Tuesday, June 28, 2011

The Cookie carnival: Lemon Tea Cookies

Let's face it, cookies have a place on our planet.  They can be gooey, chewy, crunchy or melt in your mouth heaven.  I love trying out new cookie ideas and am always thrilled when one is so tasty that I can add it to my cookie rotation. This recipe was good... but they were fragile and sticky.... not exactly something that would work for the cookies I bake for the Volunteer house. Still, it is a good cookie and will likely make them again for a ladies tea or special event.  Cookie Carnival Challenges are great fun and there is always room for others to join in on the fun!

Lemon Tea Cookies
from Betty Crocker website
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       tabelespoon butter or margarine                                                                                        
1       teaspoons cornstarch                                                                                       
1/4    teaspoons salt                                                                                       
 1       egg, beaten

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

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

Bake 8 to 10 minutes or until light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes

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

  Fill each thumbprint with rounded 1/4 measuring teaspoon filling. Sprinkle 1 tablespoon powdered sugar over cookies

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