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.