Ingredients
1
cup butter or margarine, softened
1/3
cup powdered sugar
1
teaspoon vanilla
1 2/3
cups Gold Medal™ all-purpose flour
1
tablespoon powdered sugar
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
Preparation
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. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
In 1-quart saucepan, heat all filling ingredients over low heat about 25 minutes, stirring constantly, until smooth and thickened. Cool slightly, about 15 minutes.
Fill each thumbprint with rounded 1/4 measuring teaspoon filling. Sprinkle 1 tablespoon powdered sugar over cookies.
