Lemon Tea Cookies

I'm not sure why I haven't blogged about these yet! These are great for spring/summer and you can easily fill them with raspberry jelly if that's more up your alley. 

You Will Need:

2 sticks of butter, softened

1/3 cup powdered sugar

1 teaspoon vanilla extract

1 2/3 cup all-purpose flour

1 Tablespoon powdered sugar (for topping, if you want)

2/3 cup granulated sugar

3 teaspoons lemon peel, grated

3 Tablespoons lemon juice

1 Tablespoon butter

1 teaspoon corn starch

1/4 teaspoon salt

1 egg, beaten

Directions:

In a mixer, beat butter, 1/3 cup powdered sugar and vanilla extract on medium speed until blended.

Sift in flour until dough forms, wrap in plastic and refrigerate for 30 minutes.

Preheat oven to 350 degrees and make filling. In a saucepan, over medium low heat, add granulated sugar, lemon peel, lemon juice, butter, corn starch, salt, and egg. Heat for about 25 minutes, stirring constantly until smooth and thickened. Remove from heat and let cool.

Meanwhile, remove dough from fridge and roll into 1" balls. Place balls about 2" apart on a baking sheet and press your thumb into the centers to form an indentation. 

Bake cookies for 8 - 10 minutes or until edges turn a light golden brown. Remove and cool completely.

Fill each cookie with rounded 1/4 teaspoon of filling and sprinkle with powdered sugar, if desired.

Another solid night baking adventure.