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Instructions |
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TO MAKE THE COOKIES:
In a large mixing bowl, beat the 1 cup butter with an electric mixer for 30 seconds or till softened. Add 1/2 cup powdered sugar and lemon flavoring; beat well. Add flour and salt. Beat till well mixed. (If necessary, stir in last part of flour).
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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 till edges are lightly browned. Cool cookies on wire rack.
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TO MAKE THE 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 till mixture is thickened and bubbly. 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. Stir in 1 tablespoon butter. Cover surface with plastic wrap; chill.
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TO ASSEMBLE COOKIES:
Spread about 1 1/2 teaspoons of the chilled filling on flat sides of half the cookies; top with remaining cookies, flat sides toward filling. Roll the baked and filled cookies in powdered sugar, if you like.
Store filled cookies in the refrigerator.
*To spruce up these treats, you can dip the glass in colored sugar before flattening the cookie dough.
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Originally Submitted
5/6/2008
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