Lemon Tea Cookies

Lemon Tea Cookies

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

Prep Time

1:10

Hr:Mins

Total Time

1:40

Hr:Mins

Makes

3

dozen

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
  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.
Makes 3 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do Ahead
Cookie dough can be covered and refrigerated for up to 24 hours before shaping and baking. If it's too firm, let stand at room temperature for about 30 minutes.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 90
    • (Calories from Fat 50),
  • Total Fat 6g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 55mg;
  • Total Carbohydrate 10g
    • (Dietary Fiber 0g,
    • Sugars 5g),
  • Protein 0g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.