Lemon Snowdrops
Grandma's Great Desserts Cookbook
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This crunchy butter cookie has a perfect lemon filling. I usually save them for special, festive occasions.
SERVINGS: 15
CATEGORY: Dessert
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 1 teaspoon lemon extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- LEMON BUTTER FILLING:
- 1 egg, lightly beaten
- 2/3 cup sugar
- 3 tablespoons lemon juice
- Grated peel of 1 lemon
- 4-1/2 teaspoons butter, softened
- Additional confectioners' sugar
Directions:
In a small mixing bowl, cream butter and sugar until light and fluffy. Beat in extract. Combine flour and salt; gradually add to the creamed mixture and mix well.
Roll teaspoonfuls into balls. Place 1 in. apart on ungreased baking sheets; flatten slightly. Bake at 350° for 10-12 minutes or until lightly browned.
Meanwhile, for filling, combine the egg, sugar, lemon juice, peel and butter in a heavy saucepan. Cook and stir until thickened and a thermometer reads 160°, about 20 minutes. Refrigerate for 1 hour or until completely cooled.
Spread lemon filling on the bottoms of half of the cookies; top with remaining cookies and roll in additional confectioners' sugar. Store in the refrigerator. Yield: about 4 dozen.