Lemon Tea 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

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

• 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.