Recipe: Lemon Snowdrops with Lemon Butter Filling (butter cookies)

LEMON SNOWDROPS

"These crunchy butter cookies have a perfect lemon filling. I bake them for special occasions." Bernice Martinoni - Petaluma, CA

1 cup butter, softened
1/2 cup confectioner's sugar
1 teaspoon lemon extract
2 cups all-purpose flour
1/4 teaspoon salt
FOR THE 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 confectioner's sugar (for finishing)

In mixing bowl, cream butter and sugar; add extract; set aside.

Sift together flour
and salt; add to creamed mixture and mix well. Roll level teaspoonfuls into balls. Place 1-inch apart on ungreased cookie sheets; flatten slightly.

Bake at 350 degrees F for 8-10 minutes.

MEANWHILE TO MAKE THE LEMON BUTTER FILLING:
Combine egg, sugar, lemon juice, peel and butter in top of double boiler. Cook over hot water until thick, stirring constantly. Cool.

Spread filling on half the cooled cookies and top each with another cookie; roll in confectioner's sugar.

Makes 2 1/2 to 3 dozen
Source: Taste of Home magazine, Collector's Edition, 1997