Angel Whispers

• FOR THE COOKIES:
• 1/2 cups Unsalted Butter
• 1/2 cups Granulated Sugar
• 2 whole Eggs
• 1 Tablespoon Heaping, Finely Chopped Lemon Zest
• 7/8 cups All-purpose Flour
• 3/4 cups Cornstarch
• 2 teaspoons Baking Powder
• 1/2 teaspoons Cream Of Tartar
• 1/8 teaspoons Salt
• 1/3 cups Powdered Sugar, For Rolling
• _____
• FOR THE LEMON BUTTER FILLING:
• 1 whole Egg, Beaten
• 2/3 cups Granulated Sugar
• 1-1/2 Tablespoon Butter
• 3 Tablespoons Lemon Juice
• 1 Tablespoon Heaping, Finely Chopped Lemon Zest

1. Cream the butter and granulated sugar. Add the eggs and zest and beat well. Place a fine mesh strainer over your bowl. Into the bowl, place the flour, cornstarch, baking powder, cream of tartar and salt. Sift into creamed mixture and then stir it in. Make sure it's well mixed.
2. Drop batter by tiny spoonfuls (as in, the dough balls should only be 1/2 inch across) onto parchment lined baking sheets. Leave 1 1/2 inches between dough balls. Bake at 300 degrees (F) for about 8 minutes. You do NOT want them to brown at all. Remove from sheets and cool on a wire rack. Sandwich cookies together with a dab of lemon butter and then roll in powdered sugar.
3. Store in a container between sheets of wax paper. These freeze well.
4. Lemon Butter:
5. Mix all the lemon butter ingredients in the top of a double boiler. Cook over simmering water for about 15 minutes or until thick. Cool and put between the cookies. This actually makes enough lemon butter for 1 1/2 batches of the cookies. I only make one batch of cookies, though, and keep the rest of the lemon butter in a jar in the fridge to eat on toast. Yum.

butter, sugar, eggs, lemon zest, allpurpose, cornstarch, baking powder, cream of tartar, salt, powdered sugar, lemon butter, egg, sugar, butter, lemon juice, lemon zest

Taken from tastykitchen.com/recipes/desserts/angel-whispers/ (may not work)