We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Wednesday, February 17, 2010

Cookie Recipe #46 - Lemon Snowdrops

Snowballs with a lemony filling is what today's cookies taste like. They're messy to eat so use a small plate to catch the droppings that can be licked off after consuming the cookie.
Ingredients: 1 cup butter, softened, 1/2 cup powdered sugar, 1 teaspoon lemon extract, 2 cups all-purpose flour, 1/4 teaspoon salt. Filling: 1/4 cup granulated sugar, 2 1/4 teaspoons cornstarch, dash of salt, 1/4 cup water, 1 tablespoon butter, 1 teaspoon grated lemon peel, 1 tablespoon plus 1 1/2 teaspoons lemon juice, 2 drops yellow food coloring, powdered sugar for rolling.
Heat oven to 400 degrees. Mix butter, 1/2 cup powdered sugar and the lemon extract. Stir in flour and salt. If dough is soft, cover and refrigerate until firm enough to shape, 1-2 hours. (I mixed this up while I was sipping my mocha this morning, went on a job with my husband that took about 2 hours, then returned and the dough was ready).
Shape dough into 1 inch balls and place about 1 inch apart on ungreased baking sheets; flatten slightly with fingers or bottom of a drinking glass dipped in flour (or sugar).
Bake until egdes are light brown, about 8 minutes. Immediately remove from baking sheets to cooling racks. While cookies are cooling, make filling as follows: Mix sugar, cornstarch and salt in 1 quart saucepan. Stir in water, butter, lemon peel, lemon juice, and food coloring. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute; remove from heat and pour in bowl to cool.
When cookies and filling are completely cool, spread a dab of filling between two cookies and press lightly. Roll entire cookie in powdered sugar, covering completely, then enjoy!
Makes about 2 dozen sandwiches.
Cookies Rule!!!

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