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Delicate Lemon Snow Drops




Source of Recipe


Source: Midwest Living


List of Ingredients




1 cup butter
1/2 cup sifted powdered sugar
1 teaspoon lemon flavoring
2 cups all-purpose flour
1/4 teaspoon salt
Granulated sugar
2/3 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon finely shredded lemon peel
3 tablespoons lemon juice
1 egg, beaten
1 tablespoon butter, softened


Recipe



1. In a large bowl, beat the 1 cup butter with an electric mixer for 30 seconds or until softened. Add 1/2 cup powdered sugar and lemon flavoring; beat well. Add flour and salt. Beat until well mixed. (If necessary, stir in last part of flour.)
2. Shape into 1-inch balls and place 2 inches apart on ungreased cookie sheets. Flatten to 2-inch circles with the bottom of a glass dipped in granulated sugar. Bake in 375 degree F oven for 8 to 10 minutes or until edges are lightly browned. Cool cookies on wire rack.
3. For filling, in a small saucepan, stir together 2/3 cup granulated sugar and cornstarch. Stir in lemon peel and juice. Cook and stir over medium heat until mixture is thickened and bubbly.
4. Cook and stir for 2 minutes more. Gradually stir about half of the hot mixture into beaten egg. Return all of the egg mixture to saucepan. Cook and stir for 2 minutes more; do not boil. Remove from heat.
5. Stir in 1 tablespoon butter. Cover surface with plastic wrap; chill.
6. To assemble cookies, spread about 1-1/2 teaspoons filling on flat sides of half the cookies; top with remaining cookies, flat sides toward filling. Store filled cookies in the refrigerator. Makes about 24 sandwich cookies.
Note: To spruce up these treats, you can dip the glass in colored sugar before flattening the cookie dough. Roll the baked and filled cookies in powdered sugar, if you like.