Cookie Recipes

Lemon Snow Drops

1 cup soft butter or margarine
2 cups all-purpose flour
1/2 cup confectioners' sugar
1 teaspoon lemon extract

Mix butter, sugar and lemon extract thoroughly. Blend in flour. Cover and chill in refrigerator while making the filling.

Lemon Butter Filling:
1/2 cup granulated sugar
2 tablespoons margarine
2 tablespoons cornstarch
2 teaspoons grated lemon peel
1/2 cup water
3 tablespoons lemon juice
3 drops yellow food color

Mix sugar and cornstarch in saucepan. Stir in water gradually. Cook, stirring constantly until it is thick and boiling. Boil and stir for one minute. Remove from heat and stir in margarine and lemon peel. Then stir in lemon juice and food color. Cool. Do not put in refrigerator.

While the filling cools, shape dough into balls using one half teaspoon. Place on ungreased cookie sheet.

Flatten slightly with hand and bake 8 to 10 minutes in 400 degree F oven until just slightly brown on edges. Don't over-bake.

Immediately remove from tins and cool. Sandwich cookies together with 3/4 teaspoon filling. Roll in confectioners' sugar.

For shipping, place cookies in decorative paper in tin with wax paper between the layers. Crumple some wax paper on top so they don't shift. Seal container and freeze.

When ready, just box and send frozen. Makes a wonderful gift.

These cookies also freeze well.