1 cup butter (no substitutes), softened
1/3 cup confectioners' sugar
1 teaspoon vanilla extract
1-2/3 cups all-purpose flour

In a mixing bowl, mix together butter and confectioners' sugar. Add vanilla. Gradually stir in flour. Cover and refrigerate for 30 minutes or until dough is easy to handle.

Roll into 1 inch balls. Place 2 inches apart on ungreased cookie sheets.

Using the end of a wooden spoon handle, make an indentation in the center of each.

Bake at 350°F for 12-14 minutes or until golden. Cool on a wire rack.

FILLING:

2/3 cup sugar
1-1/2 teaspoons cornstarch
1 teaspoon grated lemon peel
1/4 teaspoon salt
1 egg, beaten
3 tablespoons lemon juice
1 tablespoon butter, melted
Confectioners' sugar (optional)

In a saucepan, mix sugar, cornstarch, lemon peel and salt. Stir in egg, lemon juice and butter until smooth.

Cook over medium-high heat until mixture has thickened. Reduce heat to a simmer and cook, stirring constantly for another 2 minutes. Remove from heat and allow to cool. Spoon 1/2 teaspoonful into each cookie.

Dust lightly with confectioners' sugar.

Makes 36.