Lemon Tea Cookies

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



Ingredients

Cookies

  • 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

Filling

  • 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

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.

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