Michelle Newbegin Coleman, Sue Starling Higginbotham, here you go. Enjoy!! Lemon Tea Cookies 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 2/3cup granulated sugar 2to 3 teaspoons grated lemon peel 3tablespoons lemon juice 1tablespoon butter or margarine 1teaspoon cornstarch 1/4teaspoon salt 1egg, beaten • 1In 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. • 2Heat 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. • 3Bake 8 to 10 minutes or until light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. • 4In 1-quart saucepan, heat all filling ingredients over low heat about 25 minutes, stirring constantly, until smooth and thickened. Cool slightly, about 15 minutes. • 5Fill each thumbprint with rounded 1/4 measuring teaspoon filling. Sprinkle 1 tablespoon powdered sugar over cookies.
Posted on: Mon, 16 Sep 2013 22:25:17 +0000
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