Lemon Thumbprint Cookies

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.

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.

Once the filling has set, put powdered sugar in a mesh strainer and shake over the cookies.