Best Lemon Tea Cookies With Lemon Curd Filling Recipes

LEMON TEA COOKIES

Steps:

• In large bowl, Beat butter, 1/3 C powdered sugar, and vanilla with mixer on medium speed until well blended.
• Stir in flour until dough forms.
• Cover; refrigerate 30 minutes
• Heat oven to 350°F Shape dough into 1" balls.
• Place balls 2" apart. Press thumb into center of each ball to make indentation.
• Bake 8 to 10 minutes or until golden brown.
• Remove to cooling racks and cool completely, about 30 minutes.
• In 1 qt saucepan, heat all filling ingredients over low heat about 25 minutes, stirring constantly, until smooth and thickened.
• Cool about 15 minutes.
• Fill each thumbprint with rounded 1/4 tsp filling. Sprinkle 1 T powdered sugar over cookies.

LEMON TEA COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg yolk and vanilla. Gradually add flour and mix well. , Divide dough in half and shape each half into a 14-in. roll; reshape each roll into a 14x1-1/8x1-1/8-in. block. Wrap and refrigerate overnight. , Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Sprinkle half the cookies with nuts, gently pressing into dough. , Bake at 400° for 8-10 minutes or until golden brown around the edges. Remove to wire racks to cool completely., In a small bowl, cream the butter, lemon juice and orange zest until fluffy. Gradually add confectioners' sugar until smooth. Tint yellow if desired. Spread about 1 teaspoon filling on bottoms of the plain cookies; place nut-topped cookies over filling.

LEMON TEA COOKIES

Steps:

• 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.
• 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.
• Bake 8 to 10 minutes or until light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• 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.
• Fill each thumbprint with rounded 1/4 measuring teaspoon filling. Sprinkle 1 tablespoon powdered sugar over cookies.

LEMON TEA COOKIES

Steps:

• In a mixing bowl, cream butter and sugar.
• Beat in egg yolk and vanilla.
• Gradually add flour.
• Shape into two 14 inch rolls; reshape each roll into a 14 inch x 1 1/8 inch x 1 1/8 inch block.
• Wrap each in plastic wrap.
• Refrigerate overnight.
• Unwrap and cut into 1/4 inch slices.
• Place 2 inches apart on ungreased baking sheets.
• Sprinkle half of the cookies with nuts, gently pressing into dough.
• Bake at 400 for 8-10 minutes or until golden brown around the edges.
• Remove to wire racks to cool.
• In a small mixing bowl, cream butter, lemon juice and orange peel.
• Gradually add confectioners' sugar.
• Tint yellow if desired.
• Spread about 1 t.
• on bottom of the plain cookies; place nut topped cookies over filling.

LEMON CURD COOKIES

Steps:

• Cream butter and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in pecans. Divide dough in half; shape into logs. Wrap each in plastic. Refrigerate until firm, 1-2 hours., Preheat oven to 350°. On a floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 3-in. fluted round cookie cutter. With a floured 1/2-in. round cookie cutter, cut out centers of half the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets. Bake until lightly browned, 10-12 minutes. Remove to wire racks to cool., For filling, combine sugar, cornstarch and salt in a small saucepan. Stir in lemon juice until smooth. Over medium heat, cook and stir until slightly thickened and bubbly, about 2 minutes. Stir a small amount of hot mixture into egg yolks. Return all to pan. Bring to a gentle boil, stirring constantly until mixture reaches 160° and coats the back of a metal spoon, about 2 minutes longer. Remove from heat; stir in butter and lemon peel. Pour into a bowl; cover surface with plastic wrap. Chill 2-3 hours (mixture will be thick)., Spread 1 tablespoon filling on bottoms of solid cookies; top with window cookies, pressing down lightly. Sprinkle with confectioners' sugar. Refrigerate.