Ingredients
-
-
1
-
1/3
-
1
-
1 2/3
-
1
-
-
2/3
-
3
-
3
-
-
-
-
-
Directions
Lemon Tea Cookies,I love tart lemon desserts. This is a recipe I found on Betty Crocker that looks very good.,Good Morning, I just started rolling into balls and they are very sticky(buttery). used all purpose flour. I did a test and baked 2 and they are totally flat and crumble to dust. What may I have done wrong? Did it need self rising flour instead?,I first made this recipe in 2007 and love it! Doesn’t make as many as the recipe stated so I usually double it. Easy to do—especially when you don’t make the filling. use store bought Dickenson’s lemon curd….almost exactly the same ingredients…no cornstarch as it doesn’t need it. We couldn’t tell the difference.
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Steps
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1
Done
|
In Large Bowl, Beat Butter, 1/3 C Powdered Sugar, and Vanilla With Mixer on Medium Speed Until Well Blended. |
|
2
Done
|
Stir in Flour Until Dough Forms. |
|
3
Done
|
Cover; Refrigerate 30 Minutes |
|
4
Done
|
Heat Oven to 350f Shape Dough Into 1" Balls. |
|
5
Done
|
Place Balls 2" Apart. Press Thumb Into Center of Each Ball to Make Indentation. |
|
6
Done
|
Bake 8 to 10 Minutes or Until Golden Brown. |
|
7
Done
|
Remove to Cooling Racks and Cool Completely, About 30 Minutes. |
|
8
Done
|
in 1 Qt Saucepan, Heat All Filling Ingredients Over Low Heat About 25 Minutes, Stirring Constantly, Until Smooth and Thickened. |
|
9
Done
|
Cool About 15 Minutes. |
|
10
Done
|
Fill Each Thumbprint With Rounded 1/4 Tsp Filling. Sprinkle 1 T Powdered Sugar Over Cookies. |
