Lemon Snowdrop Cookies
Description
These beautiful cookies are wonderful to serve after a special dinner, especially at holiday time. They are buttery and yummy with a lemony, tart filling.
Ingredients
Cookies:
1 c. butter or margarine, softened
1/2 c. powdered sugar
1 t. lemon extract
2 c. all-purpose flour
1/4 t. salt
granulated sugar
powdered sugar
Filling:
1/4 c. granulated sugar
2 1/4 t. cornstarch
1/4 c. water
1 T. butter or margarine
1 t. lemon zest
4 1/2 t. freshly squeezed lemon juice
yellow food color, if desired
Directions
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Preheat oven to 400 degrees.
In a large bowl, beat butter, powdered sugar and lemon extract with an electric mixer on medium speed until well blended. Stir in flour and salt until dough forms. (If dough is soft, cover and refrigerate 1 - 2 hours or until firm enough to shape.)
Shape dough into 1 inch balls. Place balls about 1 inch apart on ungreased cookie sheets. Press bottom of a glass into dough to grease, then dip into granulated sugar; press on shaped dough until 1/4 inch thick.
Bake 8 - 10 minutes or until edges are light brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
Filling:
In a 1 quart saucepan, mix granulated sugar and cornstarch; stir in remaining filling ingredients. Cook over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minute.
Cool completely, about 15 minutes.
Spread filling between 2 cooled cookies; repeat until all cookies are filled. Sprinkle with powdered sugar.
Makes 24 cookies.