Taste of Home
1 cbutter, softened
1/2 cconfectioners' sugar
1 tsplemon extract
2 call purpose flour
LEMON BUTTER FILLING
1egg, lightly beaten
3 Tbsplemon juice
·grated peel of 1 lemon
4 1/2 tspbutter, sofened
·additional confectioners' sugar
How to Make Lemon Snowdrops
- In a small bowl, cream butter and sugar until light and fluffy. Beat in extract. Combine flour and salt; gradually add to creamed mixture and mix well.
- Roll teaspoonfuls of dough 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 degree, about 20 minutes. Refrigerate for 1 hour or until completely cooled.
- Spread lemon filling on the bottoms of half the cookies; top with remaining cookies and dust with confectioners' sugar..Store in refrigerator.