Lemon Meringue Cookies

Good thing these are a pain to make, otherwise I'd be a lot fatter.

J calls them egg cookies since they look like raw eggs.

Lemon Meringue Cookies

Cookie:

2/3 c. butter

1 c. brown sugar

1 tsp. vanilla

1 unbeaten egg

2 c. flour

1 tsp baking soda

1/2 tsp. salt

Meringue:

3 egg whites

3/4 c. sugar

2 tsp. lemon juice

Lemon Filling:

1 c. sugar

1/4 c. lemon juice

1 tsp. lemon rind (optional)

3 slightly beaten egg yolks

3 tbsp. butter

Cookie Dough:

Cream butter; gradually add brown sugar and cream well. Add vanilla and egg and beat well. Sift together flour, soda and salt and add gradually to creamed mixture; mix well. Chill for about 1 hour.

Meanwhile, prepare lemon filling, then meringue. Shape chilled dough into balls, using a level tsp. for each. Place on ungreased cookie sheet and flatten with greased and floured glass bottom. Place a rounded tsp. of meringue on each cookie. Form a hollow in each with a tsp. dipped into cold water. Bake at 300 degrees for 12 to 15 minutes or until meringue is cream colored. Remove from baking sheets and cool. Fill hollow in top of each with 1/2 tsp Lemon filling.

Meringue:

Beat egg whites until slight mounds form. Gradually add sugar, beating well after each addition. Continue eating until meringue stands in stiff, glassy peaks. Blend in lemon juice and beat.

Lemon Filling:

Put all Lemon Filling ingredients but butter in a saucepan and heat to boiling, stirring constantly. Remove from heat; add butter. Cool thoroughly.