(picture taken before I sprinkled with powdered sugar)
1/3 cup powdered sugar
1 tsp vanilla
1 2/3 cups flour
Filling:
2/3 cup sugar
1 1/2 tsp cornstarch
1 tsp lemon zest
1/4 tsp salt
1 egg, beaten
3 Tbsp lemon juice
1 Tbsp butter, melted
Powdered sugar for decoration(optional)
In a mixing bowl, cream butter, and powdered sugar. Beat in vanilla. Gradually add flour. Cover and refrigerate for 30 minutes or until easy to handle. Roll into 1 inch balls. Place 2 inches apart on a baking pan. Using the end of a wooden spoon handle, make an indentation in the center of each cookie. Bake at 350 for 12-14 minutes. Remove to wire racks to cool. Makes 3 dozen. When the last dozen is in the oven start preparing the filling. Combine the sugar, corn starch, lemon zest and salt in a saucepan. Stir in egg, lemon juice and butter until smooth. Cook over medium heat until thickened. Reduce the heat and stir another 2 minutes longer. Cool. Spoon 1/2 tsp into each cookie. Dust with powdered sugar if desired.
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