated knife.  brush cut side of cookie tops with diluted liqueur.  spoon 1 tablespoon whipped cream in center of each cookie bottom, press cookie tops onto cream.  sift powdered sugar over cookies through a sieve.  let stand at cool room temperature at least 30 minutes before serving.

- from the worst italian cooking class ever (but the recipes are good)