DELICATE LEMON SNOW DROPS

FOR THE COOKIES:
1 cup butter
1/2 cup sifted powdered sugar
1 teaspoon lemon flavoring
2 cups all-purpose flour
1/4 teaspoon salt
granulated sugar*
FOR THE FILLING:
2/3 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon shredded lemon peel
3 tablespoons lemon juice
1 egg, beaten
1 tablespoon butter, softened

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).

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.

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.

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.

Rita Hatfield, Cisco, Illinois

Makes about 24 sandwich cookies
Source: Midwest Living Magazine