Lemon Tea Cookies

• Vegetarian

• Produce

  • 2 tsp Lemon peel

• Refrigerated

  • 1 Egg

• Condiments

  • 1 1/16 cup Butter or margarine
  • 3 tbsp Lemon juice

• Baking & Spices

  • 1 tsp Cornstarch
  • 1 2/3 cups Gold medal all-purpose flour
  • 2/3 cup Granulated sugar
  • 1/3 cup Powdered sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla

Found on bettycrocker.com

Description

Ingredients

• 1 cup butter or margarine, softened
• 1/3 cup powdered sugar
• 1 teaspoon vanilla
• 1 2/3 cups Gold Medal™ all-purpose flour
• 1 tablespoon powdered sugar
• 2/3 cup granulated sugar
• 2 to 3 teaspoons grated lemon peel
• 3 tablespoons lemon juice
• 1 tablespoon butter or margarine
• 1 teaspoon cornstarch
• 1/4 teaspoon salt
• 1 egg, beaten

Directions

• 1 In large bowl, beat butter, 1/3 cup powdered sugar and the vanilla with electric mixer on medium speed until well blended. Stir in flour until dough forms. Cover; refrigerate 30 minutes for easier handling.
• 2 Heat oven to 350°F. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Press thumb into center of each ball to make indentation.
• 3 Bake 8 to 10 minutes or until light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• 4 In 1-quart saucepan, heat all filling ingredients over low heat about 25 minutes, stirring constantly, until smooth and thickened. Cool slightly, about 15 minutes.
• 5 Fill each thumbprint with rounded 1/4 measuring teaspoon filling. Sprinkle 1 tablespoon powdered sugar over cookies.

Nutrition