Cookie dough can be covered and refrigerated for up to 24 hours before shaping and baking. If it's too firm, let stand at room temperature for about 30 minutes.
1 cup butter or margarine, softened
1/3 cup powdered sugar
1 teaspoon vanilla
1 2/3 cups all-purpose flour
1 tablespoon powdered sugar
In large bowl, beat butter, 1/3 cup powdered sugar and the vanilla with electric mixer on medium speed until well blended. Stir in flour until dough forms. Cover; refrigerate 30 minutes for easier handling.
Heat oven to 350°F. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Press thumb into center of each ball to make indentation. Bake 8 to 10 minutes or until light golden brown. Larger cookies may take up to 20 minutes. Immediately remove from cookie sheets to cooling racks. Have something handy to re-open the indentation for the filling before the cookies cool... you might use a bottle cap, upside down. Cool completely, about 30 minutes. Make the filling while they cool.
2/3 cup granulated sugar
2 to 3 teaspoons grated lemon peel
3 tablespoons lemon juice
1 tablespoon butter or margarine
1 teaspoon cornstarch
1/4 teaspoon salt
1 egg, beaten
In 1-quart saucepan, heat all filling ingredients over low heat stirring constantly, until smooth and thickened. Cool slightly, about 15 minutes. Fill each thumbprint with rounded 1/4 measuring teaspoon filling, using a spoon or a pastry bag. Sprinkle 1 tablespoon powdered sugar over cookies.
1/3 cup powdered sugar
1 teaspoon vanilla
1 2/3 cups all-purpose flour
1 tablespoon powdered sugar
In large bowl, beat butter, 1/3 cup powdered sugar and the vanilla with electric mixer on medium speed until well blended. Stir in flour until dough forms. Cover; refrigerate 30 minutes for easier handling.
Heat oven to 350°F. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Press thumb into center of each ball to make indentation. Bake 8 to 10 minutes or until light golden brown. Larger cookies may take up to 20 minutes. Immediately remove from cookie sheets to cooling racks. Have something handy to re-open the indentation for the filling before the cookies cool... you might use a bottle cap, upside down. Cool completely, about 30 minutes. Make the filling while they cool.
2/3 cup granulated sugar
2 to 3 teaspoons grated lemon peel
3 tablespoons lemon juice
1 tablespoon butter or margarine
1 teaspoon cornstarch
1/4 teaspoon salt
1 egg, beaten
In 1-quart saucepan, heat all filling ingredients over low heat stirring constantly, until smooth and thickened. Cool slightly, about 15 minutes. Fill each thumbprint with rounded 1/4 measuring teaspoon filling, using a spoon or a pastry bag. Sprinkle 1 tablespoon powdered sugar over cookies.
