Lemon Filled Dreamscookies Recipes

Steps:

• In 1 1/2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in water. Cook and stir over medium heat until mixture thickens and boils. Boil and stir 1 minute longer; remove from heat.
• Stir in butter and lemon peel until butter is melted. Gradually stir in lemon juice and food color. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate about 2 hours or until set.
• Leftover filling can be tightly covered and refrigerated up to 5 days; do not freeze. Let stand 30 minutes at room temperature to soften; stir before using. Store cakes or pastries filled with Lemon Filling covered in refrigerator.

Steps:

• in bowl, cream butter and powdered sugar.then add vanilla.mix well.
• gradually add flour, mix well to combine --
• cover and refrigerate 30 minutes --
• roll into 1" balls.
• Place 2" apart on ungreased cookie sheet.using the end of a wooden spoon handle.make an indentation in center of each cookie --
• bake at 350* for 12-14 minutes or lightly browned --
• remove to rack to cool completely.
• to prepare FILLING:.
• combine sugar, cornstarch, lemon zest and salt in saucepan --
• stir in beaten egg, lemon juice and butter till smooth.
• cook over medium heat till thickened.
• reduce heat, cook and stir 2 minutes.
• cool.
• spoon 1/2 tsp of filling into each cookie.
• dust with powdered sugar.