Swiss Suvaroffs

A lone sandwiched suvaroff cookie sits upon a counter prior to shipment.

Once in Californ-i-a, a dilettante nibbles daintily upon this diamond-shaped delight.

Cookie dough:
14 T. (1-3/4 sticks) unsalted butter, softened
1/4 c. granulated sugar
1/2 tsp. lemon extract
Finely grated zest of 1 small lemon
2-1/4 c. all-purpose flour

Filling:
4 oz. almond paste
4 T. (1/2 stick) unsalted butter, softened
1/2 c. confectioners' sugar
1 T. kirsch

2 cookie sheets of jelly roll pans covered with parchment or foil

Directions:

1. To make the dough, in the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, sugar, lemon extract, and lemon zest on medium speed until soft and light, about five minutes.

2. Remove the bowl from the mixer and use a rubber spatula to incorporate the flour. Scrape the dough onto a piece of plastic wrap and form it into a square about 1/2-inch thick. Wrap and chill the dough until firm-several hours to several days.

3. Cut the dough in half and refrigerate one piece. Place the other on a floured surface and flour it lightly. Press and pound the dough gently with a rolling pin to soften it, then roll the dough about 3/16-inch thick. Use a plain or fluted 2-to2-1/2-inch diamond-shaped cutter to cut the dough. Place the cookies on the prepared pans leaving about 1 inch around each in all directions.

4. When you are ready to bake the cookies, set the racks in the upper and lower thirds of the oven and preheat to 350F. Bake the cookies for about 15 minutes, or until they are a very pale golden color. Cool them on the pans on the racks.

5. While the cookies are baking, prepare the filling. In the bowl of a standing electric mixer fitted with a paddle attachment, beat together on medium speed the almond paste and butter until soft and very light, about 5 minutes. Lower the mixer speed and add the confectioners' sugar. Beat for another 2 or 3 minutes on medium speed. Beat in the kirsch, then stop the mixer and scrape down the bowl and beater.

6. Store the finished cookies between sheets of parchment or wax paper in a tin or a plastic container with a tight-fitting cover.