LEMON TEA COOKIES

Lemon Tea Cookies image

Homemade lemon cookies with a tangy filling tug at tastebuds to have just one more.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h40m

Yield 36

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 55 mg, Sugar 5 g, TransFat 0 g