Lemon Shortbread

Combine flour, powdered sugar, egg, and cold butter cut into small pieces with 2 tablespoons of fresh lemon juice

Mold until a smooth dough forms

Wrap in plastic wrap and refrigerate for at least an hour

Heat the oven to 350°F (moderate heat)

Roll out the dough thinly on a floured surface

Cut into squares about 3 cm and place in a buttered baking dish

Bake for 15 minutes or until golden brown

Prepare the filling: combine melted butter, powdered sugar, and fresh lemon juice

If too runny, add more powdered sugar to achieve spreading consistency

Fill one square of baked dough with another square, like a sandwich

Repeat the process until all biscuits and filling are used up, making about 90 filled shortbread cookies.