Lemon Snowdrops (or Orange Snowdrops)
Recipe By: Gold Medal Holiday Cookies - Dec 99

1 cup butter or margarine -- softened
1/2 cup powdered sugar
1 teaspoon lemon extract
2 cups Gold Medal all purpose flour
1/4 teaspoon salt
granulated sugar
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 coloring -- if desired

Heat oven to 400F. Beat butter, 1/2 cup powdered sugar and the lemon extract in large bowl with electric mixer on medium speed, or mix with spoon. 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. Press about 1 inch apart on ungreased cookie sheet. Press bottom of glass into dough to grease, then dip into granulated sugar; press on shaped dough until 1/4 inch thick.

Bake 8 to 10 minutes or until edges are light brown. Immediately remove from cookie sheet to wire rack. Cool completely.

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

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

NOTE: Orange Snowdrops: Use orange extract, orange peel and orange juice for the lemon extract, peel and juice.