Printable | Taste of Home

Lemon Snowdrops

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

In a small mixing bowl, cream butter and sugar until light and fluffy.

Printed from tasteofhome.com Nov 18, 2008

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Lemon Snowdrops cont.

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.