Lemon Angel Cookies (Angel Halos??)
Submitted by bettina on October 28, 2005 at 9:48 am

DESCRIPTION
Lemon Angel Cookies (Angel Halos??)

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
Lemon Angel Cookies

"Lemon-filled meringue tops these lovely hostess specials"

2/3 cups shortening
1 cup brown sugar, firmly packed
2 eggs
1 tsp vanilla
2 cups sifted flour
1 tsp salt
1 tsp baking soda
3 egg whites
3/4 cup sugar
Lemon Filling (recipe follows)

Beat shortening with brown sugar until light and fluffy. Beat in the 2 eggs, one at a time, and vanilla to mix well.

Sift together flour, salt and baking soda and add to creamed mixture. Chill dough 1 hour.

Beat egg whites until foamy; add sugar gradually and beat until stiff peaks form. Set aside.

Shape chilled dough into balls, using 1 tsp. dough for each ball.

Place 2" apart on ungreased baking sheet. Flatten to 1/8" thickness with bottom of 2" juice glass.

Top each cookie with 1 tsp. of meringue. With the spoon, make a hollow in center of meringue on cookie. Bake in slow oven (325F) 10 to 12 minutes, or until cookies are cream colored. Cool cookies on racks, then fill depressions in meringue on top of cookies with lukewarm Lemon Filling. Store cookies in refrigerator until time to serve them. Makes 4 dozen.

Note: You can fill these cookies with other fillings, jelly or jam or whipped cream just before serving.

Lemon Filling

Filling on meringue topped cookies will have a dull, yellow look.

1 cup sugar
2 tblsp. cornstarch
1/4 tsp salt
1/4 cup water
3 egg yolks
1/4 cup lemon juice
1 tsp grated lemon peel
1 tblsp. butter

Combine 1/2 c. sugar, cornstarch and salt in small suacepan, mixing well. Stir in water. Cook over low heat, stirring constantly, until mixture thickens (it will not be clear).

Beat together egg yolks and 1/2 c. sugar. Blend a little of the hot mixture into egg yolks, then add to mixture in sauce pan. Cook over low heat, stirring constantly, about 2 minutes, or until mixture thickens; remove from heat.

Stir in lemon juice, lemon peel and butter. Cool until lukewarm.