Desserts

Lemon Snowdrops Tom & Kari

1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon lemon extract 2 cups all-purpose flour
1/4 teaspoon salt
Granulated sugar
Lemon Butter Filling (see recipe below)
Powdered sugar

Lemon Butter Filling:
1/4 cup granulated sugar
2 & 1/4 teaspoons cornstarch
1/4 cup water
1 tablespoon butter or margarine
1 teaspoon grated lemon peel
4 & 1/2 teaspoons lemon juice
Yellow food color, if desired

Preheat oven to 400 degrees. Beat butter or margarine, powdered sugar and lemon extract in large bowl with electric mixer on medium speed. Stir in flour and salt. (If dough is soft, cover and refrigerate 1 to 2 hours or until firm enough to shape.)

Shape dough into 1-inch balls. Place about 1-inch apart on ungreased cookie sheet (I line cookie sheets with parchment paper). Press bottom of 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 sheet to wire rack. Cool completely.

Lemon Butter Filling: Mix sugar and cornstarch in I-quart saucepan. Stir in remaining ingredients. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool.

Put cookies together in pairs with Lemon Butter Filling. Sprinkle with powdered sugar.

About 2-dozen sandwich cookies



Go To Previous Page