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Lemon Snowdrops
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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. 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.
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Printed from tasteofhome.com Nov 18, 2008Copyright Reiman Media Group, Inc © 2008 |