Lemon Tea Cookies

                        

1 2/3 cups flour

1/3 cup 10x sugar

1 cup butter, softened

1t vanilla

filling

1egg, beaten

2/3 cup sugar

2 to 3 teaspoons grated lemon zest

1 t cornstarch

¼ t salt

3 T lemon juice

1 T butter

1 to 2 T 10x or coconut

Lightly spoon flour into measuring cup; level off. N medium bowl, combine all dough ingredients; blend well. Cover with plastic wrap; refrigerate 30 minutes for easier handling.

Heat oven to 350. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. With thumb, make deep imprint in center of each cookie.

Bake at 350 for 8 to 10 minutes or until light golden brown. Immediately remove from cookie sheets. Cool completely.

In medium saucepan, combine all filling ingredients except 10x sugar. Cook over low heat until smooth and thickened, stirring constantly. Cool filling slightly. Spoon ¼ teaspoon filling into center of each cooled cookie; sprinkle with powdered sugar or coconut. Yield: 3 dozen