Lemon Thumbprint Cookies

• 1 cup Butter, Softened
• 1/2 cups Powdered Sugar
• 1 teaspoon Lemon Extract
• 2 cups All-purpose Flour
• 1/4 teaspoons Salt
• 1 teaspoon Milk
• _____
• FOR THE LEMON BUTTER:
• 1 whole Egg, Beaten
• 2/3 cups Sugar
• 3 Tablespoons Lemon Juice
• 1-1/2 Tablespoon Butter, Softened
• 1 pinch Lemon Zest

1. Preheat oven to 350F. Cream butter and sugar. Add extract, flour, salt and milk. Mix thoroughly, but do not overmix. Add a few drops more milk if the dough is too crumbly. Form small balls (I use a small cookie scoop), then flatten slightly and make an indentation with your thumb to form a "cup" shape. Place 1/2" apart on an ungreased cookie sheet and bake 10-12 minutes.
2. Make lemon butter filling by combining all ingredients in the top of a double-boiler. Cook over hot water until thick, stirring constantly. Cool. Fill the indentations in the cookies and allow to set. (Note: I sometimes skip the double-boiler and just do it straight in a pan over medium-low heat, but you have to be careful!) I like to have the cookies on a cooling rack so the excess that runs out of the indentation doesn't pool around the edge of the cookies.
3. Once the filling has set, put powdered sugar in a mesh strainer and shake over the cookies.

butter, powdered sugar, lemon, allpurpose, ubc, milk, lemon butter, egg, sugar, lemon juice, butter, lemon zest

Taken from tastykitchen.com/recipes/desserts/lemon-thumbprint-cookies/ (may not work)